Heart Health
Legume of the month: Soybeans
Soybeans are also high in polyunsaturated fats, making soybean oil (which is extracted from dried soybeans) a healthy choice. Beige-colored dried soybeans are also used to make soy milk, a popular nondairy milk, and tofu, a mild white curd that's very adaptable. Tofu absorbs flavors and can be prepared in different ways to change its texture, from soft (in sauces and salad dressings) to crispy (baked or stir-fried).
To continue reading this article, you must log in.
Subscribe to Harvard Health Online for immediate access to health news and information from Harvard Medical School.
- Research health conditions
- Check your symptoms
- Prepare for a doctor's visit or test
- Find the best treatments and procedures for you
- Explore options for better nutrition and exercise
I'd like to receive access to Harvard Health Online for only $4.99 a month.
Sign Me UpAlready a member? Login ».
Disclaimer:
As a service to our readers, Harvard Health Publishing provides access to our library of archived content. Please note the date of last review or update on all articles.
No content on this site, regardless of date, should ever be used as a substitute for direct medical advice from your doctor or other qualified clinician.
