Textured vegetable protein, TVP, is also known as isolated soy protein. It is a protein derived from soybeans, but the processing of soybeans into TVP includes chemical alterations. The makers of TVP first mix soybeans, with the oil removed, in an alkali solution, wash them in acid and then neutralize them in a different alkali bath.
Textured vegetable protein isn't as high in isoflavones as some other soy-based foods, such as soy milk, tofu, and edamame, but it's still pretty high. There's considerable controversy over whether isoflavones are good or bad for you, but medical experts agree that the amount of soy protein currently consumed by most Americans is safe.
During food stuffs testing, researchers found the highest oxalate levels in textured soy protein, which contains up to 638 milligrams of oxalate per 85-gram serving. Soy cheese had the lowest oxalate content, at 16 milligrams per serving. Spinach has approximately 543 milligrams per one-cup (2 oz. fresh) serving.
Textured Vegetable Protein Nutrition. One serving of high-protein TVP (¼ cup dry) has 80 calories, 0 g of fat, 7 g of carbohydrates, 12 g of protein, and 4 g of fiber. It's a good source of B vitamins, iron, calcium, and zinc.
A new dietary trend that is gaining increasingly more attention is the avoidance of meat and other animal products.And so, to maintain a good level of protein intake, people are looking for plant-based products such as textured soy protein.
Textured or texturized vegetable protein, also known as textured soy protein, soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to certain meats.
Copyright © 2019. Richest Group All rights reserved.