Frequently Asked Questions

Textured soy protein (TVP), which people in Iran usually just call "soy," is very high in protein: about 50% protein, compared with roughly 25% in meat. However, soy protein is lower than meat in some essential amino acids, so it works best as part of a varied diet rather than as your only protein source. Eating soy together with grains such as rice or pasta, or mixing it half-and-half with minced meat, lets the amino acids of these foods complement each other.
Textured soy protein is cholesterol-free, low in fat and a source of dietary fiber, which makes it a useful partial substitute for meat as part of a balanced diet.

First, soak the soy in the required amount of hot water and change the water once or twice. When the soy has softened, pour it into a strainer to drain the water completely. Then, in a pan, sauté grated onion and add spices, salt, and tomato paste. Now add the soy and stir-fry it.
At this stage, also add 2 tablespoons of verjuice (sour grape juice), wait a moment, and then add a small glass of water. Now cover the pan and let it cook over low heat for 5 minutes. Your soy is now seasoned and ready. You can add it to pasta or other dishes.

To make your soy more delicious, keep the following tips in mind:
• Never wash soy with cold water! It is better to soak it in boiling water and drain it once it has softened.
• Don't squeeze the soy, as this throws away its flavorful components. Simply wait a little until the excess water drains through the strainer.

Method 1
1. Marinate the soy in orange juice or sour orange juice for 10 minutes.
Method 2
1. Grate some onion and sauté it in olive oil or butter.
2. Add garlic, salt, saffron, pepper, turmeric, and tomato paste, and after frying briefly, add the drained soy and stir-fry well. Then add 2 tablespoons of verjuice and wait a little for the soy to absorb it. Next, add 1 cup of boiling water, cover the pan, and let the soy cook thoroughly. You can also add some fresh basil and thyme.
When using soy in dishes such as stews and other main courses, it is best to use coarse-grain soy.

Soy provides plant protein, dietary fiber, unsaturated fats, vitamins and minerals, and it is naturally cholesterol-free. Some studies suggest that eating soy foods as part of a balanced diet may:
• help lower LDL ("bad") cholesterol, especially when soy replaces some animal protein
• support heart health
• ease some menopausal symptoms, such as hot flashes
• support bone health
• be linked to a lower risk of certain cancers in population studies
Research results are mixed, and soy is a food, not a medicine: it cannot prevent or cure any disease. Soy contains isoflavones, plant compounds with weak estrogen-like effects. For most healthy people, moderate amounts of soy foods are considered safe. If you have a thyroid condition, a hormone-sensitive condition (such as some breast cancers), or are pregnant or breastfeeding, ask your doctor how much soy is right for you.

If you are trying to lose weight, soy can be a useful part of your meal plan. Compared with many other protein foods, soy is lower in saturated fat, and it provides fiber.
Soy can replace higher-calorie foods without leaving your diet short of protein, and protein and fiber help you feel full for longer.
Like animal proteins, soy is considered a complete protein. For weight loss, what matters most is your overall diet and activity level, so eat soy as part of a balanced, varied diet.

Soy protein is a complete plant protein that can help men meet their protein needs and support muscle maintenance as part of a balanced diet. A common concern is that soy lowers testosterone; clinical studies have generally found that moderate soy intake does not significantly affect male hormone levels. Some population studies have also linked soy intake to a lower risk of prostate cancer, but the evidence is not conclusive, and soy should not be seen as a way to prevent or treat any disease.

Soy foods can be part of a varied diet for children, providing protein, fiber and minerals. Children who get used to the taste of soy early often keep enjoying it as adults. Fortified soy milk can be a practical way to add soy to a child’s diet; check the label, because calcium and vitamins A and D vary by brand. Soy milk is not a substitute for breast milk or infant formula, and soy is a common food allergen, so ask your pediatrician before giving soy to infants or to a child with food allergies.

