advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Weighing the Health Benefits of Soy: Sources of Soy

Martha Stewart Living, October 2002

Tofu isn't the only way to add soy protein and isoflavones to your diet, and it isn't even the soy food with the highest concentration of these healthful substances.

Tofu
10 g protein and 25 mg isoflavones per half-cup serving

Soy Milk (plain, unfortified)
7 g protein and 10 mg isoflavones per one-cup serving

Soy Yogurt
7 g protein and 10 mg isoflavones per one-cup serving

Miso
2 g protein and 7 mg isoflavones per one-tablespoon serving

Black Soybeans
9 g protein and 40 mg isoflavones per half-cup serving

Green Soybeans (Edamame)
11 g protein and 50 mg isoflavones per half-cup serving

Yellow Soybeans
14 g protein and 78 mg isoflavones per half-cup serving

Tempeh
16 g protein and 53 mg isoflavones per half-cup serving

Textured Soy Protein
11 g protein and 33 mg isoflavones per quarter-cup serving

Soy Nuts
22 g protein and 45 mg isoflavones per half-cup serving

Tamari
2 g protein and about 4 mg isoflavones per one-tablespoon serving

Return to Weighing the Health Benefits of Soy.