The soya bean (Glycine max) develops in pods enclosing edible seeds, like other beans. Generally, they are grey, but they may be yellow, brown or black. The texture is so adaptable that it also processes soya beans into a variety of foods. Soya beans are eaten as an alternative to beef, also known as edamame beans when consumed fresh from the pod. They form the base of soy milk, tofu (Awara), miso (soy Sauce), tempeh (Meat Substitute).
The key benefits of soya are its high protein content, vitamins, minerals and insoluble fibre.
How to select & store
Packets of dried soya beans are generally available in supermarkets and health food stores. Keep airtight and in a cool, dry place. Dried soya beans are best soaked before cooking in order to make them easier to digest. If purchasing canned beans, look for those that do not contain extra salt or additives. Once cooked, soya beans can be stored in the refrigerator for up to three days.