6. Soy Goodness
The key benefits of soya are its high protein content, vitamins, minerals and insoluble fibre. The soya bean has been transformed into a number of popular soya based foods including:
Miso – a fermented soya bean paste that is used as a flavouring, popular in Asian cuisine. It is a good source of many minerals.
Tempeh – is an Indonesian specialty typically made by cooking and dehulling soya beans and forming a textured, solid ‘cake’. It is a very good source of protein, B vitamins and minerals.
Tofu – also known as bean curd is made from soya milk by coagulating the soya proteins with calcium or magnesium salts. The whey is discarded and the curds are processed. It is an excellent source of iron and calcium and a very good source of protein.