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Protein (N X 6.25)
50-52%
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Moisture
06-08%Max
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Fat
1.20% Max
On the plus side, TVP is an inexpensive and relatively concentrated source of complete, plant-based protein. It's made from the part of the soybean that's left over when the beans are processed into soybean oil. When rehydrated, TVP has a texture which makes it very popular as a vegetarian meat substitute. Food manufacturers use textured soy protein to produce veggie bacon, chicken nuggets, soy-burgers, and so on. You can also useTVP in chili or to make a vegetarian Bolognese sauce for your spaghetti.
