Benefits of Soy for Human Nutrition Marilyn Nash, PhD National - PowerPoint PPT Presentation

Benefits of Soy for Human Nutrition Marilyn Nash, PhD National Soybean Research Laboratory University of Illinois

Protein • One of three macronutrients • 1 cup soymilk: 11g • 1 cup milk: 8g • ½ cup tofu: 10g • 3.5 oz fish: 22g • ½ up edamame: 11g • 1 oz cheese: 7-8g • ½ cup cooked • 1 egg: 6g soybeans: 14g • 3.5 oz chicken: 30g • 230g soy yoghurt: 4g • 1 cup beans: 16g

Protein Quality-Amino Acids • Are essential amino acids present • Twenty basic building blocks • Body does not store amino acids – Daily consumption of amino acids to make new proteins • Essential vs. non-essential amino acids

Protein Quality-Digestibility Product PDCAAS Score Egg White 1.00 Cow’s Milk (Casein) 1.00 • PDCAAS Beef 0.92 • Protein Soybean 0.80 – 1.00 Dispersibility Pea 0.73 Corrected Kidney Bean 0.68 Amino Acid Chickpea 0.66 Oats 0.57 Score Peanut Meal 0.52 Lentils 0.52 Rice 0.47 Corn 0.42 Whole Wheat 0.40

Soy Protein Economics US$/M g protein/ US$/ Product ton 100g lb protein Soy flour $943 49.81 $0.86 Lentils $600 28.1 $0.97 Peanuts $555 25.8 $0.98 Peas $670 24.6 $1.24 Wheat flour $580 10.3 $2.55 Kidney beans` $1,653 23.6 $3.18 Fish $1,811 23.33 $3.52 Poultry $2,300 28 $3.72 Rice $660 7.1 $4.21 Beef, ground $6,061 25.88 $10.62

Soy Dairy Products • Soy milk • Yoghurt • Tofu • Okara

Soy Dairy in the Community • Infants and young children • School feeding • In the marketplace

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