China Soybeans with Long Long History

Recently, more and more Chinese people choose to DIY their breakfast soymilk at home instead of drinking milk and soymilk sold in the market.
And this trend is becoming increasingly wildspread and popular. And the original passion with soymilk in China begins with the "posion milk powder" incident.

It's really not hard to believe this trend. For we are chinese, so why not take our traditional soymilk as our first drinking choice, not to mention that it's also considered one of the healthiest food in the world along with green tea, red wine....

As we all know that the main beans used to make soymilk is soybeans. It's considered the best of all the beans by health professionist.

Quality Protein Soybean Contains

Protein is an important source of heat and energy for the body, and animal proteins are better than plant proteins in quality. But animal proteins have many other substances considered harmful to health, such as fat and cholesterol, particularly when they are consumed in large quantities. Thus, we are faced with a dilemma: We want proteins of high quality, but we do not want the undesirable substances found in meats.

Soybeans can resolve this dilemma. Soybeans have been grown in China for more than 3000 years, and they were first exported to Europe in the eighteenth century.

The soybean differs from its legume cousins in its lower level of carbohydrate, but much higher tallies of protein and oil. After rice and wheat, the great modern-day staples of China, the soybean sits firmly on the third rung on the Chinese food hierarchy. From a dietary point of view soy food offers a ton of protein and calcium to a population that gets precious little of either from meat or dairy products. Though it is not usually consumed in large quantities, except by vegetarians, soy in one form or another is eaten daily by just about everybody. Soy sauce alone, with its role as the key food flavouring, would be enough to guarantee that much.