Soya chunks are Textured Vegetable Protein (TVP) or Textured Soy Protein (TSP). Extraction of beans gives soyabeen oil. The residue or the by-product that is left behind is called soy flour. Incidentally, this flour led to the formation of soya chunks. Since all the oil is removed, the flour is defatted. So, soya chunks are ideally fat-free. Another advantage of soya chunks is their neutral taste. A classic pulao with soya chunks must be familiar to most. They blend well with all cuisines, making it easy to adapt to the cooking style. Although soya chunks come in their dehydrated form, they double their volume quickly. The texture of soya chunks becomes soft, fibrous, and spongy once you soak it in water. The protein in soya chunks is on par with real meat. Moreover, they are low in fat and are pocket friendly. Hence, they get their name as ‘vegetarian’s meat’.
Disclaimer - The information mentioned above is compiled from data collected from different sources and is purely intended for general viewership purpose only. They should not be used for any diagnostic and or prescriptive purpose. For accurate nutritional information, please consult your dietician and or a certified medical practitioner
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