Lee Kum Kee Soy Bean Sauce 240g

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Lee Kum Kee Soy Bean Sauce 240g

Lee Kum Kee Soy Bean Sauce 240g

RRP: £99
Price: £9.9
£9.9 FREE Shipping

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Among the legumes, the soybean is valued for its high (38–45%) protein content as well as its high (approximately 20%) oil content. Soybeans are the most valuable agricultural export of the United States. [141] Approximately 85% of the world's soybean crop is processed into soybean meal and soybean oil, the remainder processed in other ways or eaten whole. [142] This has no additives and is fermented naturally in the sun. It has a delicious full flavour without being overly salty. I use this for lighter, brothy soups, stir-fries, egg dishes and marinades. Digestive issues. Animal studies suggest that the antinutrients in soy may reduce the gut’s barrier function, possibly resulting in inflammation and digestive issues. However, more human studies are needed to confirm this ( 63, 64, 65). However, a 2015 review of all studies to date on MSG and headaches did not find significant evidence to suggest that MSG causes headaches ( 23, 24, 28). The resulting bone loss may cause postmenopausal women to develop weak and brittle bones, a condition known as osteoporosis.

Like most plants, soybeans grow in distinct morphological stages as they develop from seeds into fully mature plant. However, most studies to date report that diets containing 10–25 mg — and perhaps even up to 50 mg of soy isoflavones per day — as part of a varied diet do not seem to have any harmful effects on ovulation or fertility ( 31). Glycine max subsp. soja (Siebold & Zucc.) H.Ohashi". Plants of the World Online. Royal Botanic Gardens, Kew . Retrieved January 28, 2023.

These include alcohols, sugars, amino acids like glutamic acid, as well as organic acids like lactic acid. In another study, soy foods were found to offer some protection against the effects of bisphenol A (BPA), a compound found in some plastics believed to reduce fertility ( 30). Soybeans contain phytic acid, which may act as a chelating agent and inhibit mineral absorption, especially for diets already low in minerals. [196] In culture

The thing with soy sauce is, it aides and abets the dishes it is used in to draw out and enhance complex flavours. Soybeans are consumed by whitetail deer which may damage soybean plants through feeding, trampling and bedding, reducing crop yields by as much as 15%. [61] Groundhogs are also a common pest in soybean fields, living in burrows underground and feeding nearby. One den of groundhogs can consume a tenth to a quarter of an acre of soybeans. [62] Chemical repellents or firearms are effective for controlling pests in soybean fields. [61] [62] Soybeans were introduced to Java in Malay Archipelago circa 13th century or probably earlier. By the 17th century through their trade with Far East, soybeans and its products were traded by European traders (Portuguese, Spanish, and Dutch) in Asia, and reached Indian Subcontinent by this period. [ citation needed] By the 18th century, soybeans were introduced to the Americas and Europe from China. Soy was introduced to Africa from China in the late 19th century, and is now widespread across the continent. Soy-rich diets have been linked to a few potential health benefits. May help lower cholesterol levels Shutov, A.D. (2011). "Evolution of seed storage globulins and cupin superfamily". Molecular Biology. 45 (4): 529–35. doi: 10.1134/S0026893311030162. PMID 21954589. S2CID 26111362.

