Soybean Recipes for a Healthy Exam Season

Boost Immunity with Soybean Recipes for Students

Soybean recipes are at the forefront as the 100-day countdown to the College Scholastic Ability Test (CSAT) begins, with maintaining the health of students during this critical period becoming a key concern.

To help students stay in peak condition and focus on their studies, the National Institute of Crop Science has introduced simple yet nutritious recipes using domestically grown soybeans.

△ Bean Sprout Rice [Photo by ⓒ jaybi / Pixabay]

Soybeans are well-known for being rich in protein, which helps alleviate fatigue and stress while aiding in weight management. Additionally, soybeans contain lecithin, a substance that is known to improve memory, and black soybeans are particularly high in antioxidants like anthocyanins, which support skin and eye health. These antioxidants are effective in neutralizing free radicals that contribute to aging.

The National Institute of Crop Science recommends two easy-to-prepare meals for students: ‘Bean Sprout Rice’ and ‘Tofu Noodle Salad Pasta.’ Bean Sprout Rice is made by cooking rice topped with bean sprouts, and then mixing it with a sauce made from soy sauce, sesame oil, red pepper powder, minced garlic, and green onions. Tofu Noodle Salad Pasta is prepared by lightly blanching store-bought tofu noodles, draining the water, and then tossing them with various salad vegetables and dressing. Both dishes are filling and serve as hearty meals.

In addition to these meals, soybean-based snacks such as ‘Tofu Chips,’ ‘Soy Milk Latte,’ and ‘Black Bean Shaved Ice’ are also recommended. Tofu Chips are made by air-frying dried tofu, offering a light and nutritious snack. Soy Milk Latte is a refreshing drink made by mixing soy milk with coffee or matcha powder. Black Bean Shaved Ice is a cool dessert made by freezing black bean soy milk, blending it, and topping it with black bean powder.

The Rural Development Administration (RDA) has previously demonstrated the benefits of the black soybean variety ‘Cheongja 5-ho’ in preventing obesity and metabolic syndrome. The RDA has also developed and distributed soybean varieties such as ‘Seonpung’ and ‘Daechan,’ which are ideal for tofu production, and ‘Aram,’ which is rich in isoflavones and GABA and well-suited for sprout production.

Jeong Ji-woong, head of the Upland Crop Development Division at the National Institute of Crop Science, stated, “Soybeans are an excellent crop for replenishing the nutrition and energy of students who are worn out from their studies. We hope that by incorporating our soybean-based foods into their diet, students can remain healthy and perform well in the remaining days leading up to the CSAT.”

Editor 메디마스터
^{Provided by: National Institute of Crop Science}