This is an article written for vegetarians, those who love soy products, those who are curious about the wide variety of soy products available on the market, or those who are likely to cross over in the future (a big mistake>_<), and is dedicated to introducing the nutrition of common soy products such as soymilk, tofu, and dried beans.

In the general public's perception, soybeans are nutritious, healthy, and rich in plant-based protein, but how good is its nutrition, and is it possible to satisfy the human body's nutritional needs by using only soybeans as a source of protein? And soy milk, tofu, dried beans and soybean skins made from soybean processing, and soybeans are also as nutritious and healthy as soybeans? How do you choose from the wide variety of soy products available? Let's take some time to learn more about this food that is often encountered in both meat and vegetarian diets: processed soybean products.

How many members of the soybean family do you recognize?

In our daily diet, soybeans are seldom eaten directly, replaced by a multitude of processed soybean products, such as soybean milk for breakfast, dried beans or dried flowers in the noodle store at lunch, frozen tofu or deep-fried soybean skins in the hot pot at dinner, fried stinky tofu for snacks or late-night snacks, triangular oil tofu in sweet and spicy, and common marinade tofu, veggie chicken, The restaurant also offers a wide range of other flavors, such as dried bean curd, vegetarian chicken, and five-spice bean curd.

Soybeans can be processed into many foods (see the accompanying chart): squeezed for soy milk, heated for soymilk, added with a coagulant for soya bean curd, pressurized and dehydrated for tofu, and pressurized and dried for dried soya bean curd.

Each type of soybean product can be derived from different members, for example, tofu can be differentiated into slab tofu and tender tofu due to the different coagulants used, and it can also be processed into frozen tofu and 100-page tofu; and dried soybeans can be categorized into dried soybeans, dried five-spiced soybeans, dried black soybeans, and dried shreds of soybeans, and so on. Because of the different processing methods, resulting in different soybean products nutrition, calorie differences, so as long as you can figure out the correlation between each other, can be deduced that those soybean products nutrient density is better, those soybean products will be lower calorie.