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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]
Soy protein isolate (prepared with sodium or potassium): 80.66; Whey protein isolate: 79; Egg white, dried: 81.1; Spirulina alga, dried: 57.45 (more often quoted as 55 to 77) Baker's yeast: 38.33; Hemp husks 30
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
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.
Digestible Indispensable Amino Acid Score (DIAAS) is a protein quality method proposed in March 2013 by the Food and Agriculture Organization to replace the current protein ranking standard, the Protein Digestibility Corrected Amino Acid Score (PDCAAS).
Mature trifoliolate leaves, having three to four leaflets per leaf, are often between 6 and 15 cm (2 + 1 ⁄ 2 and 6 in) long and 2 and 7 cm (1 and 3 in) broad. Under ideal conditions, stem growth continues, producing new nodes every four days. Before flowering, roots can grow 2 cm (3 ⁄ 4 in) per day.
Abura-age – Deep-fried tofu slices; Cheonggukjang – Korean fermented soybeans; Doenjang – Fermented soybean paste [1]; Doubanjiang – Chinese spicy bean paste; Douchi – Fermented and salted black soybean