MARTYN F. CHILLMAID / SCIENCE PHOTO LIBRARY MARTYN F. CHILLMAID / SCIENCE PHOTO LIBRARY
Soya protein chunks. Made from defatted steamed soya beans, they are used as a meat substitute for vegetarian burgers, casseroles, stews, soups and meatballs. They need to be soaked in water or a seasoned sauce to soften before use and are an excellent source of protein, fibre, magnesium and iron.
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