Soybean residue is the insoluble part of soybean seeds with water during the production and processing of soy milk or tofu. Soybean residue is milky white or light yellow, very smooth.
Soybean residues contain a lot of protein, Calcium, Potassium, Starch, soybean residue is high in fiber but produces less energy so if used regularly, soybean residue will help reduce excess calories.
Because of this advantage, soybean residue is often added in items such as cakes, cookies, donuts, muffins, porridge, sauces, spices, soups, stews ...
Soy milk residues can also be used as animal feed. Also because soybean residues are quite rich in nitrogen residues which are good for plants, because this fertilizer is completely natural, it is still used by farmers in many countries because it is not afraid of chemicals that harm the environment or absorb toxic substances into fruit trees.
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