Soya Milk For your Body

The soya bean is now the most widely grown and utilised legume worldwide.
It was an essential crop for the ancient Chinese who regarded it a necessity for life. Soya beans were introduced into other regions of Asia centuries later and it wasn’t until the early 20th century that it began to be used for more than animal feed in the West.

• 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.