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Together, protein and soybean oil content account for 56% of dry soybeans by weight (36% protein and 20% fat. The remainder consists of 30% carbohydrates, 9% water and 5% ash. [14] Soybeans comprise approximately 8% seed coat or hull, 90% cotyledons and 2% hypocotyl axis or germ. [15] [page needed]
Soybean – Legume grown for its edible bean; Soybean oil – Oil obtained from seeds of soya plant; Soybean sprout – Culinary vegetable; Soy milk – Beverage made from soybeans; Soy molasses – Viscous syrup with a typical bittersweet flavor; Soy nut – Soaked, drained and baked soybeans; Soy protein – A protein that is isolated from ...
¼ cup dry-roasted unsalted almonds. P.M. Snack (95 calories) 1 medium apple. Dinner (459 calories) ... Nuts and seeds. Beans. Lentils. Dairy (such as yogurt, milk, kefir, cottage cheese, cheese)
Soybean meal. Soybean meal is used in food and animal feeds, principally as a protein supplement, but also as a source of metabolizable energy. Typically 1 bushel (i.e. 60 lbs. or 27.2 kg) of soybeans yields 48 lbs. (21.8 kg) of soybean meal. [1] Soybean meal is produced as a co-product of soybean oil extraction. [2]
¼ cup unsalted dry-roasted shelled pistachios 1 medium peach Daily Totals: 1,794 calories, 77g fat, 114g protein, 170g carbohydrate, 39g fiber, 1,575mg sodium
Tofu in the Philippines is widely eaten as the breakfast snack tahô (soft tofu, from Philippine Hokkien 豆腐 "tāu-hū"), or as tokwa (dry, firm tofu that is usually fried, from Philippine Hokkien 豆干 "tāu-goa n "), which is a staple alternative to meat in main meals and in numerous regional dishes.
Fermented soybeans in fresh or dried forms, indigenous to the Shan people of Myanmar and Thailand Tianmianjiang (Sweet bean sauce) China: A thick, dark brown- or black-colored Chinese sauce made from wheat flour, sugar, salt, mantou, and fermented yellow soybeans (the lees left over from the fermentation of soybeans to make soy sauce). There ...
Douchi is made by fermenting and salting black soybeans. The black type soybean is most commonly used and the process turns the beans soft, and mostly semi-dry (if the beans are allowed to dry). Regular soybeans (white soybeans) are also used, but this does not produce "salted black beans"; instead, these beans become brown.
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