Whole Soybeans

Soybeans belong to the legume family and are native to East Asia. Whole soybeans are the basis of tofu, tempeh, miso, soy sauce, some soy flours and soy milk. High protein, mineral-rich and unsaturated based whole soybean foods are a unique nutritional source to help reduce saturated fat and total fat in the diet.

Medical research shows a strong connection between soyfoods and the prevention of heart disease, osteoporosis, cancer and menopausal symptoms.

  • Soyfoods are rich in protein, vitamins and minerals, calcium and iron.
  • 1 bushel of soybeans produces 39 pounds of soy flour.
  • 1 bushel of soybeans produces 11.8 pounds of isolated soy protein.
  • The United States accounts for half of the world’s soybean production.
  • American soybean farmers produce over 2 billion bushels per year.
  • The United States exports 840 million bushels, $4.6 billion worth per year.
  • Ohio produces nearly 175 million bushels of soybeans per year, and Ohio is the fifth largest soybean producing state in the United States.

Whole soybeans can go through many processes, such as soaking, grinding, straining, fermenting, cracking, roasting and baking in order to make a variety of products including:

  • Seeds
  • Roasted Soybeans
  • Stock Feeds
  • Candies
  • Baked Soybeans
  • Confections
  • Soy Flour
  • Crackers
  • Breads
  • Dietary Items
  • Doughnut Mix
  • Soynut Butter
  • Frozen Desserts
  • Soy Coffee
  • Instant Milk Drinks
  • Miso
  • Pancake Flour
  • Soy Milk
  • Pie Crust
  • Soy Sauce
  • Sweet Goods
  • Tofu
  • Tempeh