SOYA
Origin: |
The soybean is one of the oldest cultivated crops. Since its original area of distribution lies in the northeast of the Chinese mainland, information and seed reached the western world only sparingly and only very late. In Austria, soya had already been cultivated before the first World War, but after the war it disappeared and was forgotten. About 20 years ago, however, cultivation of soybeans was reintroduced in Austria and increased again, partly because of our company's initiative. |
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| Appearance: | The seeds are in pods containing 2-3 beans each. Depending upon the variety, these can be large or small, round or oval. The color varies just as much: the beans can be straw-colored, green or olive green as well as brown, black or multi-colored. |
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| Taste: | Soybeans have a taste of their own; crushed soya is sweetish and a little nutty in taste, soybean flakes are mildly nutty, and soybean flour is typical and a little nutty in taste. | ||||
| Uses: | Within the food industry quite universally applicable; generally found in most food varieties as full fat products (flour, crushed, flakes) as Soya Oil or Soya lecithin. | ||||
| Contents: | The soybean has an exceptionally high level of lecithin and glutamine acid. Lecithin is particularly important for nerve and brain functions. Glutamine acid is particularly effective in the treatment of poor concentration. Soya is one of the few protein sources that aren't acidic but basic in nature. This feature causes a pronounced reduction of the urine and blood sugar levels. | ||||
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