During the International Soy food conference, participants highlighted the nutritional benefits of soybean as a high-quality protein source and emphasized the need to incorporate soybean products into nutrition intervention programs. The recommendations put forth by the conference include:
Promote the general consumption of soy derivatives as human food: Recognizing the immense potential of soy derivatives, the conference advocated for the widespread consumption of these products as part of a healthy diet. With their rich nutritional profile, soy grits, flour, textured soy protein, and soy-based lentils (dal) offer an excellent source of essential nutrients for individuals of all age groups.
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Esta historia es de la edición July 2023 de Food & Health.
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