Originally posted on https://jimmyjoy.com/blogs/jimmy-joy/why-have-we-added-soy-to-our-products.
In the Asian population, soy is present in many traditional dishes and cooked in various ways, such as heated, blended or even, fermented. Nowadays, soy has also made its way into the Western diet . Indeed, soy has quite some features that make it the perfect fit for Jimmy Joy Plenny.
Soy has a low carbohydrate content but high protein content. It is a good protein source because it has a far lower ecological footprint than animal protein, it has a complete amino acid profile and a Protein Digestibility Corrected Amino Acid Score (PDCAAS) of 1.00 .
A bunch of years ago, our beloved World Health Organization (WHO) and Food and Agriculture Organization (FAO) felt the need to assess the quality of all the different proteins you could end up eating, therefore, they established the so-called PDCAAS.
As you read on our blog about macronutrients, proteins are made of many amino acids and the PDCAAS evaluates the quality of that protein by comparing its amino acid composition to what our body can use. The highest PDCAAS value that any protein can achieve is 1.0 which is the case for whey protein, casein and our favorite plant-based protein: soy!