Soy milk production byproduct

Soy milk production byproduct recipe videos

Soy milk production byproduct, commonly known as okara or soy pulp, is the fibrous residue left over after soybeans are filtered to make soy milk or tofu. It consists primarily of the insoluble fiber, some residual protein, and fat from the soybean. This ingredient is widely used in East Asian cuisines, particularly in Japan, Korea, and China, as a nutritious addition to various dishes.

🍽️ Nutrition at a glance

Okara is a low-calorie, high-fiber food that provides a good source of plant-based protein and is rich in minerals like calcium and iron. A typical serving offers significant dietary fiber with minimal fat and carbohydrates.

Nutrition breakdown

Calories	75 kcal
Protein	7 g
Carbs	8 g
Fat	3 g
Fiber	6 g
Sugar	1 g
Sodium	10 mg
Calcium	90 mg
Iron	1.5 mg
Potassium	280 mg
Magnesium	40 mg
Phosphorus	100 mg
Folate	30 mcg
Manganese	0.5 mg
Copper	0.2 mg

Per 1 cup (150 g) · estimated, varies by recipe

💡 What's interesting

Culturally, okara is a prime example of 'mottainai'—the Japanese concept of avoiding waste—turning a byproduct into a valued ingredient. Nutritionally, its high insoluble fiber content supports digestive health, and it's often fermented in some traditions to enhance its nutritional profile and flavor.