Textured vegetable protein is made from defatted soy flour, which is a byproduct of making soybean oil. It’s often used in vegetarian cooking a meat substitute and a good source of protein.
Textured vegetable protein is made from defatted soy flour. It’s composition is 50% soy protein and 50% water, however when made from soy concentrate it is 70% soy and 30% water. It is a great source of fiber and protein and extremely low in fat and sodium.
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