SOY SAUCE: This salty dark brown sauce, available in many varieties, combines the liquid of fer- mented soybeans with wheat. Tamari is made with soybeans alone. Protein: 1.5 to 3 g per ounce. 

SOY MILK: This creamy liquid from crushed whole soybeans is often sold in shelf-stable containers, either plain or sweetened and flavored. Protein: 1 g per ounce. 

SOY FLOUR: Made from ground roasted soybeans, it can be used as a substitute for white flour in recipes for baked goods like breads and muffins. Protein: 10 to 14 g per ounce. 

MISO: Often used in instant soups, miso is a combination of soybeans and a grain such as rice that is aged for one to three years. It can also bring rich flavor to glazes, dips and dressings. Protein: 3.5 g per ounce. 

TEMPEH: Chewy yet tender, it's a fermented mixture of whole soybeans and a grain such as millet or rice. Plain or flavored varieties can be added to soups, stews or chili. Protein: 5.5 g per ounce. 

ROASTED SOYBEAN POWDER: Created from roasted ground soybeans, it can be purchased at Asian markets and is used to prepare traditional Japanese confectionery. No protein counts available. 

TOFU: White and silky, it's made from curdled fresh soy milk and is sold in both firm and soft densities. Try It in stir-fries or dips. Protein: 2 to 4.5 g per ounce. 

--Kelly Alexander