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Soy beans for an annual leguminous herb, originating in China. Shu China, its seeds contain a protein-rich legumes; that soybeans, usually in terms of its seeds. According to soybean seed coat color and grain shape is divided into five categories: yellow beans, green beans, black beans, other beans (seed coat is brown, brown, red beans, such as a single color), feed beans (generally smaller grain, showing prolate ellipsoid, the two films have a depression dots leaf, seed coat luster or matte slightly). Cultivation of China since ancient times has been the history of 5,000 years of cultivation. Now the whole country in general cultivation, in the Northeast, North China, Shaanxi, Sichuan and Yangtze River areas have been produced to the Yangtze River Basin and the southwest more culture to the northeast the best quality beans. Soybean cultivation around the world are directly or indirectly by the spread out of China. Because of its high nutritional value, known as the "king of beans," "Tanaka's meat," "green milk" and so on, hundreds of natural food is the most respected food nutritionist.
Fermented soybean products, including tempeh, and various fermented bean curd are soybean or soybean products produced after inoculation of the fermentation of Streptomyces. Soybean and its products by the microorganisms after the elimination of the inhibiting factors of nutrition, resulting in a wide range of material has a scent, which is more susceptible to digestion and absorption of the human body and, more importantly, an increase of the content of vitamin B12.