Soy protein

Soy protein is an ingredient derived from soybeans, a legume native to East Asia, particularly cultivated in countries like China, Japan, and Korea. It is obtained from defatted soy flour that has been processed to remove most of the fats and carbohydrates, thus concentrating its protein content. This product is very popular in vegetarian and vegan cooking, as well as in recipes seeking a healthy and economical source of plant-based protein.

Soy protein is known for its high nutritional value, as it contains all the essential amino acids, making it a complete protein. Furthermore, it is low in saturated fat and contains no cholesterol, making it ideal for healthy diets and for those looking to reduce their consumption of animal proteins. It is also rich in isoflavones, compounds that have antioxidant properties and may help reduce the risk of certain cardiovascular diseases and some types of cancer.

In the Hispanic world, soy protein can be found under various names depending on the region, including: vegetable meat, textured soy, textured vegetable protein (TVP), soy meat, textured soy meat, or simply textured soy. It is a very versatile ingredient used in stews, casseroles, meatballs, tacos, and as a meat substitute in many traditional preparations.