What is the nutrient content of okara (soy pulp leftover from making soymilk or tofu) and where can I find recipes for using it?
NOTE: OKARA IS REFERRED TO AS “TOFU LEES” IN MANY ASIAN RECIPES. NUTRIENT CONTENT OF OKARA from http://www.nal.usda.gov/fnic/foodcomp/search/: About 3/4 c. of okara (the amount left over from one batch [6 cups fluid] of soymilk) contains: Kcal 70.5 protein 2.95 g Total fat 1.56 Carbohydrate 11.46 g Calcium 73.5 mg Iron 1.3 magnesium 24 mg sodium 8.1 mg zinc .58mg selenium 9.6 mcg Thiamin 0.018 mg Riboflavin 0.018 mg Niacin 0.915 mg vitamin B6 .105 mg folate .24 mcg fiber is not listed History of okara. FOR RECIPES USING OKARA (some of these recipes will need “veganizing”): http://japanesefood.about.com/od/tofu/r/okara.htm http://www.ellenskitchen.com/clearlight/okara/okara.html http://realfoodliving.com/soymilkrecipes.htm http://www.soyclub.com/history.htm http://veganfeastkitchen.blogspot.com/2008/06/okara-miso-pt.html http://veganfeastkitchen.blogspot.com/2008/05/practical-way-to-use-okara.html http://veganfeastkitchen.blogspot.com/2008/09/dark-fudgy-okara-brownies.html http://okaram
