Soy asparagus, also called fuju, is a popular dish of Korean, Japanese and Chinese cuisine. It can be purchased in markets or in specialized departments of supermarkets. The soft original taste of this appetizer is loved by many, and often a Russian feast is decorated with a salad bowl with soy asparagus. But how useful this tasty dish is, few think.
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What soy asparagus is made of
In fact, this product has nothing to do with the usual asparagus that grows in the garden, since they make soy asparagus from soybeans. They are pre-soaked in water, and then rubbed to a mushy state and soy milk is squeezed out of this mass. The milk is then boiled and the resulting foam is removed, dried and folded with a tourniquet. This dry semi-finished product also serves as raw material for cooking fuju.
This source of highly digestible vegetable protein has very few calories - only 234 kcal per 100 g of dry product, with 45 g of protein in it, carbohydrates and fats - 20 g each.
Benefits of Soy Asparagus
Soy, from which fuju is made is a very useful plant, rich in essential amino acids, vegetable protein, vitamins and trace elements of iron, potassium and calcium. Soy asparagus is perfectly absorbed by the body, and the milk from which it is made does not contain lactose, which is an allergen, and cholesterol, which clogs blood vessels. Soy milk and fuju also contain a number of polyunsaturated acids that have beneficial effects on the cardiovascular system and prevent the development of many of its diseases. It also has a high content of phytohormones that prevent bone loss and the development of osteoporosis. In this regard, there is a risk of deviations in sexual development in the developing child's body, therefore, children under 10 years old are not recommended soy asparagus, and adults should use it in moderation, although the harm from it has not been proven.
Contraindications for the use of soy asparagus are diseases of the stomach and pancreas.