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The Healthful Soybean
FN-SSB.104 THE HEALTHFUL SOYBEAN Soy protein bars, soy milk, soy cookies, soy burgers .…. the list of soy products goes on. Soybeans are best known as a source of high quality protein. They are also rich in calcium, iron, zinc, vitamin E, several B-vitamins, and fiber. But in 1999, soy took the nation by storm. The Food and Drug Administration approved health claims that soy protein may lower the risk of heart disease if at least 25 grams of soy protein are consumed daily. This benefit may be because soybeans are low saturated fat, have an abundance of omega-3 fatty acids, and are rich in isoflavones. Research continues to explore health benefits linked to the healthful soybean. Beyond research, edamame, tempeh, tofu, and soy milk make the base for some truly delectable dishes. Exploring Soyfoods Fresh Green Soybeans Edamame (fresh green soybeans) have a sweet, buttery flavor and a tender-firm texture. Fresh soybeans still in the pod should be cooked and stored in the refrigerator. Handle frozen soybeans as you would any other frozen vegetable. The easiest way to cook washed, fresh soybeans in the pod is to simmer them in salted water for 5 minutes. Once the beans are drained and cooled, remove them from the pod. Eat as a snack or simmer an additional 10 to 15 minutes to use as a side dish. Substitute soybeans for lima beans, mix the beans into soups or casseroles in place of cooked dried beans, or toss the beans with pasta or rice salads. Dried Soybeans Dried mature soybeans are cooked like other dried beans. -
Chinese Vegetarian Cooking
Measurement Conversions All our recipes are thoroughly tested in the Periplus Test Kitchen. Standard metric measuring cups and spoons are used throughout, and all cup and spoon measurements are level. We have used medium-sized (60 g, grade 3) eggs in all recipes. International Measures Volume Lengths Weights 1 teaspoon = 5 ml 6 mm = ¼ inch 30 g = 1 oz 1 UK/US tablespoon = 15 ml = 3 teaspoons 12 mm = ½ inch 225 g = 8 oz 1 Australian tablespoon = 20 ml = 4 teaspoons 2.5 cm = 1 inch 500 g = 1 lb We have used international 15 ml tablespoon measures. If you are using an Australian 20 ml tablespoon, the difference will not be noticeable for most recipes. However, for flour, cornflour or baking powder, subtract one teaspoon for each tablespoon specified. Cup Equivalents ¼ cup = 60 ml = 2 fl oz 1 cup sugar, rock crystal = 125 g ½ cup = 125 ml = 4 fl oz 1 cup raw brown rice = 220 g 1 cup = 250 ml = 8 fl oz 1 cup fresh coriander leaves= 50 g 2 cups = 500 ml = 16 fl oz = 1 pint 1 cup beansprouts = 50 g 4 cups = 1 liter = 32 fl oz =1 quart 1 cup dried soy beans = 200 g 1 cup cornflour = 120 g Oven Temperature Guide When using convection ovens, the °C °F outside of the food cooks more quickly. Low 150 300 As a general rule, set the oven temperature Moderate 180 350 15°C to 20°C lower than the temperature Med. Hot 200 400 indicated in the recipe, or refer to your Hot 220 425 oven manual. -
Plant-Based Milk Alternatives
Behind the hype: Plant-based milk alternatives Why is this an issue? Health concerns, sustainability and changing diets are some of the reasons people are choosing plant-based alternatives to cow’s milk. This rise in popularity has led to an increased range of milk alternatives becoming available. Generally, these alternatives contain less nutrients than cow’s milk. In particular, cow’s milk is an important source of calcium, which is essential for growth and development of strong bones and teeth. The nutritional content of plant-based milks is an important consideration when replacing cow’s milk in the diet, especially for young children under two-years-old, who have high nutrition needs. What are plant-based Table 1: Some Nutrients in milk alternatives? cow’s milk and plant-based Plant-based milk alternatives include legume milk alternatives (soy milk), nut (almond, cashew, coconut, macadamia) and cereal-based (rice, oat). Other ingredients can include vegetable oils, sugar, and thickening ingredients Milk type Energy Protein Calcium kJ/100ml g/100ml mg/100ml such as gums, emulsifiers and flavouring. Homogenised cow’s milk 263 3.3 120 How are plant-based milk Legume alternatives nutritionally Soy milk 235-270 3.0-3.5 120-160* different to cow’s milk? Nut Almond milk 65-160 0.4-0.7 75-120* Plant-based milk alternatives contain less protein and Cashew milk 70 0.4 120* energy. Unfortified versions also contain very little calcium, B vitamins (including B12) and vitamin D Coconut milk** 95-100 0.2 75-120* compared to cow’s milk. -
Soy Free Diet Avoiding Soy
SOY FREE DIET AVOIDING SOY An allergy to soy is common in babies and young children, studies show that often children outgrow a soy allergy by age 3 years and the majority by age 10. Soybeans are a member of the legume family; examples of other legumes include beans, peas, lentils and peanut. It is important to remember that children with a soy allergy are not necessarily allergic to other legumes, request more clarification from your allergist if you are concerned. Children with a soy allergy may have nausea, vomiting, abdominal pain, diarrhea, bloody stool, difficulty breathing, and or a skin reaction after eating or drinking soy products. These symptoms can be avoided by following a soy free diet. What foods are not allowed on a soy free diet? Soy beans and edamame Soy products, including tofu, miso, natto, soy sauce (including sho yu, tamari), soy milk/creamer/ice cream/yogurt, soy nuts and soy protein, tempeh, textured vegetable protein (TVP) Caution with processed foods - soy is widely used manufactured food products – remember to carefully read labels. o Soy products and derivatives can be found in many foods, including baked goods, canned tuna and meat, cereals, cookies, crackers, high-protein energy bars, drinks and snacks, infant formulas, low- fat peanut butter, processed meats, sauces, chips, canned broths and soups, condiments and salad dressings (Bragg’s Liquid Aminos) USE EXTRA CAUTION WITH ASIAN CUISINE: Asian cuisine are considered high-risk for people with soy allergy due to the common use of soy as an ingredient and the possibility of cross-contamination, even if a soy-free item is ordered. -
A Good Source of Calcium for Babies and Children Dr Miriam Martinez-Biarge, Paediatrician
a good source of calcium for babies and children Dr Miriam Martinez-Biarge, Paediatrician The best sources of calcium in plant-based diets are green vegetables rich in calcium and low in oxalate (as oxalate binds to calcium and impairs absorption). These green vegetables (broccoli, kale, spring greens, cavolo nero, Brussels sprouts, pak choi…) provide not only calcium but also many other nutrients and health benefits and should be part of our daily diet. However parents usually struggle to get their children to eat green veggies and frequently become over-anxious about it. Forcing or bribing our kids to eat vegetables - or any other kind of food – is almost always ineffective and can even be counter-productive. A much better strategy is to keep serving a wide variety of green vegetables at meal times, but without pressuring our children to eat them. We do not need to give any positive or negative reinforcement; we just need to offer these foods consistently and of course eat them ourselves! Sooner or later our children will become curious, will start trying these foods and will end up liking them. Every child needs their own time, so be patient. In the meantime, how can we make sure that our children are getting all the calcium they need? Breast milk (or formula milk if breast milk is not available) provides enough calcium for babies younger than one year therefore they do not need any other source of this nutrient. However as children start eating more solid foods and less milk we will have to introduce other calcium-rich foods in their diets. -
