they are a rich source of protein. Among the vegetable proteins they contribute a maximum level of 50% protein. As they are free from cholesterol they are also commonly used as meat substitutes.

it is used in cooking especially as a protein rich substitute for meat. The beans can be processed in a variety of ways. Common forms of soy (or soya) include soy meal, soy flour, soy milk, tofu, textured vegetable protein (tvp, which is made into a wide variety of vegetarian foods, some of them intended to imitate meat), tempeh, soy lecithin and soybean oil. Soybeans are also the primary ingredient involved in the production of soy sauce (or shoyu).

they are a rich source of protein. Among the vegetable proteins they contribute a maximum level of 50% protein. As they are free from cholesterol they are also commonly used as meat substitutes.

it is used in cooking especially as a protein rich substitute for meat. The beans can be processed in a variety of ways. Common forms of soy (or soya) include soy meal, soy flour, soy milk, tofu, textured vegetable protein (tvp, which is made into a wide variety of vegetarian foods, some of them intended to imitate meat), tempeh, soy lecithin and soybean oil. Soybeans are also the primary ingredient involved in the production of soy sauce (or shoyu).