Explore: Soy Bran

soy fiber. The other two are soy bran (finely ground soybean hulls) and soy cotyledon/isolate fiber (the fiber that remains after making isolated soy

Soy sauce (sometimes called soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans

The soybean, soy bean, or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the

available varieties: All-Bran: All-Bran Original, All-Bran Bran Buds, All-Bran Bran Flakes (UK), All-Bran Extra Fiber, All-Bran Guardian (Canada) Apple

are printed with color soy ink. An example of an alternative is bran ink, which uses rice bran oil as a solvent. The National Soy Ink Information Center

Cereal grains and their components, such as wheat germ oil, rice bran oil, and maize bran, may be used as a source from which vegetable oil is extracted

for cider (pomace), mustard cake, and soybeans for soy milk (used to make tofu) (this is called soy pulp) or oil. Other common press cakes come from flax

Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an okazu (side dish), with drinks as an otsumami

constitute "seed oils": canola, corn, cottonseed, soy, sunflower, safflower, grapeseed, and rice bran. Consumer vegetable oils are generally recognized

(aHVP), enzymatically produced HVP, and other seasonings, e.g., fermented soy sauce. Hydrolyzed vegetable protein products are particularly used to round