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Food and Beverages > Fermented Foods > Soy Foods
Physiological Phenomena > Diet, Food, and Nutrition > Fermented Foods > Soy Foods
... > Food and Beverages > Food > Crops, Agricultural > Vegetables > Vegetable Products > Soy Foods
... > Physiological Phenomena > Diet, Food, and Nutrition > Food > Crops, Agricultural > Vegetables > Vegetable Products > Soy Foods
... > Eukaryota > Plants > Crops, Agricultural > Vegetables > Vegetable Products > Soy Foods
... > Eukaryota > Plants > Plants, Edible > Vegetables > Vegetable Products > Soy Foods

Preferred term

Soy Foods  

Type

  • Topical Descriptor

Broader concept

Narrower concepts

Entry terms

  • Cheese, Soy
  • Cheeses, Soy
  • Miso
  • Natto
  • Proteins, Texturized Soy
  • Protein, Texturized Soy
  • Sauce, Soy
  • Soy Cheese
  • Soy Cheeses
  • Soy Proteins, Texturized
  • Soy Protein, Texturized
  • Soy Sauce
  • Tempeh
  • Texturized Soy Protein
  • Texturized Soy Proteins
  • Tofu

Scope note

  • Foods made from GLYCINE MAX. Soy foods are high in DIETARY PROTEINS and PHYTOESTROGENS such as ISOFLAVONES.

History note

  • 2004

In other languages

URI

http://www.yso.fi/onto/mesh/D045730

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RDF/XML TURTLE JSON-LD Created 7/9/03, last modified 7/27/23