functions of ingredients vegeterian

... Functions of Ingredients Vegetarian groups Will not eat Will eat Lacto vegetarian Meat, fish, poultry, eggs Milk of milk products Lacto-ova Mean, fish, poultry Milk or milk products, egg Vegan Any animal protein Plant based protein products Soya beans * The soya bean is a legume vegetable - a pod-bearing plant from the same plant family as peas and beans. * Soya beans have a high protein content, low starch, and also contain micro nutrients. * Soya bans are used to make many food products such as textured vegetable protein (TVP), soya flour, soya milk, bean curd tofu and soya source. Soya textured vegetable protein (TVP) Characteristics: * Spongy texture * Bland flavour * Can be made to resemble meat Nutritional content: * High in protein * Fortified with vitamin B and iron * Low in fat * Low in cholesterol * High in dietary fibre Tofu - soya bean curd Tofu is used in: * Chunks for oriental dishes, * Stir-fry, * Casseroles * Savoury flans * Soups * Salads Characteristics: * Soft, smooth textured * Semi-solid food *

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