Know about Soybean

The King of Protein...

Soybeans originate from China. Soybean plants were domesticated between 17th and 11th century BC in the eastern half of China where they were cultivated into a food crop. Soybean has been one of the five main plant foods of China along with rice, wheat, barley and millet. Later on soybeans were introduced into several countries such as Japan, Indonesia, the Philippines, Vietnam, Thailand, Malaysia, Burma, Nepal and India. The spread of the soybean was due to the establishment of sea and land trade routes.
Although soybeans are native to Southeast Asia, 55 percent of production is in the United States. Other leading producers of soybeans are Argentina, Brazil, China and India. Much of the US production is either fed to animals or exported, though US consumption of soy by people has been increasing.
Soybeans contain highest protein among all other vegetables exiting in this universe. The protein percentage of soybean is 40. Many derivatives can be obtained from the soybean such as; Soy Milk, Soy Yogurt, Tofu, Soybean Oil, Shoyu, Soy Protein and many other. All the products of soybeans are very much used all over. All products are rich in protein.
Soy Milk
We are not so well known about soy milk which is obtained by soaking soybeans and crushing them with water. Soy milk can be made in home with basic kitchen tools or with soy milk machine. Commonly soy milk is found in packets which are flavored and fortified with extra calcium or vitamins. The most popular flavors are vanilla and chocolate.
Soy Yogurt
The production of soy yogurt is similar to the production of yogurt from cow milk. Soy yogurt is made by fermenting soymilk with friendly bacteria, mainly Lactobacillus Bulgaricus and Streptococcus Thermophilus.
It is difficult to find soy yogurt in the market, you can always make soy yogurt at home. You can use store-bought yogurt to start with. In some countries, soy yogurt is tagged as "cultured soy milk" because the term "yogurt" is reserved for dairy yogurt.
Tofu
Tofu, also known as Soya curd is a soft cheese, moreover like cottage cheese made by curdling Soya milk with a coagulant, is very well-known for its extraordinary nutritional benefits, as well as its versatility. Tofu is slightly mild tasting product that easily absorbs the flavors of the other ingredients. Fresh Tofu is usually packaged in water and should be refrigerated and kept in water until used. If the water is drained and changed daily, the Tofu should last for one week. Tofu can be frozen for up to three months. Freezing will change its consistency however; it will make the Tofu a little chewier.
Shoyu
We all are familiar with the term Soy sauce but not with Shoyu, nothing to worry about because Shoyu is a Soy sauce which is a dark brown liquid made from Soy beans that have undergone a fermentation process. Most of the commercial Shoyu available are made by a chemical process in which cereals and soybeans are mixed with acids.
There are different types of soy sauces depending on the ingredients used to produce such as;
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