The production and consumption of soy-based foods have a history of more than 2000 years in China. Similarly, countries like Japan and Korea also have a long-standing tradition of soy-based cuisine. In recent years, with a growing emphasis on healthy foods, and the rise of vegetarianism, soy, and its products have gained popularity in the United States and Europe as a nutritionally complete and healthy food option.
Soybeans are a versatile and contemporary health food, packed with protein, unsaturated fatty acids, lecithin, soluble dietary fiber, and trace minerals. They are also a unique source of isoflavones. Yellow soybean products such as soy milk, tofu, miso, and fermented black beans offer a variety of benefits, including weight loss, calcium supplementation, constipation prevention, and promotion of blood circulation and detoxification.
