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With more people turning to vegetarianism, veganism and plant-based diets, and a renewed interest in high-protein diets, soya chunks are popular among vegetarians for their high protein content. Apart from vegetarians, soya chunks are popular among non-vegetarians too, for their meat-like density and texture.
With more people turning to vegetarianism, veganism and plant-based diets, and a renewed interest in high-protein diets, soya chunks are popular among vegetarians for their high protein content. Apart from vegetarians, soya chunks are popular among non-vegetarians too, for their meat-like density and texture.
The high protein content in soya chunks makes it very popular, especially among the fitness conscious crowd.
Soya chunks first became popular in Eastern parts of India. Then, even the non-vegetarians started buying soya chunks and started using them as a substitute for meat. The love for soya chunks caught on in other parts of India gradually.
soya chunks come in their dehydrated form, they double their volume quickly. The texture of soya chunks becomes soft, fibrous, and spongy once you soak it in water.
The protein in soya chunks is on par with real meat. Moreover, they are low in fat and are pocket friendly. Hence, they get their name as ‘vegetarian’s meat’

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