The soybean in North America, also called the soya bean (Glycine max), is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant, classed as an oilseed rather than a pulse by the UN Food and Agriculture Organization, produces significantly more protein per acre than most other uses of land. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. The beans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Traditional non-fermented food uses of soybeans include soy milk from which tofu and tofu skinare made. Fermented soy foods include soy sauce, fermented bean paste, natto and tempeh.
Soybeans are an exceptional source of essential nutrients, providing in a 100 gram serving (raw, for reference) high contents of theDaily Value (DV) especially for protein (36% DV), dietary fiber (37%), iron (121%), manganese (120%), phosphorus (101%) and several B vitamins, including folate (94%) (table). High contents also exist for vitamin K, magnesium, zinc and potassium (table).
For human consumption, soybeans must be cooked with “wet” heat to destroy the trypsin inhibitors (serine protease inhibitors). Raw soybeans, including the immature green form, are toxic to all monogastric animals
MRT gives the product which are grown under the stringent organic standards of NPOP, NOP, and EU certification by Lacon Germany
Retail Packing Available: 500grams, 1 Kg
Bulk Packing Available: 25kg, 50kg.