Tag: Soy food

The soybean, a legume native to East Asia, is one of the world's most versatile crops, with a complex processing chain resulting in a vast array of goods for both human consumption and industrial use. This remarkable legume is a powerhouse of protein and oil, leading to an incredibly diverse list of products that are derived from soybeans across multiple sectors.

Originating in China over 2,000 years ago, tofu has long been a staple plant-based food. Many wonder, however, is tofu a protein or calcium powerhouse, and which nutrient is it truly known for? The answer is that tofu is an excellent source of both, with its specific nutritional makeup depending on how it was produced.

Tofu, a dietary staple in East Asia for over 2,000 years, is famously crafted from just one type of legume: the soybean. Much like how cheese is made from dairy milk, tofu production involves coagulating soy milk and pressing the resulting curds into firm white blocks.

Recent breeding efforts have produced soybean varieties with remarkably high protein levels, with some experimental lines showing seed protein content of over 50% on a dry-weight basis. This guide explores which soybean has the highest protein, detailing the top-performing commercial and heirloom varieties for consumers and farmers alike.

Surprisingly, most store-bought tofu is not truly 'raw,' as it undergoes a cooking process during manufacturing. This means that, with a few simple precautions, you can eat tofu just like that, straight from the package, making it an incredibly convenient and nutritious protein source.