Soy-Based Foods
Soybeans, a legume that is a main ingredient in Asian cuisine, are used to make soy products. Despite the fact that soybeans may be consumed whole, they are frequently fermented or processed to create a variety of goods, including tofu, tempeh, miso, and soy sauce. Interestingly, because proteins are broken down into free amino acids, notably glutamic acid, during processing and fermentation, soybeans have a higher overall glutamate concentration. The glutamate amount per 3.5 ounces (100 grams) of several soy-based foods is as follows:
- Soy sauce: 400–1,700 mg
- Miso: 200–700 mg
- Natto (fermented soybeans): 140 mg
- Soybeans: 70–80 mg
Consuming soy-based foods has been associated with a number of advantages, including reduced blood cholesterol, enhanced female fertility, and fewer menopausal symptoms, despite the fact that soy is controversial owing to its phytoestrogen concentration.
