Soybean

• Used to make tofu, a versatile soy product that can be grilled, stir-fried, or blended into creamy sauces for savory or sweet dishes.
• Processed into soy milk, a dairy-free alternative that can be used in smoothies, baking, or as a base for soups and sauces.
• Fermented into tempeh, a protein-rich ingredient with a firm texture, ideal for stir-fries, sandwiches, or marinated dishes.
• Ground into soy flour, which is often used in gluten-free baking or as a thickening agent for soups and gravies.
• Incorporated into soy-based meat substitutes like soy burgers or sausages, providing a plant-based option for protein-rich meals.
• Boiled or roasted as a snack or added to salads and soups for a nutritious boost of flavor and texture.

• Rich in plant-based protein, making it a popular choice for vegetarians and vegans.
• Contains essential amino acids, supporting muscle growth and overall health.
• High in fiber, aiding digestion and promoting a feeling of fullness.
• Packed with isoflavones, which are natural compounds often associated with supporting hormonal balance.
• A versatile ingredient used in various forms like tofu, soy milk, and soy flour, catering to diverse dietary needs.
• Low in saturated fat, making it a heart-friendly option for cooking and snacking.

Store dried soybeans in an airtight container in a cool, dry place, away from direct sunlight to maintain their freshness for up to a year. Cooked soybeans should be refrigerated in a sealed container and consumed within 3-5 days. For longer storage, cooked soybeans can be frozen in freezer-safe bags or containers for up to 6 months. Ensure soy milk and tofu are kept refrigerated and consumed before their expiration dates.