Tag: Cooking soya chunks

Boiled soya chunks can be eaten directly, but with key caveats regarding taste and digestibility. Rich in protein and nutrients, they are a staple for many vegetarians and vegans. However, simply boiling them does not remove the blandness and may lead to digestive issues if not prepared correctly.

Soya chunks, also known as Textured Vegetable Protein (TVP), are a byproduct of soybean oil extraction and are sold as a dehydrated, processed food. While this makes them a convenient and protein-rich staple, consuming them in their raw, uncooked state is not recommended due to significant health risks.

Over 90% of soybeans are genetically modified, and while soya chunks are highly nutritious, consuming them raw is strongly discouraged. These textured vegetable protein products require proper cooking to neutralize anti-nutritional factors and ensure safe, easy digestion.