INGREDIENTS

INSTRUCTIONS

When it comes to a versatile food, it is hard to beat the soybean.
Soybeans not only offer great health benefits, but they are easy to
add to your diet and they taste good. You are probably already eating
more soy-based foods than you realize. When you read the label on  some
of your favorite prepared foods you may notice that some type of  soy
product is listed on the label - like lecithin, textured soy  protein,
soy protein concentrates and many more. Over 75 percent of  vegetable
oils and fats on the market today are soybean oil. Soybeans  are
popular in food manufacturing because of their versatility.  The
soyfood descriptions listed here represent the most common  soyfoods on
the market today. Some of these foods may be familiar,  and others may
be new. All of them are worth trying.  Most items may be purchased
through natural, health or Asian food  stores. Some, like tofu and
soybean oil, can be found in  supermarkets. If you have questions about
these soyfoods don't  hesitate to call one of our information
resources.  Edamame (Sweet Beans) Food Use Soybeans (Whole Soybeans)
Isolated Soy  Proteins | Lecithins Meat Analogs (Meat Alternatives)
Miso Natto  Nondairy (Soy) Frozen Desserts Okara Organically Grown
Soybeans Soy  Cheese & Soy Yogurt Soy Flour & Grits Soy Meal & Flakes
Soymilk  Soynuts Soyoil Soy Protein Concentrates Soy Sauces (Tamari,
Shoyu,  Teriyaki) Tempeh Textured Soy Proteins Tofu & Tofu Products
Edamame (Sweet Beans) Edamame, also known as "Sweet Beans," comes from
large soybeans harvested when the beans are still green. These sweet
tasting beans can be served as a snack or a main vegetable dish. They
are high in protein and fiber, and contain no cholesterol. Edamame
often is found in Asian and natural food stores.  Food Use Soybeans
(Whole Soybeans) As soybeans mature in the pod they  ripen into a hard,
dry bean. Most soybeans are yellow. However, there  are brown and black
varieties. The eight essential amino acids found  in soybeans are
necessary for human nutrition. Whole soybeans (an  excellent source of
protein and dietary fiber) can be cooked (similar  to cooking other dry
beans) and used in sauces, stews and soups.  Whole soybeans that have
been soaked can be roasted for snacks. Whole  soybeans can be purchased
in natural food stores and some  supermarkets.  Organically Grown
Soybeans These are similar to Food Use Soybeans,  except they are
produced without the use of agricultural chemicals.  Isolated Soy
Proteins When soybeans are processed, the hulls and oil  are removed,
leaving "defatted flakes." Soy flakes are used for  defatted soy flour,
soy concentrates and soy isolates. When protein  is removed from
defatted flakes the result is soy protein isolates,  the most highly
refined soy protein. Containing 92 percent protein,  soy protein
isolates possess the greatest amount of protein of all  soy products.
They are a highly digestible source of amino acids  (building blocks of
protein necessary for human growth and  maintenance).  Lecithins
Extracted from soybean oil, lecithin is used in food  manufacturing as
an emulsifier in products high in fats and oils.  They also promote
stabilization, antioxidation, crystallization and  spattering control.
Powdered lecithins can be found in natural and  health food stores.
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soyfoods.zip

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