Fuchu, also known as “soy shavings” or “soy protein,” is derived from soybeans. Its texture and ability to absorb flavors make fuchu a versatile ingredient that can be used in a wide variety of dishes.
Fuchu is a source of vitamins and minerals such as:
History and Origin of Fuchu
Fuchu has a long and rich history that traces back to ancient China.
This product first appeared over 2000 years ago when local residents began experimenting with soybeans. As a result of processing soy milk and its components, a unique product was created that has high nutritional properties.
The production process of fuchu involves several stages, including pressing soy milk and subsequent freezing. This helps to preserve essential nutrients such as protein and minerals, which has made fuchu popular not only in China but around the world.
In the 20th century, with the growing interest in vegetarianism and healthy eating, fuchu began to be actively used in the cuisines of various countries, incorporating it into diverse dishes.
Today, fuchu is an important ingredient in Eastern cuisine and is used in salads, soups, and main dishes.
Nutritional Value
Fuchu has a low glycemic index (GI) of about 25, making it suitable for a keto diet.
The glycemic load of fuchu is low – around 5.
In 100 grams of this product, you can find:
- Calories: 350 kcal
- Protein: 40 g
- Fat: 1 g
- Carbohydrates: 20 g
Although fuchu contains carbohydrates, it can be included in a keto diet in limited amounts.
