Soybeans (fermented)
Soybeans (fermented) Record from Hot Sauce Survey
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Images Sourced from the Soybean Wikipedia Record.
| Ingredient Name | Soybeans (fermented) |
|---|---|
| Ingredient Type | Vegetable |
| World Region | East Asia |
| Wikipedia Summary | The soybean or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. Chemical composition == Together, protein and soybean oil content account for 56% of dry soybeans by weight (36% protein and 20% fat, table). There is evidence for soybean domestication between 7000 and 6600 BC in China, between 5000 and 3000 BC in Japan and 1000 BC in Korea. Tofu (豆腐 dòufu) is thought to have originated in China, along with soy sauce and several varieties of soybean paste used as seasonings. |
| Wikipedia Link | WikiPedia Link |
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| Recipes Using This (1) | |
| Manufacturers Using This (1) | |
| Ingredients Used With This Ingredient (5) | |
| Peppers Used With This Ingredient (2) | |
| Date Added | 2 Years, 1 Month Ago |
| Date Last Updated | 7 Months, 4 Weeks Ago |
| Contributor | teamdominators |
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