Soy is an annual plant with a much-branched stem and oval, pointed, green leaves. Its fruit resembles a bean pod, and each pod holds three to five separate seeds. The color of soybeans varies by variety, and they may be yellow, white, black, gray, or speckled.
A soybean is about the size of a chickpea, slightly flattened and round. Black soybeans are mostly used in herbal medicine, while yellow soybeans are mainly used for oil extraction. Oil extraction yields soybean meal, which is turned into textured protein through a special process in textured soy protein plants.

Yes. For most healthy people, soy foods can be eaten every day in moderate amounts: one to two servings of whole soy foods a day is a reasonable amount for adults.
Keep in mind that soy by itself is not a miracle food. Like all foods, it should be eaten along with plenty of fresh fruits and vegetables, whole grains and other high-fiber foods.

For most healthy people, eating soy in moderate amounts is considered safe. Points to keep in mind:
• Allergy: soy is one of the major food allergens. Anyone with a soy allergy should avoid it.
• Minerals: soy contains phytate, which can reduce the absorption of iron and zinc. Eating soy with foods rich in vitamin C, or together with meat, helps your body absorb iron.
• Digestion: some people feel bloated after eating a lot of soy, so start with small portions.
• Hormones and thyroid: Soy contains isoflavones, plant compounds with weak estrogen-like effects. For most healthy people, moderate amounts of soy foods are considered safe. If you have a thyroid condition, a hormone-sensitive condition (such as some breast cancers), or are pregnant or breastfeeding, ask your doctor how much soy is right for you.

For most healthy adults, one to two servings of soy foods a day is a reasonable amount, and research suggests up to three servings a day is safe. One serving equals ½ cup of tofu, ½ cup of cooked soybeans or textured soy protein, or 1 cup of soy milk.
Ask your doctor about the right amount if you:
• have a thyroid condition or take thyroid medication
• have had kidney stones, especially oxalate stones (soy contains oxalate)
• have a hormone-sensitive condition, or are pregnant or breastfeeding
As with any food, variety and moderation are key.

Textured soy protein, also called textured vegetable protein (TVP), soy chunks or soy mince, is made from soybeans after their oil has been extracted. The defatted soy is milled into soy flour, which an extruder turns into a fibrous, meat-like texture using controlled pressure, heat and moisture. In Iran, textured soy protein is often simply called "soy protein" or "soy." Soyno textured soy protein comes in five grades, from powder (Soy Type 1) to large chunks (Soy Type 5).

In general, soy products can be divided into two major groups: fermented and non-fermented products.
The soybean is a legume and a tropical plant native to Southeast Asia. It contains no cholesterol and is low in saturated fatty acids (SFA). Soybeans are one of the few plant foods that provide all the essential amino acids. They are also a good source of fiber, iron, calcium, zinc, and B vitamins, as well as a source of lecithin, a phospholipid extracted from soybeans that is very important in the food industry—for example, it gives margarine its consistency. The dry weight of soybeans consists of 40 percent protein, 20 percent oil, 35 percent carbohydrates, and 5 percent ash. Soybeans are an affordable, high-quality source of protein, and soy can replace part of the animal protein in a diet, especially a vegetarian one.
Green soybeans, soy snacks such as soy nuts, sprouts, soy milk, textured soy protein, and tofu are among the non-fermented soy products; in Iranian markets, textured soy protein, soy nuts, soy milk, soy sauce, and soybean oil are common. Products such as soy sauce, tempeh, miso, natto, and fermented tofu, on the other hand, are considered fermented soy products.

Soyno textured soy protein comes in two groups (see all grades and household packs):
a) Industrial: 12, 15 and 20 kg bags
b) Household: 200 g, 400 g and 1000 g retail packs with natural flavor, and 180 g flavored soy

The world's leading soybean producers include:
• Brazil
• United States
• Argentina
• China
• India
Given the volume of this product needed in Iran and the small domestic harvest, which is grown mainly in the northern regions, Iran is one of the importers of this crop for various uses, especially oil extraction, with its protein used for human consumption and animal feed.