You might be surprised to discover the many ways this nutritional powerhouse is improving lunch tray favorites. Check out these common questions and answers.
Soybeans belong to the legume family, which also includes peas and lentils.
Soybeans come in yellow, brown and black varieties and when mature, harden into a dry bean inside the pod. Some bakery goods and low-fat foods found at your local grocery store contain soy. In school meals soy protein is a good source of vitamins and minerals and enhances the nutritional quality of meat by lowering fat content. Soy protein is a sensible way to improve the nutritional profile of foods, while maintaining taste, of traditional student favorites. Enhancing lean meats with soy protein helps reduce fat content and improves quality by adding juiciness.