Soy—the versatile protein source that comes from the species of legumes known as soybeans—is becoming a popular alternative to meat and dairy products, and for good reason. Whether you are trying to eat healthier, eat more sustainably, or both, College of Agriculture, Health and Natural Resources Department of Nutritional Sciences researcher Yangchao Luo and his research group recently published an article in the Journal of Agriculture and Food Research exploring qualities that make soy a versatile and nutritious choice.
Click here for original story, For plant-based proteins, soy is a smart choice
Source: Phys.org