The American Dietetic Association proclaimed that appropriately planned vegetarian diets are healthful, nutritionally adequate, and provide health benefits for the prevention and treatment of disease.
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Textured Soy Protein (TSP) or Textured Vegetable Protein (TVP) is a food product made from soybeans. It is produced from soy flour after the soybean oil has been extracted, then cooked under pressure, extruded, and dried.
The main ingredient is soy flour. The unflavored products have no added coloring, flavoring, or preservatives. Some TVP or TSP that is packaged in boxes have vitamins added (check the labels). The main food elements are protein, carbohydrates, and very little fat. Unflavored TSP is essentially fat-free, since it is defatted during the manufacturing process. The fat content in flavored TSP varies. TSP is a complete protein, containing the essential amino acids and is also high in isoflavones.
Unflavored TSP granules or flakes or chunks are light in color but are also available in a dark color. Caramel is used for the coloring which makes both the granules and chunks look more like "meat". Both kinds will store indefinitely in a dry, air tight container. Once re-hydrated, it must be used right away or stored in a refrigerator or freezer.
Tempeh is a cultured soy food, made form soybeans and grains. It has a mild nutty flavor and a distinctive texture. It contains the whole soybean so it is higher in fiber and lower in fat than soymilk or tofu. Tempeh contains significant amounts of calcium, B-vitamins and iron. It must be steamed about 20 minutes before being eaten and goes particularly well with curry flavors.
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