Okara (food): Difference between revisions
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{{short description|An article about Okara, a byproduct of soy milk and tofu production}} | |||
Okara, also known as | ==Okara (food)== | ||
[[File:Soy_pulp.jpg|thumb|right|Okara, also known as soy pulp]] | |||
Okara, also known as soy pulp, is a byproduct of the production of [[soy milk]] and [[tofu]]. It is the insoluble part of the [[soybean]] that remains after pureed soybeans are filtered in the production of soy milk. Okara is a traditional ingredient in many Asian cuisines and is valued for its nutritional content. | |||
== | ==Production== | ||
Okara is produced during the process of making soy milk. When soybeans are soaked, ground, and boiled, the resulting mixture is filtered to separate the liquid soy milk from the solid residue. This solid residue is okara. It is typically white or cream-colored and has a crumbly texture. | |||
Okara | ==Nutritional content== | ||
Okara is rich in [[dietary fiber]], [[protein]], and [[calcium]]. It also contains a variety of other nutrients, including [[iron]], [[magnesium]], and [[B vitamins]]. Due to its high fiber content, okara is often used as a dietary supplement to improve digestion and promote a feeling of fullness. | |||
== | ==Culinary uses== | ||
In [[Japanese cuisine]], okara is used in a dish called "unohana," which is a savory side dish made by simmering okara with vegetables and seasonings. In [[Chinese cuisine]], okara can be used to make "doufuzha," a fermented dish. Okara can also be used as an ingredient in baked goods, such as muffins and breads, to increase their nutritional value. | |||
==Environmental impact== | |||
Using okara as a food ingredient helps reduce waste in the production of soy milk and tofu. By finding culinary uses for okara, producers can minimize the environmental impact of soybean processing. | |||
== | |||
==Related pages== | |||
* [[Soy milk]] | * [[Soy milk]] | ||
* [[Tofu]] | * [[Tofu]] | ||
* [[ | * [[Soybean]] | ||
* [[ | * [[Dietary fiber]] | ||
[[Category:Food]] [[Category: | [[Category:Soy products]] | ||
[[Category:Food waste]] | |||
[[Category:Japanese cuisine]] | |||
[[Category:Chinese cuisine]] | |||
Latest revision as of 03:51, 13 February 2025
An article about Okara, a byproduct of soy milk and tofu production
Okara (food)[edit]
Okara, also known as soy pulp, is a byproduct of the production of soy milk and tofu. It is the insoluble part of the soybean that remains after pureed soybeans are filtered in the production of soy milk. Okara is a traditional ingredient in many Asian cuisines and is valued for its nutritional content.
Production[edit]
Okara is produced during the process of making soy milk. When soybeans are soaked, ground, and boiled, the resulting mixture is filtered to separate the liquid soy milk from the solid residue. This solid residue is okara. It is typically white or cream-colored and has a crumbly texture.
Nutritional content[edit]
Okara is rich in dietary fiber, protein, and calcium. It also contains a variety of other nutrients, including iron, magnesium, and B vitamins. Due to its high fiber content, okara is often used as a dietary supplement to improve digestion and promote a feeling of fullness.
Culinary uses[edit]
In Japanese cuisine, okara is used in a dish called "unohana," which is a savory side dish made by simmering okara with vegetables and seasonings. In Chinese cuisine, okara can be used to make "doufuzha," a fermented dish. Okara can also be used as an ingredient in baked goods, such as muffins and breads, to increase their nutritional value.
Environmental impact[edit]
Using okara as a food ingredient helps reduce waste in the production of soy milk and tofu. By finding culinary uses for okara, producers can minimize the environmental impact of soybean processing.
