Soy Glossary
Key terms and definitions covering soybeans, traditional soy foods, industrial products, and nutritional compounds.
- Soybean — also: Soya bean, Soja
- An annual legume (Glycine max) native to East Asia. One of the world's most important crops, grown for oil, protein, and as animal feed. The plant produces pods containing 2–4 seeds.
- Tofu — also: Bean curd, Doufu
- A food made by coagulating soy milk and pressing the resulting curds into blocks. Available in silken, soft, firm, and extra-firm textures. A staple protein source in East and Southeast Asian cuisine for over 2,000 years.
- Tempeh — also: Tempe
- A traditional Indonesian food made from whole soybeans fermented with Rhizopus mold. The fermentation binds the beans into a firm cake with a nutty flavor. Higher in protein and fiber than tofu, with a distinctive earthy taste.
- Edamame — also: Mukimame (shelled)
- Young, green soybeans harvested before they harden. Typically served steamed or boiled in the pod as a snack or appetizer. Rich in protein, fiber, and folate.
- Miso
- A Japanese seasoning produced by fermenting soybeans with salt and a fungus called kōji (Aspergillus oryzae), often with rice or barley. Used in soups, marinades, and sauces. Fermentation time ranges from weeks to years, producing varieties from sweet white to robust red miso.
- Natto
- Japanese fermented soybeans with a distinctive sticky, stringy texture and strong flavor. Produced by fermenting whole soybeans with Bacillus subtilis. Exceptionally rich in vitamin K2 and the enzyme nattokinase.
- Soy Sauce — also: Shoyu, Tamari
- A liquid condiment made from fermented soybeans, wheat, salt, and water. Originated in China over 2,000 years ago. Traditional brewing takes months; varieties include Chinese-style (darker, thicker) and Japanese shoyu (lighter, more complex). Tamari is a wheat-free variant.
- Soy Milk — also: Soya milk, Soymilk
- A plant-based beverage made by soaking and grinding soybeans, then boiling and filtering the mixture. The most consumed plant-based milk globally. Contains roughly 3g protein per 100ml, comparable to cow's milk.
- Soybean Oil
- Vegetable oil extracted from soybean seeds. The world's most widely produced and consumed vegetable oil, used in cooking, salad dressings, and food processing. Also used in biodiesel production and industrial applications.
- Soy Lecithin
- A mixture of phospholipids extracted during soybean oil processing. Widely used as an emulsifier in chocolate, baked goods, margarine, and pharmaceuticals. Helps ingredients that normally don't mix (like oil and water) blend smoothly.
- Soy Protein Isolate — also: SPI
- A highly refined form of soy protein containing 90%+ protein by weight. Made by removing fat and carbohydrates from defatted soy flour. Used in protein bars, meat alternatives, sports nutrition, and processed foods.
- Isoflavones — also: Soy isoflavones, Phytoestrogens
- Naturally occurring plant compounds found in soybeans that have a chemical structure similar to estrogen. The main soy isoflavones are genistein, daidzein, and glycitein. Studied for potential effects on cardiovascular health, bone density, and menopausal symptoms.
- Soybean Meal
- The material remaining after extracting oil from soybeans. Contains 44–48% protein, making it the dominant protein source in global animal feed. Approximately 75% of the world's soybean production ends up as animal feed.
- Textured Soy Protein — also: TSP, Textured vegetable protein, TVP
- A defatted soy flour product that is processed into a chewy, meat-like texture through extrusion cooking. Used as a meat extender or replacement in burgers, sausages, and other products. Available in chunks, strips, and granules.