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The name of the genus, Glycine, comes from Linnaeus. When naming the genus, Linnaeus observed that one of the species within the genus had a sweet root. Based on the sweetness, the Greek word for sweet, glykós, was Latinized. [6] The genus name is not related to the amino acid glycine. [ citation needed] Classification The first true leaves develop as a pair of single blades. [16] Subsequent to this first pair, mature nodes form compound leaves with three blades. Mature trifoliolate leaves, having three to four leaflets per leaf, are often between 2 + 1⁄ 2 and 6in) long and 2 and 7cm (1 and 3in) broad. Under ideal conditions, stem growth continues, producing new nodes every four days. Before flowering, roots can grow 2cm ( 3⁄ 4in) per day. If rhizobia are present, root nodulation begins by the time the third node appears. Nodulation typically continues for 8 weeks before the symbiotic infection process stabilizes. [16] The final characteristics of a soybean plant are variable, with factors such as genetics, soil quality, and climate affecting its form; however, fully mature soybean plants are generally between 50 and 125cm (20 and 50in) in height [17] and have rooting depths between 75 and 150cm (30 and 60in). [18] Flowering Soybeans and foods made from them are generally rich in arginine, an amino acid believed to help regulate blood pressure levels ( 20). Animal studies have found 3-MCPD to be a toxic substance. It was found to damage the kidneys, decrease fertility and cause tumors ( 29, 30). Factsheet – Neonotonia wightii". tropicalforages.info. Archived from the original on June 1, 2017 . Retrieved January 19, 2014.

Additionally, this process produces some undesirable compounds that are not present in naturally fermented soy sauce, including some carcinogens ( 2). Danielsson, C.E. (1949). "Seed Globulins of the Gramineae and Leguminosae". The Biochemical Journal. 44 (4): 387–400. doi: 10.1042/bj0440387. PMC 1274878. PMID 16748534. Some evidence suggests that intakes of 40–110 mg of soy isoflavones per day may reduce bone loss and improve markers of bone health in menopausal women. However, more research is needed to confirm these findings ( 37, 38). Soybeans are one of the " biotech food" crops that have been genetically modified, and genetically modified soybeans are being used in an increasing number of products. In 1995, Monsanto company introduced glyphosate-tolerant soybeans that have been genetically modified to be resistant to Monsanto's glyphosate herbicides through substitution of the Agrobacterium sp. (strain CP4) gene EPSP (5-enolpyruvyl shikimic acid-3-phosphate) synthase. The substituted version is not sensitive to glyphosate. [133] Keep in mind that while these concerns are common, few of them are supported by sound science. Moreover, when negative effects have been observed, they often followed the consumption of very large amounts of soy.As a side note, while seasoning sauce like Maggi enjoys worldwide popularity, it is not considered a soy sauce as it does not actually contain soybeans. Instead, it is a product of hydrolysed vegetable protein and additives. When shopping for soy sauces my tips are: The Food and Drug Administration (FDA) granted the following health claim for soy: "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." [28] One serving, (1 cup or 240 mL) of soy milk, for instance, contains 6 or 7grams of soy protein. In addition, minimally processed soy foods, such as soybeans, tofu, tempeh, and edamame, appear to improve cholesterol levels more than processed soy products and supplements ( 13). May help protect heart health

The primary bacterial diseases include bacterial blight, bacterial pustule and downy mildew affecting the soybean plant. [58] Animals Nematodes Additionally, people taking a class of medication known as monoamine oxidase inhibitors (MAOIs), need to restrict their tyramine intake and should avoid soy sauce ( 38, 39).Soybeans became an important crop by the Zhou dynasty (c. 1046–256 BC) in China. However, the details of where, when, and under what circumstances soybean developed a close relationship with people are poorly understood. Soybean was unknown in South China before the Han period. [76] From about the first century AD to the Age of Discovery (15–16th centuries), soybeans were introduced into across South and Southeast Asia. This spread was due to the establishment of sea and land trade routes. The earliest Japanese textual reference to the soybean is in the classic Kojiki ( Records of Ancient Matters), which was completed in AD 712. The first stage of growth is germination, a method which first becomes apparent as a seed's radicle emerges. [16] This is the first stage of root growth and occurs within the first 48 hours under ideal growing conditions. The first photosynthetic structures, the cotyledons, develop from the hypocotyl, the first plant structure to emerge from the soil. These cotyledons both act as leaves and as a source of nutrients for the immature plant, providing the seedling nutrition for its first 7 to 10 days. [16] Bhatmaas – Nepali fried soybeans Maturation



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