Tuesday 28 February 2017

VEGA SOYFIT- PRESENTS TOFU SUPREME WITH THREE DIFFERENT FLAVOURS !!!!





Tofu Supreme:
Vega Industries has been developed a new products named ‘soyfit tofu supreme’ (extra firm) which is made without adding any preservatives in it can store at ambient temperature. The shelf life of the soyfit tofu Supreme is four months.
It is very first Indian Tofu which don’t have to refrigerate and tests really delicious. Tough it is extra firm, it becomes soft after making any dish or recipe It is available in three variants
  1)     Regular
  2)      Chilli
  3)      Garlic pepper 

For more details call us +91- 8080930470 /+91-7718985555 (Calls/ Texts/ Whatsapp) or
#‎VegaIndustries #

Temph ‪#‎HealthWell ‪#‎VegaSoyfit ‪#‎Nutrition ‪#‎Food & ‪#‎Beverages ‪#‎SoyaPaneer ‪#‎SoyaAtta ‪#‎Tofu ‪#‎SoyaMilk

Monday 27 February 2017

SOYFIT- SOYA PANEER PALAK RECIPE- PREFERRED TO AN ENTIRE FAMILY !!!!

                                                            Soyfit-Soya Paneer Palak

Sr.No Ingredients                               Quantity Quantity
1       Soyfit Soya Paneer                     1 Packet 100gm
2       Butter                                          1 1/2 tbsp 15 gms
3       Milk                                               1/2 cup          125 ml
4       Methi Seeds, Jeera ,Haldi       1/2 tbsp each 2gms each
5       Chilli Powder Optional                1/2 tbs             2 gms
6       Sugar                                               1/2 tbs            2 gms
7       Spinach / palak Leaves             1 bunch 2 gms
8       Sugar                                               1/2 tbs 200 gms
9       Onion (Chopped Fine)          1 medium 50 gms
10       Ginger and Garlic Pest                  1 tbs             5 gms
11       Oil                                                  1 tbs 12 ml
12       Salt                                             To taste            To taste
   Method : 
1.Dice a packet of soyfit soya paneer into pieces of 1x1x 1/2 inch.
2.Heat Butter in non-stick pan. Spread paneer on heated pan. Saute for 5 minutes .Turn over the other side and do the same.
3.Take milk in narrow bowl of cup. Dissolve 1/2 tbsp salt. Marrinate sauted paneer.
4.Heat oil in same pan . When oil is hot add methi , jeera then onion. Add ginger /galic paste, haldi, chilli powder ,sugar ,salt.
5.Wash destemed Palak, grind leaves coarsely . Add to masal and cook for 10 minutes .Add milk paneer marinate. Cook till mixture boils, shut off the flame. Let paneer absobs the flavour.
6.Before serving take off cover and cook for 5 minutes on high flame.

For more details call us +91- 8080930470 /+91-7718985555 (Calls/ Texts/ Whatsapp) or
#‎VegaIndustries #

Temph ‪#‎HealthWell ‪#‎VegaSoyfit ‪#‎Nutrition ‪#‎Food & ‪#‎Beverages ‪#‎SoyaPaneer ‪#‎SoyaAtta ‪#‎Tofu ‪#‎SoyaMilk

Sunday 26 February 2017

SOYA ATTA WITH SOYA GOODNESS FOR YOUR HEALTH AND FITNESS !



Soya Flour is made from roasted soybeans that have been ground into a powder. Soya bean flour is used in many products and has several uses and is considered to be a Health food. With increasing awareness about health, there is a distinct shift towards soya products including its flour. Its use as supplement in wheat flour is increasing substantially in many households. Rich in high-quality protein and other nutrients, soy flour also adds a pleasant texture and flavour to a variety of products. As a coating before deep frying any food item,oil usage is considerably reduced. As an add on for soups to increase its protein content. Ideal for sport persons, for growing teenagers wherever higher protein intake is required. 

Two kinds of soy flour are available: 
1)  Natural or full-fat soy flour which contains the natural oils that are found in the soyabean.
2)  Defatted soy flour which has the oils removed during processing.

Both kinds of soy flour will give a protein boost to recipes; however, defatted soy flour is even more concentrated in protein than full-fat soy flour. Available Soyfit soya atta in convenient vaccum pack of 250 gm. One packet can be thoroughly mixed with 1 kg of wheat atta to give you chappatis with 18% of protein which is about same as in meat.

