The use of soy foods in a vegetarian diet

In the United States, the soybean—once cultivated mainly for oil and animal feed—is now the second leading crop. It has become a significant source of high-quality protein for vegetarians and others here as in the East. Evidence of soy's “nutrient” chemicals, which decrease the incidence and progress of chronic diseases, is among the factors that heighten interest in this legume. A brief description of soy products, how vegetarians prepare and use them, and an overview of the soybean's history are presented. Each soy product discussed represents a different form, texture, and flavor of the adaptable soybean.