The film removed from a soyamilk, in China called to "fuchzh" in Japan and Korea "yuba" or "yucca", received huge distribution and in Russia under the name "soy asparagus" though it has no relation to an asparagus family.
The fat gentle film removed from slowly boiling soyamilk is and is to a fuchzh. It is very useful product containing vitamins B and E and also huge amount of substances, necessary for the person, such as potassium, iron, calcium, copper, phosphorus, antioxidants and others.
Caloric content to a fuchzh from 250 to 500 kcal on 100 grams, and protein content is about 40%. Fuchzhu is one of the most important sources of useful vegetable protein therefore a populyarena among vegetarians and not only.
The soy asparagus serves as good prophylactic for prevention of oncological diseases, osteoporosis and diseases of a cardiovascular system.
Own taste to a fuchzh is practically absent, but this product has property to absorb aroma and taste of those products together with which prepares. It can be used for salads and as the independent dish soaked in a brine with spices. Quite often soy asparagus is added to soup and ragout and also prepared together with rice, mushrooms or vegetables.
You shouldn't forget that, as well as no product, a fuchzha can be used in excess quantities, it can lead to pancreas diseases. But the use of this product 2-3 times a week will become tasty and useful additive to a diet.