Soy cream

Soy cream is a thickened soy drink. It carries less nickel than the bean but more than a splash suggests, because cream goes into a sauce for a whole dish rather than into one cup.

Soy cream is low although the soybean is one of the highest-GOS foods there is, because it has been a diluted drink, thickened with oil. Soy is the clearest illustration on this axis that processing decides the level rather than the plant: the same bean gives natto at the top and this at the bottom.

Soy cream is unfermented soy drink thickened with oil - no culture, no clock. It is the soy product at the opposite end of the histamine range from natto and fermented tofu.

Soy cream is made from the same isolate or strained base as the culinary soy milks, with fat added for texture. Fat carries no chains at all, so the added ingredient dilutes rather than contributes.

Soy cream is low in sucrose because the soybean carries little sucrose and the cream is mostly water and oil. As with every made product on this axis, the recipe decides rather than the ingredient - an unsweetened version and a sweetened one are different foods here.

Soy cream comes from the soybean, which carries oxalate like any pulse - but the processing matters more than the bean. Soy cream is strained and then diluted: the okara stays in the filter and what reaches the carton is mostly water and oil. Oxalate is water-soluble, so what is boiled and drained differs from what is steamed or eaten whole.