Soy curls are a soy based meat alternative,[4][5] made from boiling and dehydrating soybeans, with a texture similar to chicken.[6] Soy curls are prepared by boiling, baking or frying.
History
Soy curls were invented in Oregon by Butler Foods around the year 2000.[7]
References
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington (DC): National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.
{{cite book}}: CS1 maint: multiple names: authors list (link) - ^ "FoodData Central". USDA. 28 October 2021. Retrieved 1 June 2022.
- ^ Butler, Grant (2010-10-05). "Going vegan: Soy Curls a new -- and wonderful -- way to bump up plant-based protein". The Oregonian. Retrieved 2016-11-17.
- ^ Stadick, Jim; Stadick, Ravyn (2012-03-06). "What Are Soy Curls?". The Oregon Tale. Retrieved 2016-11-17.
- ^ Overhiser, Sonja (3 June 2019). "Best Soy Curls Recipe". a couple cooks. Retrieved 24 March 2022.
- ^ Clarke, Kelly (14 August 2017). "The Soy Curl Was Born in Oregon". Portland Monthly. SagaCity Media. Retrieved 31 May 2022.
Further reading
- Moskowitz, I.C. (2009). Vegan Brunch: Homestyle Recipes Worth Waking Up For. Da Capo Life Long. pp. 73–75. ISBN 978-0-7382-1272-2. Retrieved 2016-11-20.