Robin Hood said:
Any one of you guys knows a recipe with Soya-beans??..I believe it is rich in protiens....ie something you could maby stew up, pack on little holders, and eat during the day??..( this is for bulking )...tia
A good soya Beans is Japanses Soya Beans, you can order them of get them at a organic store, or go to a sukui bar. Here what in them and what they can do for you, I looked them up they are really good for a quick snack before and after you work out, not hard to make either.
Edamame's
To prepare edamame this way at home, boil the uncooked beans in water (salted or unsalted) for five to 10 minutes. If you are serving edamame hot, serve immediately after cooking, for it does not reheat well. Cooked edamame, however, can be refrigerated quite well. Edamame is also often used in stir-fry and other dishes just like any other bean, although this is a little more common in China than Japan.(2)
Edamame has a fairly sweet bean taste. While it reminds some people of peas or lima beans, edamame in general has a nuttier, less vegetable-like taste. They are of themselves fairly neutral, so the flavor goes with just about everything. "Eighty percent of people who try them like them," says agronomist Duane Johnson, Ph.D., associate professor of soil and crop sciences at Colorado State University in Fort Collins. "One percent doesn't like them because they keep trying to eat the pod. The others don't dislike them, they're neutral." (3)
Edamame is also fairly nutritious; they contain high amounts of(soy) protein and are low in fat--even lower in fat than their fully-ripe, processed relatives. The average half-cup serving of edamame contains "11 grams of protein; 130 mg of calcium; 485 mg of potassium; 25 percent of folate's recommended daily allowance; iron; 99 calories(23 from fat); and no cholesterol. " (4)
Japanese soybean paste miso, which has been reported to prevent gastric and mammary cancer and chronic nephritis, was demonstrated by electron spin resonance spectrometry using 5,5'-dimethyl-1-pyrroline-N-oxide as a scavenger of free radicals. Fifty mg/ml of miso scavenged 100% of 1,1-diphenyl-2-picrylhydrazyl radicals (3.9 x 10(15) spins/ml); 45 mg/ml quenched 92% of hydroxyl radicals (7.9 x 10(16) spins/ml); and 50 mg/ml quenched 50% of superoxide anion (6.7 x 10(16) spins/ml). In the system of rat cerebral cortex homogenate supplemented with 2 mM each of Fe2+ and ascorbic acid, 90% and 82% of the hydrogen and carbon-centered radicals having 1.7 x 10(13) spins/ml and 3.9 x 10(13) spins/ml, respectively, were quenched by 180 mg/ml of miso. The thiobarbituric acid-reactive substances, an index of lipid peroxidation in the brain, was inhibited by 10 mg/ml of miso. These results showed that miso acts as an antioxidant by scavenging free radicals.