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Textured soy chunks. Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks, is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to some meats.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
45 calories 1 gram protein 0 grams fat 11 grams carbohydrates ... At the end of the day, both raw and cooked onions are a nutritious addition to your food. So choose an onion type based on preference.
Soy protein is a protein that is isolated from soybean. It is made from soybean meal that has been dehulled and defatted. Dehulled and defatted soybeans are processed into three kinds of high protein commercial products: soy flour, concentrates, and isolates. Soy protein isolate has been used since 1959 in foods for its functional properties.
Beef, cooked - 16.9 to 40.6 high scores: braised eye-of-round steak 40.62; broiled t-bone steak (porterhouse) 32.11 average scores: baked lean (ground beef) 24.47
Soy curls are a soy-based meat alternative [4] [5] made by boiling and dehydrating soybeans, with a texture similar to that of chicken. [6] Soy curls are prepared by boiling, baking or frying. History
1. Bring a large saucepan of salted water to a boil. Add the carrots and cook until tender, about 8 minutes. Drain. 2. In a large skillet, melt the butter. Stir in the carrots and soy sauce and cook over high heat until the carrots are browned in spots, 2 minutes. Stir in the honey and cook until the carrots are glazed, 2 minutes longer.
Per 100 g, soybean oil has 16 g of saturated fat, 23 g of monounsaturated fat, and 58 g of polyunsaturated fat. [ 6 ] [ 7 ] The major unsaturated fatty acids in soybean oil triglycerides are the polyunsaturates alpha-linolenic acid (C-18:3), 7-10%, and linoleic acid (C-18:2), 51%; and the monounsaturate oleic acid (C-18:1), 23%. [ 8 ]