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Soybeans belong to the legume family. The beans are the seeds of the leguminous soybean plant. They can be grown on a variety of soils and in a wide range of climates. Soybeans are versatile as they can be used as whole beans, soy sprouts, or processed as a variety of food items, such as soy milk, tofu, tempeh, textured vegetable protein, miso, soy sauce, soy oil and margarine, and soy dairy alternatives. They are also used for making candles and bio-diesel. Soy is an excellent source of high quality protein: is low in saturated fats and is cholestrol-free. It is also rich in vitamins, especially Vitamin B complex, minerals such as magnesium, calcium, iron, potassium and copper and also fibres. In recent times it has been highly recommended because of its ability to lower the levels of Low Density Lipoprotein (LDL), a bad cholesterol. The Food and Drug Administration (FDA), has confirmed that foods containing soy protein are likely to reduce the risk of coronary heart disease. An easy way to take soy is as soymilk now available with added flavour. Soymilk does not contain lactose (milk sugar) and can be drunk by those who are allergic to normal milk. To get soymilk, soybeans are soaked in water, ground and then strained. If you don't mind the trouble, you can also make it at home. (225 words).
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Soybeans belong to the legume family. The beans are the seeds of the leguminous soybean plant. They can be grown on a variety of soils and in a wide range of climates. Soybeans are versatile as they can be used as whole beans, soy sprouts, or processed as a variety of food items, such as soy milk, tofu, tempeh, textured vegetable protein, miso, soy sauce, soy oil and margarine, and soy dairy alternatives. They are also used for making candles and bio-diesel. Soy is an excellent source of high quality protein: is low in saturated fats and is cholestrol-free. It is also rich in vitamins, especially Vitamin B complex, minerals such as magnesium, calcium, iron, potassium and copper and also fibres. In recent times it has been highly recommended because of its ability to lower the levels of Low Density Lipoprotein (LDL), a bad cholesterol. The Food and Drug Administration (FDA), has confirmed that foods containing soy protein are likely to reduce the risk of coronary heart disease. An easy way to take soy is as soymilk now available with added flavour. Soymilk does not contain lactose (milk sugar) and can be drunk by those who are allergic to normal milk. To get soymilk, soybeans are soaked in water, ground and then strained. If you don't mind the trouble, you can also make it at home.
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