Most soy protein is a relatively heat-stable storage protein. This heat stability enables soy food products requiring high temperature cooking, such as tofu, soy milk and textured vegetable protein (soy flour) to be made.
Soy is a good source of protein for vegetarians and vegans or for people who want to reduce the amount of meat they eat, according to the US Food and Drug Administration:
Soy protein products can be good substitutes for animal products because, unlike some other beans, soy offers a 'complete' protein profile. ... Soy protein products can replace animal-based foods—which also have complete proteins but tend to contain more fat, especially saturated fat—without requiring major adjustments elsewhere in the diet.
Flaxseed comes from the flax plant (also known as Linum usitatissimum), which grows to be about 2 feet tall. It likely was first grown in Egypt but has been cultivated all around the world.
The flax plant can be woven into linen — its fibers are two to three times as strong as cotton! When the plant first came to North America, it was primarily grown to produce clothing. In the mid-20th century, however, cotton took over as the United States’ fiber of choice, so these days, most places in North America that grow flax do so to produce seeds.
The fruit (pod, nut) of the peanut (Arachis hypogaea L.) is made of an external shell (or hull) (21-29%) and of the nut itself (79-71%), which consists of a thin hull ("skin", seed coat) (2-3%), the kernel (69-73%) and the germ (2.0-3.5%) (van Doosselaere, 2013). The term "peanut" may refer to the whole fruit (including the shell), to the kernel with its thin coat, or to the kernel without the thin coat. Peanuts are nutrient- and energy-rich products that are mainly used for food, but whole cull peanuts or decorticated peanuts are occasionally sold for feed. Like other peanut products, peanuts can be contaminated by aflatoxins and should be tested before being fed to livestock.
Black gram is very nutritious as it contains high levels of protein (25g/100g), potassium (983 mg/100g), calcium (138 mg/100g), iron (7.57 mg/100g), niacin (1.447 mg/100g), Thiamine (0.273 mg/100g), and riboflavin (0.254 mg/100g). Black gram complements the essential amino acids provided in most cereals and plays an important role in the diets of the people of Nepal and India.