Recipe and Health Articles

The richest known source of plant protein containing 43 gms of protein per 100 gms of bean and polyunsaturated oil. It is the unbeatable bean low fat, high fibre, high protein source being rich in folate, iron, potassium and magnesium.

It is not common to find good protein sources in the vegetarian diet, but like a ray of hope comes soybean. It is now a widely used ingredient all over the world.

History
Nothing concrete can be pointed out as far as dates are concerned, but China can surely be credited with introducing this wonder along with many forms of Soya bean to the world.
Soya Bean has been used since time immemorial as an important source of protein in Chinese cuisine.

From the botanical perspective
Soya Bean is a type of legume from the leguminoseae family. It is a bean like kidney beans, cluster beans with ample amount of proteins. It is a hard bean and needs soaking before it can be used as food. The kernels need to be softened in the process.

ADVANTAGES
It provides both insoluble and soluble fibres. The phytochemicals - genistein and daidzein- are known to act like oestrogen in the body, they provide relief to menopausal women from hot flushes. Genistein has also been found to be effective against cancer.
They are extremely good sources of calcium. Tofu and soya milk are two great products obtained from Soya Bean. Soya milk is a boon and substitute for lactose intolerant people. People who cannot consume milk due to milk allergy can drink soya milk with ease.