What Are The Benefits Of Using Soy Products?

Soybeans have been used for thousands of years in Asian cooking, particularly in China and Japan. They are used to make tofu, a common food in Asian cuisine. Miso, a flavoring used in Japanese soups and other dishes, is made from fermented soybeans. Soybeans are also used for other meat replacements, such as textured vegetable protein and tempeh, and are the primary ingredients of many commercially packaged veggie burgers. Soy products, which are now available in many Western supermarkets, may offer several important benefits.

Lean Protein

Soy products are rich sources of lean protein, which is important for the maintenance of strong muscles and bones. Proteins are also the building blocks of brain and organ cells, and provide energy for the body. Tofu, tempeh and other soy products can replace meats as protein sources. Meats, particularly red meats such as pork and beef, are typically high in saturated fats that can compromise heart health, according to Dr. James Balch and Phyllis Balch, authors of "Prescription for Nutritional Healing."

Omega-3 Fatty Acids

Soy products contain omega-3 fatty acids, according to The World's Healthiest Foods website. These fatty acids may help lower low-density lipoproteins, which are the components of cholesterol that contribute to atherosclerosis, or hardening of the arteries. The omega-3 fatty acids found in soy products such as soymilk and tofu can be used to replace those found in fish. This can help vegetarians obtain the essential fatty acids they need to lower cholesterol levels and support heart health.

Calcium

Soy products are low-fat sources of calcium that can be used to replace dairy products, according to The World's Healthiest Foods website. This is important for vegans, who do not consume dairy or any other types of animal products. It is also important for people who are lactose intolerant. A cup of soymilk contains as much calcium as a glass of 2 percent cow's milk. Tofu and soy-based veggie burgers are also rich sources of calcium.