Soya Chunks: benefits and easy recipes

Everything you need to know about Soya Chunks

Soya has become one of the most controversial food items these days. Is it rich in omega 3 or it is loaded with estrogen? Various concerns regarding some soy products have surfaced in the recent years, thus bringing back the love for soya chunks! Soya chunks are to a vegetarian what chicken breast is to a non-vegetarian- a great source! However, that is not the only soya chunks have to offer. A plus point is that they are ridiculously easy to add to your. Want to know more? Keep reading!

What are soya chunks made of?

Soya chunks are made using soy flour that has been ‘defied’ or the oil is removed. They are the byproducts left after extracting soybean oil and have a rough texture when left dry. The texture quickly changes to soft and spongy as soon as submerged in warm water or added to gravy. They are known as ‘vegetarian’s meat’ as their profile is comparable to several non-vegetarian foods. Soya chunks are also very versatile and can also be cooked to have a similar flavour as non-veg curries.

What is the value of soya chunks?

Soy is full of polyunsaturated, and omega 3 acids. 100 grams of uncooked soya chunks have 345 with 52 grams of p, and 13 grams fibre. They are also rich in calcium and iron while providing no extra sugar or sodium to the body.

​What are the benefits of having soya chunks?

Soya chunks pack numerous benefits and enable faster muscle building and metabolism. They are great for the bone, hair. According to a 2015 study published in the journal Molecules, it was found that soy chunks can efficiently lower the levels of in the body and protect the heart from ailments. The study also discovered that soya chunks stop excess from accumulating around the organs, thus promoting. The chunks are loaded with fibre, thus allowing the food to pass slowly from the system and keeping you full for longer.

What should you remember while having soya chunks?

Having too much soy products can increase estrogen and uric acid levels in your body, thus contributing to numerous problems such as water retention, acne, gain, mood swings, bloating etc. Increase of uric acid may your liver and cause joint pain. Therefore, it is recommended to only have 25 to 30 grams of soya chunks in a day. Moderation is key!

​​Easy soya chunks recipes to try today!

Soaking the soya chunks in hot water and adding them to your fried rice and salads are the easiest ways to include them in. However, you can also make a versatile soya chunks recipe with very less effort. Just soak 1 cup soya chunks in 2 ½ cups of boiled water and rinse them in cold water after they soften and set aside. Grind 2 tomatoes to make a paste. Heat 1 tbsp oil in a pan, add a pinch of asafoetida and ½ tsp cumin seeds and let it crackle. Then add 1 sprig curry leaves, 2 finely chopped green chillies, 2 finely chopped onion and saute until the onion becomes soft and golden. Add 2 tsp ginger garlic paste and saute until the raw smell goes off. Then add the tomato paste and fry till oil starts leaving the masala. Then add ¼ tsp red chilli powder, ¼ tsp coriander powder, ½ tsp garam masala powder and salt to taste. Fry again for 3 minutes and add the soaked soya chunks. Fry until the masala coats each chunk.

You can now keep frying the masala and serve it as soya chunks fry, or simmer it in 1 cup of water and enjoy it as soya chunks curry. Just add water and 1 cup cooked rice and get ready for soya pulao! Just garnish whatever you make with 1 tbsp finely chopped coriander leaves and you are good to go.