1. Soy protein is a high-quality protein, comparable to animal protein. However, strictly speaking, the amino acid score of soy protein is still lower than that of proteins found in eggs, meat, and dairy. This is why the most widely used protein powders today are whey protein rather than soy protein.
2. Soy products such as Shuangqiang dried bean curd stick, tofu, and dried tofu can help supplement calcium. On the other hand, products like soy milk, Japanese tofu, and Qianye tofu contain less calcium because no calcium-based coagulants are added during processing. These coagulants are the main source of calcium.
3. Soy products are very important for vegetarians to meet their nutritional needs. Vegetarians should consume more soy products. The Chinese Dietary Guidelines recommend that people on a strict vegetarian diet consume 50–80 grams of soybeans per day.
4. Fermented soy products, such as soybean paste, are usually high in salt and are not listed among recommended healthy foods. However, they do have unique value since they contain vitamin B12, which is absent in other plant-based foods. According to the Chinese Dietary Guidelines 2016, vegetarians should consume 5–10 grams of fermented soy products daily.
5. Soybeans are rich in phospholipids, especially lecithin. Soy lecithin is one of the two main raw materials for producing health supplements containing lecithin. The other is egg yolk, known as egg yolk lecithin.
6. Soybeans contain a variety of phytochemicals such as oligosaccharides, saponins, isoflavones, soy fiber, phytic acid, and trypsin inhibitors. Many of these are extracted and sold as health supplements. In processed products like tofu, dried tofu, and fuzhu, most of these substances are lost, with only a small amount retained. However, they are largely preserved in soy milk, cooked soybeans, and soybean flour.
7. Soybeans mainly include yellow soybeans, black soybeans, and green soybeans, whose nutritional value is fundamentally different from that of mung beans, red beans, lentils, and broad beans. Other beans are composed of more than 50% starch and contain very little fat, whereas soybeans have almost no starch but are rich in fat.
We produce a wide range of yuba products, including Green Soybean Yuba, Yellow Soybean Yuba, Black Bean Yuba, and Multigrain Yuba.
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