Soybeans belong to the legume family. The beans are the seeds of the leguminous soybean plant. They can be grown on a variety of soils and in a wide range of climates. Soybeans versa tiles as they can be used a whole beans, soy sprouts, or processes as a variety of food items such as soy milk, tofu, and tempeh textured vegetable protein, miso, soy sauce, soy oil and margarine, and soy dairy alternative. They are also used for making candles and bio diesels also.

Soy is an excellent source of protein, is low in saturated fats and is cholesterol free. It is also rich in vitamins, especially Vitamin B complex, minerals such as magnesium, calcium, iron, potassium and copper and also fibers. In recent times, it has been highly recommended because of its ability to the lower levels of Low Density Lipoprotein (LDL), bad cholesterol. The food and Drug Administration (FDA) has confirmed that foods containing soy protein is likely to reduce the risk of coronary heart diseases.

An easy way to keep soy is soymilk now available with added flavor. Soy milk does not contain lactose (milk sugar) and can be drunk by those who are allergic to normal milk. To get soy milk, soybeans are soaked in water, ground and then strained. If you do not mind the trouble you can also make it at home.

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