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Soy Foods
MeSH Descriptor Data 2024
Details
Qualifiers
MeSH Tree Structures
Concepts
MeSH Heading
Soy Foods
Tree Number(s)
G07.203.200.775
G07.203.300.850.450.500
J02.350.775
J02.500.850.800.500
Unique ID
D045730
RDF Unique Identifier
http://id.nlm.nih.gov/mesh/D045730
Scope Note
Foods made from
GLYCINE MAX
. Soy foods are high in
DIETARY PROTEINS
and
PHYTOESTROGENS
such as
ISOFLAVONES
.
Entry Term(s)
Bean Curd, Soy
Miso
Natto
Soy Cheese
Soy Sauce
Tempeh
Texturized Soy Protein
Texturized Vegetable Protein
Tofu
Previous Indexing
Soybeans (1963-2003)
Public MeSH Note
2004
History Note
2004
Date Established
2004/01/01
Date of Entry
2003/07/09
Revision Date
2023/07/27
Allowable Qualifiers
adverse effects (AE)
analysis (AN)
classification (CL)
economics (EC)
history (HI)
microbiology (MI)
parasitology (PS)
poisoning (PO)
radiation effects (RE)
standards (ST)
statistics & numerical data (SN)
supply & distribution (SD)
toxicity (TO)
virology (VI)
Physiological Phenomena [G07]
Diet, Food, and Nutrition [G07.203]
Fermented Foods [G07.203.200]
Cultured Milk Products [G07.203.200.500]
Fermented Beverages [G07.203.200.563]
Silage [G07.203.200.750]
Soy Foods [G07.203.200.775]
Physiological Phenomena [G07]
Diet, Food, and Nutrition [G07.203]
Food [G07.203.300]
Vegetables [G07.203.300.850]
Vegetable Products [G07.203.300.850.450]
Soy Foods [G07.203.300.850.450.500]
Soy Milk [G07.203.300.850.450.500.500]
Soybean Proteins [G07.203.300.850.450.500.750]
Food and Beverages [J02]
Fermented Foods [J02.350]
Cultured Milk Products [J02.350.500]
Fermented Beverages [J02.350.594]
Silage [J02.350.750]
Soy Foods [J02.350.775]
Food and Beverages [J02]
Food [J02.500]
Vegetables [J02.500.850]
Vegetable Products [J02.500.850.800]
Soy Foods [J02.500.850.800.500]
Soy Milk [J02.500.850.800.500.500]
Soybean Proteins [J02.500.850.800.500.750]
Expand All
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Soy Foods
Preferred
Concept UI
M0449129
Scope Note
Foods made from
GLYCINE MAX
. Soy foods are high in
DIETARY PROTEINS
and
PHYTOESTROGENS
such as
ISOFLAVONES
.
Terms
Soy Foods
Preferred Term
Term UI
T540108
Date
05/07/2003
LexicalTag
NON
ThesaurusID
NLM (2004)
Tofu
Narrower
Concept UI
M0449130
Terms
Tofu
Preferred Term
Term UI
T540109
Date
05/07/2003
LexicalTag
NON
ThesaurusID
NLM (2004)
Bean Curd, Soy
Term UI
T542017
Date
05/30/2003
LexicalTag
NON
ThesaurusID
NLM (2004)
Tempeh
Narrower
Concept UI
M0449131
Terms
Tempeh
Preferred Term
Term UI
T540110
Date
05/07/2003
LexicalTag
NON
ThesaurusID
NLM (2004)
Soy Sauce
Narrower
Concept UI
M0449132
Terms
Soy Sauce
Preferred Term
Term UI
T540111
Date
05/07/2003
LexicalTag
NON
ThesaurusID
NLM (2004)
Miso
Narrower
Concept UI
M0449133
Terms
Miso
Preferred Term
Term UI
T540112
Date
05/07/2003
LexicalTag
NON
ThesaurusID
NLM (2004)
Soy Cheese
Narrower
Concept UI
M0449140
Terms
Soy Cheese
Preferred Term
Term UI
T540131
Date
05/07/2003
LexicalTag
NON
ThesaurusID
NLM (2004)
Natto
Narrower
Concept UI
M0449141
Scope Note
SOYBEANS
fermented with
NATTO BACTERIA
.
Terms
Natto
Preferred Term
Term UI
T540132
Date
05/07/2003
LexicalTag
NON
ThesaurusID
NLM (2004)
Texturized Soy Protein
Narrower
Concept UI
M0449279
Terms
Texturized Soy Protein
Preferred Term
Term UI
T540474
Date
05/12/2003
LexicalTag
NON
ThesaurusID
NLM (2004)
Texturized Vegetable Protein
Term UI
T542016
Date
05/30/2003
LexicalTag
NON
ThesaurusID
NLM (2004)
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