Description
What Is Soya Beans?
Soybeans belong to the legume family and are native to East Asia (China). They have been an important protein source in the Orient for over five thousand years. You may be surprised to find out that Soybeans have only been introduced to the Western world since the 20th century!
Why Should I Get Soya Beans ?
Soybeans grow on a variety of soils and a wide range of climates, ranging form tropical Brazil to the snowy island Hokkaido in the north of Japan. As soybeans mature in the pod, they ripen into hard, dry beans. Although most soybeans are yellow, there are also some varieties which are black, brown or green coloured.
Soybeans are used in so many dishes and variations, here are some:
Miso - a fermented soya bean paste that is used as a flavouring, popular in Asian cuisine.
Tempeh - an Indonesian speciality typically made by cooking and dehulling soya beans and forming a textured, solid cake.
Tofu - also known as bean curd, is made from soya milk by coagulating the soya proteins. The whey is discarded, and the curds are processed.
However, that list is just the foodstuffs, there's still Soy Sauce, Soya Flour, Textured Vegetable Protein, Soya Milk and more!
Use Soya Beans to create tofu, veggie burgers, noodles, delicious dips, & condiments. To Cook: 1. Soak for 8-10 hours or overnight. 2. Put soaked beans into a pan, cover, and bring to a boil. 3. Simmer for 3-4 hours or until tender, add more liquid during cooking if necessary. 4. Cool and serve.
Suitable for Vegan & Vegetarians Diets
What's In My Soya Beans ?
Ingredients: Dried Soya Beans
Product Packed On Premises that handle Nuts, Seed, Soya, Sesame & Gluten
Store in a cool dry place, away from direct sunlight, heat and damp
Country of Origin: CANADA
| Typical Values | Per 100g |
| Energy (kcals) | 1585 Kcal |
| Energy (kj) | 380 Kj |
| Protein | 32 g |
| Fat | 18 g |
| - Of Which Saturates | 0.7 g |
| Carbohydrates | 15 g |
| - Of Which Sugars | 0 g |
| Sodium | 0.02 mg |
| Fibre | 15 g |
Specification
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