SOYBEANS         Soya Bean Also known as soya bean or soya pea. The whole bean is not very easy to digest. Hence the soya bean has spawned a huge industry of related food items, such as soy sauce, shoyu tamari, miso and tofu.    Soya Flour Twice the protein of content of wheat flour, and low in carbohydrates, this flour needs to be mixed with other flours for baked goods. Used to make snacks in Japan. Soybean is high in protein. and is an important human food because they are unusually complete in proteins: 8 essential amino acids which are building blocks of protein and soybeans contain 7 in sufficient quantity and are deficient only in methionine, which can be supplied from wheat or corn. Soybean flour is two times as rich in protein as wheat flour Popularity of soybeans in China and other eastern Asian countries was due to their wide use as a food. Tofu is made from coagulated soybean milk, has become well known to western eaters of East Asian cuisines. Soybeans are eaten in different ways: as green or dried bean and can be made into soy milk, curds, cheese, and various sauces and are major source of vegetable oil. Soybean protein is increasingly used as a meat imitation or substitute. [ GRAINS | BARLEY | BEANS | BRAN | CORN | MILLET | OATS | RICE ] [ RYE | SOYBEANS | SLIT PEAS | WHEAT ] NUTRITION