Fermented Soy Products
Soy ingredients processed through fermentation
Legumes
Protein Crops
Research: Limited
Scientific Name
Fermented Glycine max products
Classifications
Processing:
microbial_fermentation
Source:
soybean
Type:
fermented_ingredient
Benefits
- Rich source of complete plant protein
- Contains beneficial isoflavones
- Lecithin supports cellular health
- May support cardiovascular health
- Traditional use in Asian cuisines and medicine
- Versatile ingredient for various supplement applications
Specific Properties
- Enhanced digestibility through fermentation
- May have increased bioavailability of nutrients
- Traditional Asian fermentation methods
- Different compound profile than unfermented soy
- May have reduced antinutrient content
Safety Notes
Generally safe for most people. May cause allergic reactions in soy-sensitive individuals. Contains phytoestrogens that may interact with hormone-sensitive conditions. Choose non-GMO sources if preferred.
Related Products
No related products
About Soy
A versatile legume that provides multiple supplement ingredients including protein, lecithin, and isoflavones with various health applications
Back to SoyForms of Fermented Soy Products
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Natto Extract
Extract from fermented soybeans (natto)