  Availabilty ? 
Soyfit Soya flour is available in all natural foods stores and all the supermarkets. Please ask us, to find the nearest supermarket at your place.

  Culinary Uses 
        Since soya flour can become packed in its bag or container, always stir it before measuring. Soya flour can be used as-is, or, for a pleasant nutty flavour, toast it before adding it to a recipe. Put the soy flour in a dry skillet and cook it, stirring occasionally, over moderate heat Soya flour can be used coarsely powdered as a thickening agent in gravies and sauces, or it can be added, finely powdered, to baked goods. 
        In baked products, soya adds tenderness and moisture and helps to keep products from becoming stale. Products containing soya flour brown more quickly, so it is sometimes necessary to either shorten the baking time or decrease the temperature slightly. Using more soya flour than this will cause breads to be too heavy and dense, since soya flour is free of gluten, the protein that gives structure to yeast-raised baked products. 
        Soya flour also makes a good egg substitute in baked products. Replace one egg with 1 tablespoon of soya flour plus 1 tablespoon (15mL) of water. Although soy flour has not yet found its way into many family kitchens, it is used extensively by the food industry. Soy flour turns up in an amazing array of food products, including fudge and other candies, pies, doughnuts, cakes and rolls, pasta, pancake mixes and frozen desserts. In fried foods, like doughnuts, soy flour reduces the amount of fat that is absorbed by the dough. It adds a rich colour, fine texture, tenderness and moistness to baked goods. 

  How To Store ? 
Because soya flour must always be refrigerated, it is not often available in bulk. Keep soya flour in the refrigerator for several months or in the freezer for up to a year.

  Health Benifits : 
   Soy flour is extremely rich in high quality protein and is an excellent source of iron, calcium and B-vitamins.
   Soya flour is good a source of isoflavones (phytoestrogens).
   Isoflavones are compounds thought to be largely responsible for many of the health benefits associated with eating soya.


Sr.No          Nutrient                                           Contents

1          Protein(gm per 100gm)                    44.07
2          Fat(gm per 100gm)                            22.03
3          Carbohydrate(gm per 100gm)            25.77
4          Energy(Kcal)                                    477.63
5          Calcium(mg per 100gm)                    264.96
6          Potassium(mg per 100 gm)            2457.22
7          Phosphorous(mg per 100 gm)            276.41
8          Magnesium(mg per 100gm)            361.35
9          Iron(mg per 100gm)                            13.07
10         Total Dietary Fibre(gm per 100 gm)    16.76
          Insoluble Dietary Fibre(gm per 100 gm)   12.01
          Soluble Dietary Fibre(gm per 100 gm)     4.75
11         Cholesterol                                             0

For more details call us +91- 8080930470 /+91-7718985555 (Calls/ Texts/ Whatsapp) or
#‎VegaIndustries #

Temph ‪#‎HealthWell ‪#‎VegaSoyfit ‪#‎Nutrition ‪#‎Food & ‪#‎Beverages ‪#‎SoyaPaneer ‪#‎SoyaAtta ‪#‎Tofu ‪#‎SoyaMilk

Thursday 23 February 2017

!!.. Vega Industries Wishes You Happy Maha Shivratri..!!


!!.. Vega Industries Wishes You Happy Maha Shivratri..!!

For more details call us +91- 8080930470 /+91-7718985555 (Calls/ Texts/ Whatsapp) or
Login to http://vega-soyfit.com/ or
Like us on facebook https://www.facebook.com/Vega-Industries-424714297575627
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#VegaIndustries #Temph #HealthWell #VegaSoyfit#Nutrition #Food & #Beverages

Wednesday 22 February 2017

' TEMPEH IS UNIQUE WITH DIFFERENT NUTRITIONAL VALUES AND TEXTURAL QUALITIES!!!! '


Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from Greater Chinese cuisine.

Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content ofprotein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages.Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.

  History :
Tempeh originated in today's Indonesia, probably on the island of Java.
The invention of tempeh is connected to tofu production in Java. The tofu-making industry was introduced to Java by Chinese immigrants circa the 17th century. Chinese Indonesian historian Ong Hok Ham suggests that tempeh was accidentally produced as the by-product of the tofu industry in Java; as discarded soybeans residue caught the spores and grew a certain whitish fungi that was found to be edible.

