Subject: Soy Connection – Role of Soyfoods in Plant-Based Diets

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Soy Connection Health & Nutrition Newsletter - Vol. 28, No. 1
Role of Soyfoods in Plant-Based Diets


In This Issue:

Soyfoods possess many nutritional and health attributes that make them particularly valuable to consumers who wish to consume more plant protein. Because of the wide range of soyfoods available, they are relatively easy to incorporate into diets. While all plant foods contain some amount of protein, legumes are particularly rich in this nutrient. It is important to consume adequate essential amino acids to meet dietary requirements.
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Want to hear more about the role of soyfoods in plant-based diets from the authors of our lead article, Virginia Messina, MPH, RD, and Mark Messina, PhD, MS? Join us for a free webinar at 10:30 a.m. Central on February 4, 2020.
 
ROLE OF SOYFOODS IN PLANT-BASED DIETS
By Virginia Messina, MPH, RD, and Mark Messina, PhD, MS

Soyfoods can contribute valuable nutrition to plant-based diets, such as flexitarian, vegetarian and vegan, while also providing important health benefits. They can be important sources of fiber, protein, essential fats, and minerals including calcium, iron, and potassium. In addition to their rich nutrient profile, soyfoods provide dietary components, such as isoflavones, which are found in negligible amounts in other plant foods.

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MEETING NUTRITION NEEDS ON A VEGETARIAN OR VEGAN DIET
By Taylor Wolfram, MS, RDN, LDN

Many people are embracing the consumption of plant-based foods, chiefly plant protein alternatives, and approximately 3% of Americans are vegetarian or vegan. While it is possible to attain all essential nutrients on a vegetarian or vegan diet, some planning and supplementation are likely required.

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SOY LEGHEMOGLOBIN
By Sue Klapholz, MD, PhD
Food companies utilize soy protein as an ingredient to increase the plant protein content in foods. One such company, Impossible Foods, uses soy as the main source of protein in its ImpossibleTM Burger. In addition, the Impossible Burger contains a unique ingredient called soy leghemoglobin (LegH), which is responsible for much of its meaty flavor.

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