Soy (soya) is a pivotal part of the world’s food system. High in protein, soy has transcended its Asian origins to become the most widely grown legume across the globe. Cultivated for well over 9,000 years, soy was regarded by the ancient Chinese as a necessity for life. It was eaten as a source of protein and crushed for its oil, which now accounts for a large proportion of global vegetable oil consumption.
Soy’s nutritional value makes it an undoubtedly powerful food. Raw soy beans contain 38 grams of protein per 100 grams, which is similar to pork and three times more than an egg. In fact, soy – which delivers more protein per hectare than any other crop – also contains vitamin K and B in addition to significant amounts of iron, manganese, phosphorus, copper, potassium, magnesium, zinc, selenium and calcium. Nutrient-packed soy comes in a variety of products and formats including Tofu, soy milk, miso, tempeh and edamame.