Allergen and Special Diet
ALLERGEN AND SPECIAL DIET PEANUTS TREE NUTS SOY MILK EGG WHEAT KOSHER GLUTEN VEGAN EXCLUDES COCONUT FREE BASES DAIRY Organic Signature Premium NON-DAIRY Cashew Coconut Mango Sorbet Nitrodole™ (Pineapple Sorbet) Piña Colada Sorbet Strawberry Sorbet FLAVORS Banana Birthday Cake Cap’n Crunch® Cheesecake Chocolate Cookie Butter Cookie Monster Cookies & Cream (Oreo®) Frosted Animal Cookie Fruity Pebbles® Madagascar Vanilla Bean Matcha Green Tea Milk Coffee Mint Nutella® Reese’s Peanut Butter® Ruby Cacao (Signature Premium Base Only) Sea Salt Caramel Strawberry Thai Tea TOPPINGS CANDIES Heath® Mini Chocolate Chips Mini Gummy Bears Mini Marshmallows Mochi Rainbow Sprinkles Reese’s Peanut Butter Cups® Unicorn Dust CEREALS, COOKIES & CAKES Biscoff® Cookies Brownie Bites Cap’n Crunch® Cheesecake Bites Chips Ahoy® Cookies Cookie Dough Bites Frosted Animal Cookies Fruity Pebbles® Graham Crackers Melba Toast Oreo® Cookies *Products may contain traces of allergens (peanuts, tree nuts, soy, milk, eggs or wheat) or other food sensitivities from a manufacturing facility or cross contact DISCLAIMER Your health is of the utmost importance and we strive to minimize the potential risk of cross contact by maintaining high standards of food safety practices. Vegan, non-dairy, and customers with other health and/or diet restrictions should review this document and the special diet and ingredient information available on our website. Due to menu constant menu changes, please be aware the information provided may not 100% reflect products served in store. Last updated 062019 If you have further questions regarding the nutritional information, please contact us at [email protected]. *Percent daily Values (DV) are based on a 2,000 calorie diet. -
In Vitro Protein Digestibility and Fatty Acid Profile of Commercial Plant
foods Communication In Vitro Protein Digestibility and Fatty Acid Profile of Commercial Plant-Based Milk Alternatives Eliana Martínez-Padilla 1, Kexin Li 1, Heidi Blok Frandsen 1,2, Marcel Skejovic Joehnke 1 , Einar Vargas-Bello-Pérez 3 and Iben Lykke Petersen 1,* 1 Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; [email protected] (E.M.-P.); [email protected] (K.L.); [email protected] (H.B.F.); [email protected] (M.S.J.) 2 SiccaDania, Pilehøj 18, DK-3460 Birkerød, Denmark 3 Department of Veterinary and Animal Sciences, University of Copenhagen, Grønnegårdsvej 3, DK-1870 Frederiksberg C, Denmark; [email protected] * Correspondence: [email protected] Received: 25 October 2020; Accepted: 29 November 2020; Published: 1 December 2020 Abstract: Plant-based milk alternatives (PBMA) are a new popular food trend among consumers in Europe and North America. The forecast shows that PBMA will double their value by 2023. The objective of this study was to analyze the nutritional value of commercial products in terms of their fatty acid profile and protein digestibility from commercial PBMA. Eight commercially available PBMA were selected for fatty acid analysis, performed with gas chromatography of methylated fatty acids (GC-FAME), and, from these, four commercial products (almond drink, hemp drink, oat drink, and soy drink) were selected for a short-term in vitro protein digestibility (IVPD) analysis. The fatty acid analysis results showed that most of the products predominantly contained oleic acid (C18:1 !-9) and linoleic acid (C18:2 !-6). Hemp drink contained the highest omega-6/omega-3 (!6/!3) ratio among all tested products (3.43). -
Walmart Vegan Foods Local PETA Updated 2018-04-04 Veganplantbasedhealth.Com@Plantbasedblake Name Category Location PETA Listed
