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Soya for all seasons
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Include the miracle bean in your daily diet
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IT IS referred to as the golden bean of the 20th Century. Or even a miracle bean. High in protein and other compounds, it is said to be ideal for the young and the old. Despite its nutritional benefits, soybean does not make its way to the dining table in many homes. Soybean provides high quality protein content with minimum saturated fat. It contains all the three macronutrients required for good nutrition as well as fibre, vitamins and minerals. It also provides the essential amino acids needed. It has many rich nutrients and helps in cancer prevention, cholesterol reduction, combating osteoporosis and menopause regulation.
Generally, soybean is accepted by many in the northern parts of the country compared to the South. People generally mix the bean with the flour while they make rotis, while it is also made like chole or lobia and even cooked along with them. They don't mind the slight odour of the bean. The awareness level is perhaps not so in the South. The low level of usage may be attributed to the ignorance in the ways and methods of using soybean and people may be even put off by the smell. In fact, soybean can be used in many ways - as milk, nuggets and granules, paneer (tofu), papad, flour and nuts.
Today a variety of products are available in soybean. Delicious and nutritious recipes (traditional ones too) can be made out of nuggets, granules and tofu. It also adds variety to the daily fare.
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