There are lots of soy products and these are listed in this product category. Edamame - These soybeans are harvested when the beans are still green and sweet tasting. Meat Alternatives - Meat alternatives, containing soy protein or tofu, are used to imitate meat, such as burgers, sausages, bacon and hot dogs. Miso. Miso is a rich, salty soy paste used in Japanese cooking. And Soymilk is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates.
Unfermented foods include – tofu, soymilk, edamame, soy nuts and sprouts, while fermented soy products include – miso, tempeh, natto and soy sauce. Some soy products are sources of calcium and iron – such as tofu or tempeh (made with a calcium coagulant) and calcium-fortified soy drinks.
Tofu, also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm. Beyond these broad textural categories, there are many varieties of tofu.
Soy milk also known as soya milk or soymilk, is a plant-based drink produced by soaking and grinding soybeans, boiling the mixture, and filtering out remaining particulates. It is a stable emulsion of oil, water, and protein. Its original form is an intermediate product of the manufacture of tofu.
Edamame is a preparation of immature soybeans in the pod, found in cuisines with origins in East Asia. The pods are boiled or steamed and may be served with salt or other condiments. In Japan, they are usually blanched in 4% salt water and not served with salt.
Soy nuts are a crunchy snack made from mature soybeans that have been soaked in water, drained, and baked or roasted. They taste similar to other soy products but have a nuttier texture and can even be ground into nut butter.
Since soy nuts are rich in fiber, plant protein, isoflavones, and several other nutrients, they may promote weight loss and boost heart and bone health, among other benefits.
Soya Bean sprouts are an excellent source of antioxidants, which protect against cell damage and may reduce the risk cancer and heart disease. Specific vitamins and minerals in bean sprouts include: Vitamin C. Calcium.
Miso is a traditional Japanese seasoning. It is produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed, or other ingredients
Tempeh or tempe is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter.
Nattō, spelled as natto in standard English language use, is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food with rice. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion.
Soy sauce is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is considered to contain a strong umami taste
Aside from their isoflavone content, soy foods are rich in nutrients including B vitamins, fibre, potassium, magnesium, and high-quality protein.
Some of the most common products produced with soybeans are tofu, soy milk, soy sauce, tempeh, TVP (textured vegetable protein), and soy flour. Approximately 85 percent of soybeans grown around the world are used to make vegetable oils that are either sold to consumers or used commercially.
Soy can cause some mild stomach and intestinal side effects such as constipation, bloating, and nausea. It can also cause allergic reactions involving rash, itching, and breathing problems in some people.
Five amazing uses for soybeans