Walmart Vegan Foods Local PETA Updated 2018-04-04 VeganPlantBasedHealth.com@plantbasedblake Name Category Location PETA Listed 5 Gum Peppermint Cobalt Sugarfree Gum Gum A22 5 Gum Spearmint Rain Sugarfree Gum Gum A22 ACT Dry Mouth Soothing Mint Lozenges with Xylitol Mints H15 Adams 100% Natural Creamy Peanut Butter Nut Butter A07 Adams 100% Natural Crunchy Peanut Butter Nut Butter A07 Agave In The Raw Organic Agave Nectar Sweetener A16 Airheads Mini Bars Candy A22 X Airheads, Assorted Flavors Bars Candy A22 X Airheads, Xtremes Sweetly Sour Chewy Candy Bar Candy A22 X Alpine Drink Mix, Spiced Apple Cider Beverage A07 X Altoids Small Peppermint Sugarfree Mint Mints A22 Amy's Burrito Gluten Free Non-Dairy Vegan Meal A05 Amy's Enchilada Spanish Rice & Beans Vegan Meal A05 Amy's Kitchen Chinese Noodles & Veggies in a Cashew Sauce Dinner, Frozen A05 Amy's Low Fat No Chicken Noodle Soup Soup, Canned Amy's Organic Black Bean Chili Chili A13 Amy's Organic Chili Spicy Chili Amy's Organic Chili With Vegetables Medium Chili Amy's Organic Fire Roasted Southwestern Vegetable Soup Soup, Canned A12 Amy's Organic Low Fat Black Bean Vegetable Soup Soup, Canned Amy's Organic Low Fat Split Pea Soup Soup, Canned Amy's Organic Low Fat Vegetable Barley Soup Vegan Soup A12 Amy's Organic Soups Fat Free Chunky Vegetable Soup, Canned A12 Amy's Organic Soups Lentil Vegetable Soup, Canned A12 Amy's Organic Vegan Lentil Soup Soup, Canned A12 Amy's Thai Pad Thai Vegan Meal A05 Amy's Tofu Scramble Vegan Meal A05 Ancient Harvest Traditional Quinoa, Gluten Free Grains A13 -
High Protein High Energy Plant Based Alternatives
My Nutrition High Protein High Energy Plant-Based Alternatives High protein and/or high energy plant- • Almond, soy or coconut ice based alternatives is not intended to cream/yoghurt/cream replace generic high protein and/or high • Nut based cheese (including soy energy dietary recommendations. cheese, etc) Instead, this resource provides additional • Dried fruit information on plant-based alternatives to • Fruit juice, smoothies or bowls help achieve increased energy and • Dark chocolate protein requirements. • Bliss balls • Dips (e.g. hummus, tahini) Alternative high protein and/or high energy diet is useful when: Alternative high protein foods include: You are underweight • Legumes You are losing weight without trying • Beans You are unable to eat enough due to My • Quinoa poor appetite or nausea My Nutrition• Lupin flakes You have increased energy and proteinNutrition • Nuts requirements • Nut butters • Meat alternatives (e.g. tofu, tempeh, Alternative high energy foods include: edamame, falafel, etc) • Avocado • Nutritional yeast • Nuts and seeds (including chia, • Soy and pea milk linseed, sunflower, and pepita seeds, • Soy yoghurt etc) • Oils (including olive, coconut, peanut, General tips of how to achieve high canola, avocado, walnut, etc) protein and/or high energy • Nut butters (e.g. peanut, almond, goals/requirements: cashew) • Eat more regularly (e.g. 6 times per • Soy, rice, coconut (canned), day, every 2-3 hours) macadamia, peanut, and oat milk • Always carry snacks (e.g. nuts, bliss balls, dried fruit, etc) This is a consensus -
NON-DAIRY MILKS 2018 - TREND INSIGHT REPORT It’S on the Way to Becoming a $3.3 Billion Market, and Has Seen 61% Growth in Just a Few Years
NON-DAIRY MILKS 2018 - TREND INSIGHT REPORT It’s on the way to becoming a $3.3 billion market, and has seen 61% growth in just a few years. Non-dairy milks are the clear successor to cow (dairy) milk. Consumers often perceive these products as an answer to their health and wellness goals. But the space isn’t without challenges or considerations. In part one of this two- part series, let’s take a look at the market, from new product introductions to regulatory controversy. COW MILK ON THE DECLINE Cow milk (also called dairy milk) has been on the decline since 2012. Non-dairy milks, however, grew 61% in the same period. Consumers are seeking these plant-based alternatives that they believe help them feel and look better to fulfill health and wellness goals. Perception of the products’ health benefits is growing, as consumers seek relief from intolerance, digestive issues and added sugars. And the market reflects