Soya or 'Yellow Treasure' is from the legume family and was around from the early days of farming in China and Japan, where it was, and still is to this day, made into milk and cheese (tofu).



Culinary advice :

Of an intense yellow colour, virgin soya oil retains the taste of soya beans. It is therefore appropriate to preparations based on soya (tofu, vegetable pies, etc). It is also of great interest in pastry-making thanks to the lecithin it contains and whose emulsifying and binding properties are much sought after (one must however take care not to put too much fat in the recipe or it would affect the taste).
As with all oils with high polyunsaturated fatty acid content, we recommend you consume it uncooked so as to derive maximum benefit from those fatty acids.

Recipe ideas : Raw vegetables in a mix with other oils ...

Nutritional benefits :

With its high unsaturated fatty acid content, soya oil has oleic acid, linoleic acid and alpha-linoleic acid (Omega-3). All the conditions are there to make it interesting food in preventing arteriosclerosis. Besides its renowned cholesterol-lowering properties, soya oil contains phospholipids (including lecithin) which are purpoted to have favourable effects on the liver, fat metabolism, the nervous system and on the circulation. Soya oil, with its high vitamin A, D and E content, is highly recommended at times of cerebral fatigue. 

Average fatty acid content :



Packed into brown-tinted bottles - 100 cl, 50 cl