Soy nut

Soy nuts

Soy nuts are made from soybeans soaked in water, drained, and then baked or roasted.^[1] They can be used in place of nuts and are high in protein and dietary fiber.^[2]

References

Soy (Glycine max)

General

Soy-based dishes

Plant milk

Meat analogues

Sauces and condiments

Soy sauce based	Ganjang Ponzu Sweet soy sauce Tamari Teriyaki Tsuyu Yìn yóu

Pastes	Doenjang Doubanjiang Miso Sweet bean sauce Yellow soybean paste Tương

Fermented bean	Fermented bean curd Douchi Kinema Tauco Nattō

Various other foods

Biochemicals

Phytoestrogens	Genistein Genistin Glycitein Ononin Daidzein Equol (metabolite) O-DMA (metabolite) Daidzin (leaves)

Globulins (proteins)	Beta-conglycinin Gylcinin

PHAs (Lectins)	Soybean agglutinin (lectin)

Enzymes	Beta-amylase Lipoxygenase Cysteine proteases

Trypsin inhibitors	Kunitz inhibitor Bowman-Birk inhibitor

Other	Soy lecithin (mix of Phospholipids) Lunasin Unsaponifiables Tocopherols Sterols Antinutrients Phytates Protease Inhibitors Cystatins

Companies

Other

Yuasa, artisan town of historic soy sauce distilleries
Kikkoman Soy Sauce Museum

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