From Soybeans to Wolffia: Thailand’s Most Powerful Plant Proteins
Most Important Thai Plants with Protein Thailand has a variety of native and cultivated plants rich in protein, many of which are staples in traditional diets. Here’s a comprehensive list of the most significant ones: 1. Soybeans (ถั่วเหลือง - Thua Liang) Protein: ~36g per 100g (dry) Uses: Tofu, soy milk, fermented pastes (เต้าเจี้ยว, น้ำมันถั่วเหลือง) Key Role: Primary plant-based protein in Thai cuisine. 2. Mung Beans (ถั่วเขียว - Thua Khiao) Protein: ~24g per 100g (dry) Uses: Bean sprouts, desserts (ขนมถั่วเขียว), cellophane noodles (วุ้นเส้น) 3. Peanuts (ถั่วลิสง - Thua Lisong) Protein: ~25g per 100g Uses: Satay sauce, snacks, Pad Thai topping 4. Black Beans (ถั่วดำ - Thua Dam) Protein: ~21g per 100g (dry) Uses: Sweet soups, traditional desserts 5. Winged Beans (ถั่วพู - Thua Phu) Protein: 10-15g (pods), up to 20% (tubers) Uses: Eaten raw in salads, stir-fried, or as a root vegetable 6. Wolffia / Watermeal (ผำ or ไข่น้ำ - Pham or Khai Na...