Soybeans (Glycine max) is an annual plant of the legume family that occurs in the wild, mostly in the territory of East Asia.

It is considered that the homeland of the soy is China, where today is the main ingredient of the traditional cuisine.

Soy is used mostly as an oilseed crop, but at the same time, it is a good source of vegetable protein in the form of pulse crop.

Cooking tips

Because of the high content of vegetable proteins, soy is an alternative to meat products for vegetarians and vegans. Consumed in the form of grains, sprouts, soy milk, soybean oil, bean curd (tofu), soya granules.

In addition to the proteins soy is also a valuable source of lecithin, Omega-3 fatty acids, vitamins of the group B (B6, B9, B12), vitamins A, K and E, minerals (sodium, potassium, calcium, magnesium, phosphorus, iron), antioxidants and isoflavones, which actively fight free radicals and aging process of cells.