Fermented Vs. Non-Fermented Soy Protein – What’s the Hype?

Fermented Vs. Non-Fermented Soy Protein

At present, there is a growing hype about soy protein. But what exactly is this item? This item has been started to be used as an ingredient in 1959 and known for its functional properties.

It has been a great addition to multiple food items, like soups, salads, vegetarian items, and even meat imitations.

It comprises of some of the finest functional properties; texturizing and emulsification.

At present, there is an increment of soy protein in your diet for its health benefits. It has the liberty to solve heart problems and known for its rich protein content.

Fermented Vs. Non-Fermented Soy Protein

Types of Soy Protein

Before you incorporate this item into your diet plan, you might want to learn a bit more about its different types. For that, the points mentioned below can be of great help.

  • The most refined one is the soy protein isolate. It is used in certain meat items for improving eating quality and texture. It has around 90% of the protein content in it.
  • You can even have textured soy protein. It is made from the concentrated version of soy protein, and this is available as chunks and dry flakes. It helps in keeping the surface area hydrated, and the texture is more or less similar to ground beef.
  • And for the last option, you have soy protein concentrate. It is basically the soybeans minus carbohydrates. This package comprises around 70% of the protein in it.

One serving of soy protein products comprises 6.25 grams of protein content. One service should not contain more than 3 grams of fat, and this serving must even comprise of less than 20 mm of cholesterol.

The food you want to make with soy protein must have lower sodium content, which is even less than 480 mg for a single food item. And the main dish must have a sodium content of less than 720 mg.

Soybeans and proteins obtained from them are important for wellness and longevity in a human being. The soy proteins can be either fermented or non-fermented.

The meaning, advantages, and impact of both on a human body are as mentioned below:

Fermented Soy Protein: Benefits Offered

Fermented soy proteins are important to the human body as they will help in reducing animal proteins and as these proteins are naturally fat-free they reduce the chances of cholesterol attack too.

Soy products such as fermented soy milk and soy sauces reduce the risk of cancer and improve nutrition. Menopausal symptoms in ladies can be reduced to a great level by consuming fermented soy protein-rich food regularly.

Non-Fermented Soy Protein: Its Bad Effects

Although non-fermented soy products are promoted they almost provide negative effects on the body.

The phytic acid in non-fermented soy products does not let a human body absorb essential minerals and calcium.

The goitrogens in non-fermented soy products enhance the chances of thyroid cancer.

Advantages of Consuming Fermented Over Non-Fermented Soybean Proteins?

It is evident and proven facts that although soy proteins are essential to maintain proper health, it is important to consider the kind of protein we consume.

Fermented Soy Protein is beneficial and helps to keep the chances of cancer at bay. Some products that are rich in fermented soy proteins are soy sauce, fermented soy milk, tempeh, miso, and natto.

Tempeh can be either grilled or consumed by adding them to Pasta.

Another kind of fermented soy protein is miso that is usually thick and is used in soups, pasta, and vegetables.  Natto is essential as they help in making blood thinner.

This kind of fermented soy protein aids easy digestion and can be of help to kids who are fast-growing up, unlike nonfermented soy food that can turn fatal.

An increased craving for food that is high in sugar, regular cold, and running nose are some irregularities that are noticed in kids who consume non-fermented soy products.

If you are one of those who is planning to go on a diet then the first choice is to be fermented soy protein products.

Nonfermented soy protein might weaken a person’s immunity system resulting in chances of food allergies and digestive problems.

Non Fermented products such as tofu, bean curd, soy protein powders, and meat alternatives can be problematic as they might develop kidney stones in humans.

Now, do not worry that you can’t get hold of fermented soy products, just ensure to soak soybeans for almost 24 – 48 hours before consuming them. This will let beans ferment.

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