50+ Lifestyles

Grown in the USA

By Nancy Dew, MS, RD, LD, LMNT
Hy-Vee Registered Dietician
(563) 264-2420
ndew@hy-vee.com

Go into your kitchen. Now open your cupboard. What kind of oil do you see? Do you know if it’s made in the USA? If a bottle of vegetable oil pops out at you, you can bet it probably is.

Most vegetable oil is 100 percent soybean oil. Just check the label to be sure. Ok, so why is that important? Well, most soybeans are grown in the USA. In fact, the United States often ranks first in global soybean production. Land and climate in the U.S. are ideal for growing soybeans. This crop is grown in 31 states, but nearly every state could support it. And those soybean farmers? Well, 97 percent of U.S. farms are family farms. You support these farmers when you purchase and use vegetable oil.

What about sustainability? Soybeans are inherently sustainable. This equals environmental and agronomic benefits. For instance, most soybean crops are linked to reduced soil erosion, carbon dioxide emissions and herbicide run-off. Since most soybeans are grown in the U.S., there is a shorter supply chain for food companies using soybean oil. This means reduced transportation costs and a lower carbon footprint.

So, the next time you’re looking for a sustainably sourced, U.S.-grown food product, throw a bottle of vegetable oil in your cart. You’ll most likely be supporting local farmers.

Enjoy U.S.-grown soybean oil with these all-American
summer ideas:
•  Make a relaxing weekend breakfast by substituting soybean oil for the fat in your favorite pancake recipe. Top with a dollop of whipped cream and fresh blueberries and strawberries for a plate full of red, white and blue.
•  Fire up the grill and use soybean oil in the marinade for your steak or chicken.
•  Chop a variety of summer vegetables such as zucchini, yellow squash, tomatoes and red onions. Drizzle with soybean oil and balsamic vinegar for a flavorful and healthy side.
•  Prepare a mixed berry pie for your summer get-together. Use soybean oil instead of shortening for the pie crust.

Caprese Salad with Soybean Walnut Pesto Vinaigrette
Serves 2.
All you need:
2 tbsp walnut soybean pesto
(see recipe below)
2 tbsp Hy-Vee 100% vegetable oil
2 tbsp red wine vinegar
4 medium vine-ripened tomatoes
8 oz reduced-fat mozzarella cheese
Fresh basil leaves, optional
Salt and ground black pepper, optional
All you do:
1. Combine walnut soybean pesto, vegetable oil and vinegar in small bowl.
2. Slice tomatoes and cheese into 1/4-inch-thick slices. Layer tomatoes and cheese on serving plate.
3. Drizzle with pesto vinaigrette. Sprinkle with fresh basil leaves, salt and pepper, if desired.

Walnut Soybean Pesto
Makes 1 1/4 cups.
All you need:
2 cups packed fresh basil leaves
1 cup toasted chopped walnuts
2/3 cup grated Parmesan cheese
6 tbsp Hy-Vee 100% vegetable oil
2 tbsp lemon juice
3 cloves garlic, chopped
All you do:
1. Pulse basil, walnuts, cheese, vegetable oil, lemon juice and
garlic in food processor until blended.
2. Place in small bowl. Cover and refrigerate.
Nutrition Facts per serving: 180 calories, 12g fat, 4g saturated fat, 0g trans fat, 15mg cholesterol, 290mg sodium, 6g carbohydrate, 1g fiber, 12g protein.
Source: www.soyconnection.com

The information is not intended as medical advice. Please consult a medical professional for individual advice.

Nancy Dew is a registered dietician at Hy-Vee. She can be reached at (563) 264-2420 or at ndew@hy-vee.com.