Curd, soya bean

Soya beans are a moderate source of vitamin Kj (19 micrograms per 100 g), and soya oil and products derived from it ate an important dietary source of vitamin K (see Table 12.3 , (p.407)). However, the soy milk brand taken in the case report did not contain vitamin K, and another reference source lists soya milk as containing just 7.5 micrograms vitamin K per 250 niL, which would not be expected to cause an interaction. Why this product decreased the effect of warfarin is therefore open to speculation. The vitamin K content of textured soya protein is unknown. Note that soy sauce made from soy and wheat is reported to contain no vitamin K, and soft tofu made from the curds by coagulating soy milk contains only low levels (2 micrograms per 100 g). ... 

Isoflavones (2) have usually been found as small amount phytochemicals from the legumes, grains and vegetables, and their processed foods such as traditional tofu and Indonesian tempeh which is a traditional soy product originally from Indonesia [Indonesian tempeh is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form of similar to a very firm vegetarian burger patty], miso, natto, soya milk, bean curds and bean sprouts. 

Considerable research was undertaken into methods of improving the quality of the protein curd. Denatured soya bean protein tends to aggregate rather than crystallise so many of the modifications were intended to overcome this adhesive-like behaviour which gave rise to a variety of technical problems. US Patent 2,112,210 describes a process in which the protein was solubilised in sodium hydroxide, treated with carbon disulphide and oxidised with air. It was hoped that this method would result in a fibre with better spinning viscosity, stability and tensile strength. 

A Japanese food made from fermented soya bean curd. 

Food sources of phylloquinone for man (Table 1) include green leafy vegetables as the major quantitative source however, its availability for absorption from these foods is thought to be relatively poor. Certain plant-derived oils, notably soya and canola oils, are also rich in the vitamin, which is probably much more readily available from such sources than it is from leaves. Menaquinones are typically obtained from foods, such as cheeses or Japanese natto (fermented bean curd), in which bacterial fermentation has occurred. Smaller amounts of... 

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