We'd like to tell you how soy can easily help cut the fat from your menus and allow you to keep serving your favorite entrees. We'll frequently refer to recipes and menu plans from this kit today. The recipes and menu plans were developed, analyzed for nutritional content and cost considerations and student-tested by Penn State. We'll also review information kit materials on how to spec an order for soy-enhanced foods and easy directions for mixing soy concentrate with commodity ground beef. Nutritional Benefits First of all, let's take a closer look at how soy can meet the lower fat objective.
Soy protein can essentially serve as a fat reducer.
Because it is fat and cholesterol-free, adding soy protein is a simple way to trim fat from favorite entrees. Soy is also the only vegetable protein that is equal in quality to animal protein and contains all essential amino acids. But, the old scoring system, called Protein Efficiency Ratio, or PER, was based on rat requirements. As you can see with the new ratings, soy proteins have the same ratings as eggs or beef, outscore other legumes like kidney beans, and are complete proteins. The standard meat sauce, made with 80 percent lean ground beef, derives 48 percent of its calories from fat.