We export high quality soya beans that meat all industrial standards. If you need quality Soya Beans at any quantity, just get in touch with us. Below are the benefits of soya beans:
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 good source of protein.
100g (cooked) serving of soya beans contains*:
||0.9g sat fat
*figures relate to dried soy beans, boiled in unsalted water, from McCance & Widdowson’s, ‘The Composition of Foods’, Seventh edition.
The high fibre content makes soya beans and other soya containing foods valuable in cases of constipation, high cholesterol and type -2 diabetes.
Soya contains phytoestrogens, chemicals found in plant foods. There are different types of phytoestrogens but the ones found in soya bean products are called isoflavones. Soya isoflavones (daidzein and genistein) have attracted a great deal of research and some studies suggest that certain women with a soya-rich diet may have a lower risk of breast cancer. However, it is not clear whether genetic makeup (which influences the way in which the body metabolises food) and environmental factors interact with the soya and therefore produce different effects in people.
Phytoestrogens have been found to help block the effects of excess oestrogen in the body, evening out any imbalance in the ratio between oestrogen and progesterone. They appear to work by locking into the oestrogen-receptor sites on cells and in doing so they block out the stronger natural oestrogens. They can therefore be helpful in improving symptoms of oestrogen dominance such as PMS and endometriosis.
Due to the phytoestrogen content of soya, many women decide to include it in their diet as they enter the menopause. During the menopause, the body’s natural production of oestrogen stops and symptoms may ensue. As phytoestrogens act as a weak oestrogen, they may help relieve symptoms by boosting levels slightly.
Soya is regarded as equal to animal foods in protein quality yet it is thought that plant proteins are processed differently to animal proteins. For example, experimental studies have shown that soya protein isolates tend to lower cholesterol levels, in those people with typically high levels, while protein from animal sources may raise cholesterol levels.
Soya beans also contain compounds called phytosterols. These plant compounds are structurally similar to cholesterol and steroid hormones. They function to inhibit the absorption of cholesterol by blocking absorption sites. The cholesterol lowering effects of phytosterols are well documented.
Genetics and environmental factors play a huge part in how our bodies react to certain foods, so as yet we can’t say whether a diet rich in phytoestrogenic foods is beneficial or not. If you are a vegetarian or vegan, soya-based foods can be an invaluable part of your diet.
Soya beans and soy beans are exactly the same and the names are used interchangeably according to fashion, preference or habit. The many subsequent products, such as soya/soy sauce, are also exactly the same, whichever spelling is used.
Shoyu is the Japanese word for the same vegetable and its products – shoyu sauce is soya/ soy sauce.
The vital claim of the soya bean is that it is the only vegetable product that has all the protein content of meat, eggs or milk products and thus it’s essential to the diet of vegetarians and vegans. The beans themselves are bland and generally unappealing as they never quite develop the rich, meaty textures that other beans do with long cooking. Thus mature soya beans are used to make tofu, which is a soft or firm curd made from the milky liquid obtained by boiling and pressing soya beans and which retain the full protein content.
Young, green soya beans are much more appealing to eat and marketed widely as edamame.
Widely available dried.
Edamame are increasingly available fresh and frozen, and Asian food shops might sell them podded and frozen, which are much simpler to cook and use.
Choose the best
Check dried ones for broken pieces or any signs of infestation, indicating they are very old and tough.
Fresh, whole edamame should be a bright, appealing green with unwrinkled and unspotted skin. Frozen ones should not appear to have frost inside the pack as this indicates they have defrosted at some stage and might have deteriorated before being refrozen.
Dried soya beans should be stored somewhere cool and dark. An airtight container is recommended. Treat fresh or frozen edamame as you would any other green vegetable.
Mature/dried soya beans are rarely used in cooking; they take many hours to cook and the hulls are indigestible to most people, causing digestive distress and pain if eaten in any quantity. They must be soaked overnight and then simmered until the insides are tender – the skins will rarely be so. Removing the hulls and then roasting the cooked beans will give a very nutritious snack that might be flavoured with all manner of spices, soy sauce, tomato purée etc. but the long, laborious processes involved might be thought an unproductive use of time.
Edamame in the pods are boiled, steamed or microwaved; usually served and eaten as a snack, they’re offered in small quantities and the young beans popped from the pods in the mouth. Most people find eating the pods themselves rather unpleasant.
The small green podded beans make an unusual vegetable and are a good way to add full protein to a meal for those who are not fond of tofu or other soya bean products. They make a very good Oriental alternative to green peas in rice salads, hot or cold pilaffs, noodle or pasta dishes.