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

• 1 cup milk: 8g
• 3.5 oz fish: 22g
• 1 oz cheese: 7-8g
• 1 egg: 6g
• 3.5 oz chicken: 30g
• 1 cup beans: 16g
• 1 cup soymilk: 11g
• ½ cup tofu: 10g
• ½ up edamame: 11g
• ½ cup cooked

soybeans: 14g

• 230g soy yoghurt: 4g
• One of three macronutrients

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

• PDCAAS
• Protein

Dispersibility Corrected Amino Acid Score

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

Soy Protein Economics

Product US$/M ton g protein/ 100g US$/ 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

• Yoghurt
• Okara
• Soy milk
• Tofu

Soy Dairy in the Community

• Infants and young

children

• School feeding
• In the marketplace

THANK YOU!