The most discussed legumes, we all know soybeans, isn’t it? Scientifically named Glycine max, (also called soja bean), soya bean is an annual legume from the Fabaceae family, related to peas, clover, and alfalfa. An economically important crop, it is considered one of the significant sources of soybean oil-the second most consumed vegetable oil in the world. Touted for their immense health benefits, they are perhaps the most versatile beans owing to their many health benefits. Available in many types, (a whopping 2000-plus varieties and sub-varieties), this protein-rich legume grows in higher altitudes, braving the constantly rainy weather. A saviour for vegetarians and vegans, there is no dearth of ideas for making recipes out of this chewy, delicious legume.
Also Read: Soya Bean: 5 Splendid Health Benefits Of This Protein-Rich Legume
Uses and Health Benefits
This crop was first introduced in the 18th century when farmers began growing them for livestock through Northern and Southern American states. Post mid-20th century, soybean production expanded immensely across the globe. A popular animal product alternative, people have long used texturized soy protein to create artificial meat, dairy, and eggs. This nutrient-dense legume is often used in vegetarian and vegan diets as a meat alternative. Soya bean is loaded with protein and many other essential nutrients and its regular consumption is associated with numerous beneficial health effects. It helps to manage diabetes, augments skin health, strengthens bones, and keeps the heart healthy.
Also Read: Yummy Soya Recipes To Meet Your Protein Needs
Types Of Soyabeans
Genetic selection and mutation of this protein-rich legume have led to an array of different nutritious soy varieties. Some of them are as follows:
Edamame And Green Soya Beans
Green soybeans, also known as edamame, are delicate immature soybeans that look like green peas in a pod and are popular amongst those looking to lose weight. They are often cooked by stir-frying or steaming the whole pods. Slow-to-digest soya variety, they make a great source of dietary fiber.
White And Yellow Variety
Laden with essential nutrients, these soybeans are a rich source of protein and essential amino acids. Texturized and fermented products made from white and yellow soy-based food products can effectively substitute meat, eggs, and dairy products.
Kodaizu Soybean Seeds
This little soybean variety has small yellow seeds with dark brown eyes. It grows on a bushy shrub and is excellent to be used for sprouting purposes.
Black Soybeans
Black soybeans contain a complex array of antioxidant that gives black soybeans their distinctive health incentives. Eating these black beans can help lower certain cancers by protecting against cell-damaging free radicals. Sprouting black soybean seeds is a great way of consuming them or they can be added to salads and soups.
Midori Giant Edamame
The Midori giant soybeans are the most popular edamame variety with thin green skin that has an excellent texture, and the plump beans are crisp and flavorful. They taste amazing when they are steamed.
Shinonme Beans
A small-sized bean prized for its protein content and delicate flavor, the Shinonome soybean is an ancient variety, originally from Japan, and a highly nutrient-dense recipe. Easy to grow, Shinonome variety is perfect for making processed soybean products such as tofu, soymilk, and soy sauce.
Also Read: Functional Foods: Discover The Incredible Health Benefits, Uses And Sources
One of Nagaland’s most-savored delicacies and used in almost every household, Axone, also called Akhuni, is made with fermented soya beans. It comes in powdered and in cake form and this delicacy is blended with vegetables to make a stew. In the state of Nagaland, axone is prepared in a semi-coarse fermented soya bean paste and has a bitter taste to it. If you love to experiment with different recipes from Indian states and relish them in your weekend meal menu, this one is a must-try.
Aakhuni/Axone
Ingredients
3 tablespoon axone powder
4 green chilies
2 tomatoes
1-inch ginger
Salt to taste
Method
Roast the chilies and tomato on a flat pan
Peel the tomato and keep it aside
Cut the ginger into thin flat slices
Mash all the ingredients into a fine paste
Mash the chili into a fine paste
Add the cooked tomatoes and ginger
Add the axon paste, and mix it well with the other ingredients
Axone is ready to be served
Nutrition
A unique delicacy from Nagaland, popular for its distinctive aroma and flavor, it comprises of high protein content and is rich in fibrous content. Protein helps to build muscles and fiber will help to shed weight and aid in smooth digestion.
