The health benefits of soybeans and sauce

Soybeans are also known as soya bean, depending on your preference, both names can be used and are associated with the same thing.

Soybeans and the foods that can be made from them have been a staple in many diets, all over the world for thousands of years. They provide a brilliant source of nutrition and once cooked, contain all nine of the essential amino acids humans need to be healthy, making the soy bean a complete protein, which is very rare for a plant based food. Due to the high protein in the bean, they make a fantastic alternative to meat. The soya bean also contains antioxidants, fibre and are low in starch, unlike other popular grains.

The soybean in its raw form can be harmful to humans, but once cooked thoroughly, the goodness from them can be obtained. There are over 10,000 soybean types and the variation in them, like many other plants, is vast. The colours range from yellow, brown, black and green. The different varieties all require different environments to grow healthily.

The soy bean is grown all over the world but it has the most success in the United States, China and India as they like warmer climates, with fewer frosts and well-drained soil. The plant is not only great for the human body, but it also benefits the soil that it is growing in, leaving behind important nutrients that other plants can gain from.

Many foods are made from soya beans, including tofu, soy milk and soy flour which is often used as a substitute for wheat, as it is gluten free. What may come as a surprise is the other uses for the magical soybean. The car company Ford has experimented and created soy-based plastics which they have used in the production of their vehicles. Ink can also be made from the bean, along with fuel.

One of the oldest ways of using the soya bean is for a condiment, soy sauce has been used for more than 2000 years as a way of seasoning and preserving food. Soy sauce has an unusual mix of sweet, sour and salty all in one teaspoon; there aren’t many food items that provide that sensation of flavour. The sauce helps to balance flavours when added to dishes like pasta, rice or meat.

The traditional brewing technique to create soy sauce can take between six months to two years, depending on the depth of flavour and method used. Here is a simple recipe for a basic soy sauce to give you an idea of the ingredients and process involved. The traditional brewing method 1) Crush one part wheat and one part soy beans. 2) Add water to the mixture and bring to the boil until the wheat and beans are thoroughly cooked. 3) Allow mixture to cool and leave to mature for 3-5 days. 4) Move to a fermentation tank, add bacteria and yeast to increase fermentation speed. 5) Leave mixture for several months, it will turn into a paste. 6) Filter the paste from the liquid through a cloth, the liquid is your finished soy sauce.

Nowadays, the advances in fermentation have allowed for specialised soy sauce to be created; you can now get a wide range, from Japanese soy sauce, low salt, white, dark and tamari. Soy sauce can be used as a marinade on its own, or it is a great addition to add while you are cooking a stir-fry, tuna bake or stew. It also works great as a seasoning once your meal is on your plate.