Plant-Based Protein Source: Soybean

Soybean (soya bean) is an annual legume that is native to eastern Asia. Soybean has been a staple in Asian diets for thousands of years. It is a super versatile crop that is grown in both temperate and tropical regions across the world. Today, the United States, Brazil and Argentina make up 80% of the world’s total production of soy. Did you know that approximately 75% of soy worldwide production is used for livestock feed.

According to World Wildlife Fund (WWF), after beef production, soy is the second largest agricultural driver of worldwide deforestation. Natural habitats are being decimated to make room for more soy production, leaving wildlife homeless and accelerating climate change. In the last decade, soy production in countries like Brazil, Argentina, Bolivia and Paraguay has significantly contributed to the deforestation in important biodiversity hotspots. This has led to the near extinction of vulnerable species in these countries.

Australia is a relatively small player on the soybean global market. In the early 1950s, the first commercial soybean was grown in Australia. Here in Australia, soybeans are restricted to grow in irrigation areas or those areas where there are adequate levels of summer rainfall. Another key point of difference between domestic and international grown soybean, is that Australian grown soybeans are GM free.

Soy and soy food products are extremely popular for people on vegetarian, vegan and plant-based diets. They are a “complete” protein, containing all the essential amino acids. They are high in fibre and protein, and low in saturated fat. Soybeans are also cholesterol and lactose free. Some examples of foods that contain soy include: edamame, miso, soy milk, soy nuts, soy sauce, tempeh, tofu, and meat substitute. Most of these products can all be easily found at the local supermarket, natural, health and Asian food stores.

In our household, we regularly consume different varieties of soy products. We eat marinated tofu in bowls and in stir fry, add edamame beans into bowls, use soy sauce in our cooking and drink tea and coffee with soy milk.

Click here to check out some of my yummy soy recipes!

• Journal
  • 20 July 2021 A Plant-Based Mum: Lockdown Fatigue
  • 12 July 2021 A Plant-Based Mum: Check In
  • 22 May 2021 A Plant-Based Mum: Adjusting to COVID normal
  • 13 Dec 2020 Plant-Based Protein Source: Soybean
  • 22 Oct 2020 A Plant-Based Mum: Lockdown Eased (Ever so Slightly)
  • 5 Oct 2020 Plant-Based Protein Source: Chickpea
  • 17 Sept 2020 Plant-based vs. Vegan Diet: What’s the difference?
  • 9 Sept 2020 A Plant-Based Mum: Lockdown Extension
  • 1 Sept 2020 A Plant-Based Mum: Virtual Grading
  • 10 Aug 2020 A Plant Based Mum: Lockdown 2.0
  • 30 July 2020 A Plant-Based Mum: Plant-based butter chicken alternatives
  • 21 July 2020 A Plant-Based Mum: First Steps
  • 19 July 2020 A Plant-Based Mum: Starting Point
  • 17 July 2020 A Plant-Based Mum: Introduction
• Recipes
  • 3 Sept 2020 Healthy Banana Oat Waffles (Gluten Free)
  • 26 July 2020 Homemade Vegetable Stock