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Cooked soybeans can be enjoyed in soups, sauces and stews. Naturally gluten-free, they provide protein, beneficial isoflavones and vitamins. Soybeans are prized for their protein while delivering fiber and beneficial isoflavones - phytoestrogen compounds that may help protect against certain types of cancer. Soy is a complete protein, with all amino acids and is also a good source of Protein, Vitamin K, Riboflavin, Folate, Phosphorus and Potassium, Magnesium, Copper and Manganese.
Soy Beans in Cooking and Recipes
- Soy beans are a versatile ingredient that can be used in a variety of dishes, from soups to stir-fries.
- They can be cooked on their own or used to make tofu, tempeh, and soy milk.
- Soy beans can be roasted, boiled, or baked, and can be used as a meat substitute in vegetarian and vegan dishes.
- They can also be used in sweet dishes, such as desserts and baked goods.
- Adding soy beans to your diet can add flavor and nutrition to your meals.
Tips and Storage
Soybeans are most often transformed into other foods such as soy milk, miso, or tofu. Prepare as you would most beans, by soaking before cooking. To make two cups of soybeans for cooking, soak them first in about six cups of water for about eight hours. Soaking shortens the cooking time, improves the texture and appearance of the beans and removes some of the indigestible sugars.
Beans store well in an airtight container or our resealable bags in a dark, cool, dry place. Refrigerated or frozen storage isn't recommended for dried beans, which will last for a year or more properly stored in the pantry.