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    List of soy-based foods - Wikipedia

    This is a list of soy-based foods. The soybean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agriculture Organization (FAO). Many foods and dishes are prepared using soybeans as a primary … See more

    • Abura-age – Deep-fried tofu slices
    • Cheonggukjang – Korean fermented soybeans
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  2. 10 Products Made From Soybeans (and how to use them)

  3. A Guide to Foods Rich in Soy | Patient Education | UCSF Health

  4. Soy Ingredient Index - U.S. Soy

    Learn about the different types of soy ingredients and their uses, benefits and sources. Find soy foods, personal care products, supplements and more with this comprehensive list of soy ingredients.

  5. Soy Foods List - Our Everyday Life

    Soybeans are the basis of all soy foods. Young, green soybeans, called edamame, make a delicious snack on their own or mixed into dishes and salads for a protein boost. Foods made from …

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  7. Soy Products List: A Guide From Soy Milk to Tofu

    May 20, 2013 · Here's a list of soy products to consider adding to your diet. Grinding, soaking, and straining soybeans creates a mild-tasting beverage known as soy milk. Soy milk is one of the most popular replacements for dairy milk.

  8. Soybean Products of the World: 6 Soybean Product …

    What's the best, the worst and the most popular soybean product in the world? Discover national, regional and local soybean product varieties around the world.

  9. Soy-based Foods Guide: Breaking Down the …

    Jul 6, 2023 · From edamame, tempeh, and tofu to soy milk, TVP, and veggie burgers- there’s a lot of soy out there! This dietitian has developed a soy-based foods guide that teaches you about …

  10. Soy Foods List: All the Soy Foods You Need to Know

    Dec 7, 2024 · Sreeja Jude shares the top 8 best soy-based foods you should be eating. Soy foods list include tofu, edamame, soymilk, and vegetable protein.

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