it. Non-dairy milks climbed 10% per year since 2012, a trend that’s expected to continue through 2022 to become a $3.3 billion-dollar market.2 SOY WHAT? MEET THE NON-DAIRY MILKS CONSUMERS CRAVE THREE TREES UNSWEETENED VANILLA ORGANIC ALMONDMILK Made with real Madagascar vanilla ALMOND MILK LEADS THE NON-DAIRY MILK bean, the manufacturer states that the CATEGORY WITH 63.9% MARKET SHARE drink contains more almonds, claims to have healthy fats and is naturally rich and nourishing with kitchen-friendly ingredients. As the dairy milk industry has leveled out, the non-dairy milk market is growing thanks to the consumer who’s gobbling up alternatives like almond milk faster than you can say mooove. -
Interactions Between Pea Protein Isolate and Carboxymethylcellulose in Neutral and Acidaqueous Systems
foods Article Interactions between Pea Protein Isolate and Carboxymethylcellulose in Neutral and Acid Aqueous Systems Ying Yue †, Shujie Pang †, Nana Li, Litao Tong , Lili Wang, Bei Fan, Chunhong Li, Fengzhong Wang * and Liya Liu * Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; [email protected] (Y.Y.); [email protected] (S.P.); [email protected] (N.L.); [email protected] (L.T.); [email protected] (L.W.); [email protected] (B.F.); [email protected] (C.L.) * Correspondence: [email protected] (F.W.); [email protected] (L.L.) † These two authors contributed equally to this work. Abstract: Pea protein isolate (PPI), as an emerging plant protein, has gradually aroused the attention of the public, but the PPI, especially high-concentration PPI’s low stability in the acidic aqueous sys- tem, was still a problem that limited its application. In this research, we investigated the interactions between relatively high concentrations of PPI (3.0%) and carboxymethylcellulose (CMC, 0–0.5%) in neutral and acid aqueous systems to explore the change of the phase behavior and stability of PPI as affected by CMC. It showed that the stability of PPI in the aqueous systems strongly depended on the CMC concentration, especially at the acidic aqueous systems. At neutral aqueous system, a certain amount addition of CMC into the PPI caused serious phase separation. While stable PPI solutions Citation: Yue, Y.; Pang, S.; Li, N.; Tong, can be obtained at a narrow region around pH 4.5 to 5.5 by adding different amounts of CMC. -
Fermented Foodspage 14 Nutrition Hotline
Quick and Easy Fennel Dishes • Vegan in Kuwait Science, Caring, and Vegan Living VEGETAJ OURNAL R IANSince 1982 What Does Plant-Based Actually Mean? page 24 HolidayVegan VOLUME XXXVII, NO 4 2018 Candypage 6 ICS H T E • COLOGY E • H EALT H $4.50 USA/$5.50 CANADA Get Cultured with www.vrg.org Fermented Foodspage 14 NUTRITION HOTLINE QUESTION: I recently sampled a Veggemo is fortified with REED MANGELS, PhD, RD plant milk made from peas. How calcium, vitamin A, vitamin D, does pea milk compare to other riboflavin, folic acid, vitamin B12, plant milks and cow’s milk in terms and zinc. Ripple is fortified with of nutrition? R.A. via email calcium, vitamin A, vitamin D, potassium, and DHA. It does not ANSWER: Several companies have supply vitamin B12. Bolthouse begun marketing plant milks Farms’ product is fortified with based on pea protein. These calcium, vitamin A, vitamin products were developed, in part, D, potassium, vitamin E, and as an alternative for consumers vitamin B12. All three products who have allergies or sensitivities have more calcium, vitamin D, to other milks that are based on and iron in 8 ounces than does soy or nuts. The three brands cow’s milk. of pea milk that we looked at Pea milks come in a variety of (Ripple Pea Milk, Veggemo flavors including original, vanilla, Veggie Milk, and Bolthouse unsweetened, unsweetened Farms Plant Protein Milk) all vanilla, and chocolate. Some stated that they were vegan. Some can be found refrigerated in the nut milks have pea protein added dairy case while others are shelf to boost their protein content.