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The soybean, soy bean, or soya bean (Glycine max) [3] is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh.
Taiwanese soy sauce is known for its black bean variant, known as black bean soy sauce (黑豆蔭油), which producers claim to have stronger flavor and more nutrition. Most soy sauce makers in Taiwan make soy sauce from soybeans and wheat using machines, which is a technique introduced during Japanese rule.
Global soybean meal consumption for 2012–2013, from the United Soybean Board. Globally, about 2 percent of soybean meal is used for soy flour and other products for human consumption. [9] Soy flour is used to make some soy milks and textured vegetable protein products, and is marketed as full-fat, low-fat, defatted, and lecithinated types ...
Soybean pod. Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional ...
A fermented soy product indigenous to the Khasi and Jaiñtia tribes in Meghalaya, India. Tương: Vietnam: A name applied to a variety of condiments, Tương is a fermented bean paste made from soybean and commonly used in Vietnamese cuisine. It may range in consistency from a thick paste to a thin liquid. Yellow soybean paste: China
This is a list of soy-based foods. The soybean is a species of legume native to East Asia , widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agriculture Organization (FAO).
The best way to consume soy. Some forms of soy are more processed than others, such as soy protein isolate or textured vegetable protein—common in protein powders and vegan meat alternatives ...
In some parts of China, the term 豆浆 dòujiāng (lit. "bean broth") is used for the traditional watery beverage produced as an intermediate product in the production of tofu, while store-bought products designed to imitate the flavor and consistency of dairy milk (and may contain a mixture of dairy and soy), are more often known as 豆奶 dòunǎi ("bean milk").