Yellow soybeans
- Servings 50 servings of 60g
- Cooking 3h
- Packaging 3kg
The history of soy begins in the East, at least 3,000 years B.C. The first Chinese pharmacopoeia (3rd century) mentions germinated soybeans. In the precise sense of the term, this legume is the real soybean and is called - Glycine max - the popular name being "Yellow Soy". It was then considered as a remedy and not as a food. Soy entered North America in the 19th century and has been cultivated intensively since the beginning of the 20th century.
Ingredients
Organic unhulled yellow soybeans
Tips for use
For grain consumption, it is recommended to soak overnight before cooking soybeans for at least 3 hours. This cooking time is necessary for a good digestibility of the product. Preferably, do not eat raw. Soybeans are eaten both hot and cold, incorporated into salads, stews and slow-cooked dishes. To vary the uses, it can also be used for the preparation of the famous soy "milk", tofu or tempeh. Keep in a cool, dry and dark place.
Allergens
Soy