Wheat & Soy

Wheat and soy are two distinct agricultural commodities. Wheat is a grain, the seed of a grass species, and a staple food worldwide. Soybeans are legumes, grown for their edible beans, which are a major source of protein and oil.

Wheat is a primary ingredient in bread, pasta, cereals, and baked goods. Soy is used to make tofu, soy milk, soy sauce, tempeh, and is also processed for its oil and protein, which are incorporated into many processed foods as emulsifiers, thickeners, or flavor enhancers.

Both wheat and soy are common food ingredients and are generally recognized as safe by the FDA. Soy is a source of protein and isoflavones, which have been studied for various health effects, though research is ongoing. Wheat is a source of carbohydrates and fiber. Some individuals may have sensitivities or allergies to wheat (gluten) or soy.