It is an excellent source of valuable proteins. It contains no gluten, so in recipes for baking it should only be used as an additive – usually, however, it is added to wheat flour. Soya is alkalising and has a high content of vitamins B1 and B3, lecithin, calcium and magnesium. Soya lecithin acts as an emulsifier, just like the lecithin contained in eggs. By adding 3-5% soya flour to baked goods, we can replace eggs and significantly extend their shelf life. Fine soya flour can also be used to thicken soups and sauces.

Black soya has a sweet taste, affects the spleen and kidneys and is neutral. It moves blood, eliminates wind, clears heat and moistens. It is suitable for bloating and skin diseases associated with rheumatism.

Yellow soya has a sweet taste, affects the stomach, spleen and large intestine. Its nature is neutral to warm. It moistens and detoxifies, and helps with swelling and loss of appetite. It should not be consumed in large quantities, as this would cause dampness and phlegm to form in the body.