Huang Dou - Soya Bean

Soya Beans are a species of legume native to East Asia, widely grown for their numerous uses. Soya beans are high in protein and are used as a vegetarians and lactose alternative. They are the basis of soya milk, tofu, miso and lots of other foods. The beans are high in protein, vitamins, minerals and fibre. The soybean plant is native to China, where it has been cultivated for over 13,000 years. The Chinese regard it as a necessity of life. They come in a variety of colours such as green, yellow and black. The texture is so adaptable that the beans are frequently processed into a variety of foods. Soya beans are high in protein and are used as a vegetarian and lactose alternative. The beans are consumed in lots of ways - roasted, sprinkled with salt and boiled. When eaten fresh, soya beans can be an alternative to meat. They are the basis of soya milk, tofu, miso and lots of other foods. They are also known as Edamame beans in China and Japan. Soybeans are so adaptable that they can be eaten with meat, fish or a vegetarian substitute.