Why Soy Maker?

Soy Maker has been used in China for over a thousand years. It was considered one of the 5 sacred cultures, along with rice, wheat, barley and millet.

We consume foods that contain soy, such as margarine, cakes, meat substitutes, etc. on a daily basis, although real soybeans are rarely found. They are mainly found in Asian stores or in health food and organic stores.

Soy Maker

The Soy Maker is from the legume family, like peas, green beans, and peanuts. Milk Maker ripen in pods, but the pods are not edible. There are around 1000 varieties of soybeans, each with different properties. Although most soybeans are yellow, there are also varieties that are black, brown or green in color.

Whole SoyBeans are an exceptional source of protein (40%), unsaturated fat, minerals, vitamins, dietary fiber, and substances like isoflavones, phytates and saponins.

The oil is composed of 61% polyunsaturated fatty acids and 24% monounsaturated fatty acids. The oil does not contain cholesterol and is rich in alpha linoleic acid (omega 3) and linoleic acid (omega 6). These are essential fatty acids that we do not make ourselves, but necessary for the human body to function properly.

When it comes to the amount of protein, soybean exceeds all other nutritional foods, even fish and meat. In addition, these proteins are of very good quality because they contain the 8 essential amino acids and in balanced proportions.

Soymilk is obtained by molding the soybeans previously soaked in water. This mixture must be filtered: the remaining liquid is soy milk, and the remaining pulp is called Okara. Okara is used in traditional Japanese, Korean, and Chinese cuisine. In France it is used in vegetarian cuisine.

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