01/12/2020
Okara: A low calorie flour powder made of tofu, commonly used in Japanese food, full of calcium, potassium, niacin and calcium.
Okara is the fibrous portion of bean ground up. It consists of parts of soybeans that remain after filtering pureed beans to produce soy milk and tofu. It is usually white or yellowish in colour, rich in nutrients containing fiber, calcium, protein, and other insoluble and soluble minerals. In fact, Okara is more nutritious compared with tofu and soy milk due to the high fiber content, which is used in traditional Korean, Japanese and Chinese cuisines.
It is full of calcium, potassium, niacin and calcium. Most soybean isoflavones remain in Okara, as do vitamin B and fat-soluble nutritional factors including linoleic acid, soy lecithin, phytosterols, linolenic acid, vitamin D, and tocopherol. Okara fermentation promotes digestion and absorption of nutrients, and also improves nutritional value. It increases the amount of edible fiber, fatty acids, sugars, vitamin B2, vitamin B12 and flavoprotein. It contains high protein, soluble, and insoluble fiber content, and is highly perishable.
More at https://powerpax.jp/pages/okara
