The Amazing Soybean!
The Amazing Soybean!
Health should not be taken for granted. Let the truth be known: it was never high on my priority list until I had some health complications. During this time which was me battling colon cancer someone had said to me “You are what you eat,” so with that stuck in my head I decided to educate myself about nutrition and the effects it has on health. In doing so, through various educational sources, I made the conscious decision to become a vegetarian. One of the main components I use in my vegetarian diet is the amazing soybean and its different byproducts. There are many varieties of soy products on the market today but listed below are the four I commonly use.
First, we start with edamame which in Japanese means “beans on branches” or also known as “twig beans.” Edamame are vibrantly green and look like oversized peas in the pod. Since they are considered an immature soybean, this makes them very easy to digest (unlike mature, dried soybeans). Commonly they are steamed or boiled then lightly salted before typically served as an appetizer. Edamame have an equal balance of carbohydrates, protein, and fats. They also make a great snack that will give you a nice boost of energy on one of those low-energy afternoons. You can buy them at any Japanese or health food market for an estimated price of $2.50 per pound, fresh or frozen.
Second, we move onto a fermented paste with a texture like peanut butter known as miso. It is made of soybeans, koji (fungus), salt, and a grain – most commonly rice or barley. Just as grapes may be fermented into a wide range of flavored wines, soybeans may be fermented into a vast range of flavored misos, from meaty and savory to delicate and sweet. Traditionally miso is aged up to eighteen months or longer before it is commercially sold. The common use may be in place of salt or soy sauce as a flavoring agent and typically used in soups. It is a concentrated protein source and contains all eight essential amino acids which the body needs to help combat invading bacteria and viruses. Miso is considered a product of high quality so it tends to be very expensive and it is only sold fresh. This will cost you about $4.50 per pound and can also be bought at any Japanese or health food market.
Third, we come to the best known of all the soy products: tofu. It originated from China, has the consistency of firm custard and is made from curdled soymilk. Tofu has a mild, unimposing flavor and a chameleon-like ability to take on the flavor of whatever food it is cooked with. It can be fried, baked, broiled, steamed or simmer with ingredients and flavors of choice. One of my favorite dishes to eat is tofu with mixed vegetables sautéed in a light soy-ginger sauce. It is cholesterol-free, low in saturated fats, and contains essential B and fat-soluble