Products Description
Soybeans are annual herbaceous plants belonging to the genus Glycine in the legume family. Native to China, they are also widely cultivated in countries such as the United States, Japan, and South Korea. With a protein content of 35%-40%, soybeans serve as an excellent source of high-quality protein, featuring an amino acid profile that closely matches the ideal ratio required by the human body. Their fat content ranges from 16%-18%, primarily composed of unsaturated fatty acids.
Cooked soybeans can be consumed directly or processed into diverse products such as soybean oil, soy sauce, dried tofu sheets, tofu skin, and tofu rolls. Shuangqiang Soy Products is a comprehensive enterprise integrating production, sales, and R&D. We offer a wide range of products and provide custom solutions. Click the button below to request services and pricing!
Healthy Soy Foods
Common Soy Foods
Soy Milk
A beverage made by soaking soybeans, grinding them into a paste, filtering the mixture, and boiling it. Rich in plant-based protein, vitamins, and minerals, it is easily digestible and absorbed, making it a common breakfast food.
Tofu
Made from soybeans through processes including soaking, grinding, boiling, and coagulation, tofu comes in various types. With a smooth texture and rich in protein and calcium, it is versatile in stir-fries, soups, and other dishes.
Bean Curd Skin
Formed as a thin film on the surface of boiling soy milk, it is scooped out and dried. Rich in protein and fat, it is commonly used in salads, stir-fries, and soups.
Dried Bean Curd
Created by boiling soy milk, maintaining its temperature until an oily film forms on the surface, then lifting and hanging this film to dry. It results in a stick-like soy product.
Soy Sauce
A liquid seasoning made from fermented and brewed soybeans and wheat. Rich in amino acids and sugars, it enhances flavor and color, making it an indispensable kitchen staple.
Benefits of Eating More Soy Foods
Obtaining High-Quality Plant Protein
Soy is one of the few plant proteins containing a complete amino acid profile, approaching the quality of animal protein. It is suitable for vegetarians or those needing to reduce meat consumption. With a protein content as high as 35%-40%, it promotes muscle repair, enhances physical strength, and supports normal immune system function.
Regulating Blood Lipids and Protecting Heart Health
Soy lecithin and unsaturated fatty acids help lower "bad cholesterol" (LDL) while raising "good cholesterol" (HDL), reducing fatty deposits on artery walls. Daily intake of 25 grams of soy protein can reduce cardiovascular disease risk by 10%-15%.
Improving Bone Health
Soy isoflavones exhibit estrogen-like effects, inhibiting osteoclast activity and slowing calcium loss. Each 100 grams of soybeans contains approximately 200 milligrams of calcium, and pairing them with vitamin D-rich foods enhances absorption.
Promoting Digestion and Metabolism
Soybeans are rich in dietary fiber, which increases beneficial gut bacteria, alleviates constipation, and slows post-meal blood sugar spikes, making them suitable as a staple food for individuals with diabetes.
Our certificates
FAQ
Q: Are you factory or tranding company?
A: We are a huge soybean products factory located in Henan, China with a more than 300 hundred years long history, and we aresupplying the soybean products worldwide with the professional exporting department located in Nanjing, China.
Q: Do you accept OEM or ODM order?
A: Yes, both OEM and ODM orders are welcomed.
Q: What's your main products?
A: We are mainly engaged in the our major areas of bean curd stick, black bean curd stick, green bean curd stick, soybean curd stick, black soybean oil skin, green soybean oil skin, soybean oil skin, etc. Bean Curd Roll Series and more than 100 varieties, which perfectly interprets the deepening integration of tradition and innovation.
Q: What's the MOQ?
A: Our MOQ is 100 cartons per each SKU.
Q: Do you provide free sample?
A: Yes, we may offer free sample, and the customers need to take charge for the freight.
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