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Here are a couple of examples: Edamame are fresh green soybeans. You can frequently find these in your grocer's freezer, either in the pod or already shelled. After briefly cooking in Source , they can be consumed as a snack or contributed to soups and salads. Tempeh is made from soybeans that are partly cooked, permitted to ferment and then formed into a firm block.

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It has a meaty taste and firm texture that holds its shape, so it's great for salads and stir-fry dishes. Miso is a paste made from fermented soybeans, which indicates it likewise contains probiotics. It's utilized as base for soup in addition to an active ingredient in sauces, salad dressings, and marinades.

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In basic, light miso is less salty and milder in flavor than dark miso. Soy milk is made from dried soybeans which are taken in water till they're rehydrated, then ground with water. The resulting milk is sold as a beverage or made into yogurt. Soy milk and soy yogurt each have about 7 grams of protein per 8 ounce (250 ml) serving.

Soy nuts are roasted entire soybeans. They make a nice snack by themselves, and they're also great in salads, trail mix and on cereal. Soy nuts (and soy nut butter, which is made from ground soy nuts) have a bit more protein and a bit less fat than peanuts or peanut butter.

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The powders can be contributed to shakes or stirred into oatmeal, and the soy meat replaces can be utilized in all sorts of dishes in location of meat or poultry. Tofu is basically a cheese that's made from soy milk. It varies in texture from additional company to extra soft and has an extremely moderate taste.

The firmer type of tofu benefits barbecuing or stir-frying, while the softer, creamier style is good in shakes or sweetened and topped with fruit as a dessert. Susan Bowerman earned a B.S. in biology with distinction from the University of Colorado, and got her M.S. in food science and nutrition from Colorado State University.