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Nonfermented Oriental Soyfoods

  • Chapter
Soybeans

Abstract

Before their introduction to the Western world, soybeans had been cultivated in China for more than 5000 years. During the course of soybean cultivation, the Chinese had gradually transformed soybeans into various forms of soyfoods, including soymilk, tofu, soy paste, soy sauce, and soy sprouts. This transformation makes soybeans as a food more versatile, more tasteful, and more digestible. Because of their high contents of protein and oil as well as of lysine and essential fatty acids, the traditional soyfoods have nourished Chinese peoples from their creation to the present. They have played an important role in creating Chinese culture and civilization.

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  1. Soyfood Laboratory, Hartz Seed, a Unit of Monsanto Company, USA

    KeShun Liu

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  1. KeShun Liu
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© 1997 Springer Science+Business Media Dordrecht

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Liu, K. (1997). Nonfermented Oriental Soyfoods. In: Soybeans. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1763-4_4

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  • DOI: https://doi.org/10.1007/978-1-4615-1763-4_4

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5711-7

  • Online ISBN: 978-1-4615-1763-4

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