By Chris Aldridge
Kentucky Ag News

Kentucky soybean farmer Larry Thomas encourages everyone to include soy as part of their diet, but especially in April during National Soy Foods Month.

“We hope that people who want or need an alternate protein source choose soy,” said Thomas, the Kentucky Soybean Board chairman who grows the versatile beans in Hardin County. “While most of the soybeans grown here in Kentucky are either exported or crushed into meal for animal feed and oil for a wide variety of uses, you’ll find soy in most prepared food products.”

Ounce for ounce, there’s no other single food that supplies as much nutritional value as the soybean, which is not only a good source of protein but also calcium, fiber, folic acid, potassium, unsaturated fats, vitamins D and B12, and zinc. Soy is the only plant-based complete protein containing all the essential amino acids animal proteins provide.

Soybeans are the richest source of isoflavones, which may reduce the risk of heart disease, protect against some cancers, and maintain strong bones. Consuming 25 grams per day of soy foods has been shown to lower LDL (bad) cholesterol in the blood and lower the risk of coronary heart disease, the leading cause of death in the U.S. Soy is naturally cholesterol free and rich in omega-3 fatty acids, which positively impact heart health.

Soy stabilizes blood sugar levels, increases blood circulation, aids digestion, and can help you lose weight. A serving of soy foods can provide as much as a quarter of the daily protein requirements for an average adult.

Soybeans have been cultivated in North America longer than the U.S. has been a nation. The first soybean on the continent was planted in Georgia in 1765, 11 years before 13 fledgling colonies declared their independence from Great Britain.

The U.S. is the top soybean producer in the world, growing more than 4.4 billion bushels in 2021. Kentucky harvested more than 103 million bushels of soybeans in 2021, and last year’s crop was estimated at nearly 101 million bushels.

Soybeans are the second-largest U.S. agricultural export, trailing only corn. American farmers account for more 90 percent of the world’s soybean exports. Ironically, most of them are imported by China, where the crop originated around 7000 B.C.

While soy has been consumed for thousands of years in many East Asian countries, it wasn't until the late 20th century that it began to emerge as a food source in America. Common types of soy foods include:

• Veggie burgers (including Burger King’s Impossible Burger) made from tofu, tempeh, and other soy-based meat alternatives;
• Imitation dairy products (milk, cheese, and yogurt) made from soy;
• Edamame (immature green soybeans in the pod), roasted soy nuts (mature beans), and bean sprouts; and
• Soy protein bars, perfect for post-workout recovery.

For more information about Soy Foods Month, including six recipes you can make using soy ingredients, click here.