| Moisture | 8.1% | Protein | 43.2% |
|---|---|---|---|
| Fat | 19.5% | Minerals | 4.6% |
| Fibre | 3.7% | Carbohydrates | 20.9% |
| Calcium | 240 mg | Phosphorus | 690 mg |
| Iron | 11.5 mg |
The name soya has its origin in the chinese word shu and sou, It is tha native of the Far East. It has been an important food crop in China. It is now very popular crop of the world over and is widely cultivated in the United States, Europe, South Africa, Egypt, Russia, Austrailia and other countries. It is extended in countries like Brazil, Mexico, Rumania, Paraguay and Argentina and now India too has joined the 'Soyabean race' in its expansion programme.
Soyabean is valued for its high protein content, it is rich in alkaline-bearing salts and hence regarded as a corrective diet. Soyabean, especially in the form of milk, is highly beneficial in the treatment of several ailments, this milk is prepared by soaking the beans in water for about 12 hours.
Soyabean is a source of lecithin, which is great natural emulsifier, it is rich in substances which are important for the proper functioning of all living cells in the body.It is also an important component araound brain and nerve cells.
Soyabeans are used in other forms such as flour, green beans, sprouts and oil.Soya flour is more nutritive than wheat flour, it contains 15 times as much calcium, seven times as much phosphorus, 10 times as much riboflavin as wheat flour.
Soyabean contains a bitter substance which can be removed by soaking soyabean in six cupfuls of warm water containing a teaspoon of sodium bicarbonate for 10 minutes.
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