  Preperation :
In the kitchen, tempeh is often prepared by cutting it into pieces, soaking inbrine or salty sauce, and then frying. Cooked tempeh can be eaten alone, or used in chili, stir fries, soups, salads, sandwiches, and stews. Tempeh's complex flavor has been described as nutty, meaty, and mushroom-like. It freezes well, and is now commonly available in many western supermarkets, as well as in ethnic markets and health food stores. When thin-sliced and deep-fried in oil, tempeh obtains a crisp golden crust while maintaining a soft interior-its sponge-like consistency makes it suitable for marinating. Dried tempeh (whether cooked or raw) is more portable and less perishable and may be used as a stew base. Sometimes when tempeh is diced and left, they will create white feathery fluff which bonds the cut, this is normal and still edible.

Sr.No     Parameters                  Values

1    Energy (kcal/100g)      239
2    Protein (g/100g)            23.42
3    Fat (g/100g)                    14.32
4    Carbohydrate (g/100)      4.15
5    Sugar (g/100g)              Nil
6    Dietary Fiber (g/100g)      1.70

For more details call us +91- 8080930470 /+91-7718985555 (Calls/ Texts/ Whatsapp) or
‪#‎PoweredBY‬ www.srionlineportal.com
‬‪#‎VegaIndustries #
Temph‬ ‪#‎HealthWell‬ ‪#‎VegaSoyfit‬ ‪#‎Nutrition‬ ‪#‎Food‬ & ‪#‎Beverages‬ ‪#‎SoyaPaneer‬ ‪#‎SoyaAtta‬ ‪#‎Tofu‬ ‪#‎SoyaMilk‬

Tuesday 21 February 2017

SOYA MILK IN CHOCOLATE FLAVOUR NOW - GO FOR IT!!

Soymilk is an aqueous extraction of the soybean resembling milk. The nutritional composition, appearance, and flavor of good quality soymilk is remarkably similar to that of cow's milk.Soymilk has been known in mainland China for centuries. Soymilk is used as a breakfast beverage in mainland China, Japan, Taiwan and Thailand. And now its use in Europe and USA and in latin Ameriaca is extensive for balanced and healthy diet. Alternatively, it can be made into yogurt (curd) or tofu (paneer) or used directly in cooking.
There are various flavours available of the Soyfit - Soya Milk like Chocolate,Banana,Strawberry,Mango,Pista,Vanilla,Plain.

  Contains:
Soyabean, water,salt,sugar,permitted flavours and colours.
No preservatives used.

  How to store ? 
Soyfit Soymilk is having durability of one year without refrigeration. However before drinking you can refrigerate it from 3-5 degree Celsius to have a chill and blended flavour taste. Freezing is not at all necessary and recommended. Shake well before serve.

  When and where to use ?
You can use Soyfit soymilk to anywhere at anytime. In the Breakfast , during the lunch ,during the evening refreshment or in the evening dinner. You can use it while in the travelling ,in the picnics, in daily hectic schedule ,anytime anyday. Its hygienic and quality manufacturing will only deliver health and health and health anytime anywhere anyday.

  Health Benefits : 
  It is cholesterol free product.
  Highly rich in protein, vitamins and minerals.
  Lactose free.
  Highly digestible and nutritious alternative of dairy and meat cantered diet.
                
                 100 ML Soyfit Soya Milk Contains:
Sr.No              Nutrient (Chocolate)            Contents(appx.)
1                      Protein                                   3 g
2                     Carbohydrate                         1.55 g
3                     FAT                                        1.1 g
4                     Calorific Value (Kcal)           62.1
5                     Calcium                                 14.28 mg
6                     Potassium                              111.44 mg
7                     Phosphorous                          10.25 mg
8                     Magnesium                            14.68 mg
9                     Sodium                                   48.41
10                   Sugar                                      8.5 g
11                   Cholesterol                             0

For more details call us +91- 8080930470 /+91-7718985555 (Calls/ Texts/ Whatsapp) or
#‎VegaIndustries #

Temph ‪#‎HealthWell ‪#‎VegaSoyfit ‪#‎Nutrition ‪#‎Food & ‪#‎Beverages ‪#‎SoyaPaneer ‪#‎SoyaAtta ‪#‎Tofu ‪#‎SoyaMilk

Sunday 19 February 2017

' SOYA PANEER BOOSTER FOR GOOD HEALTH !! '





Tofu Supreme:
Vega Industries has been developed a new products named ‘soyfit tofu supreme’ (extra firm) which is made without adding any preservatives in it can store at ambient temperature. The shelf life of the soyfit tofu Supreme is four months.
It is very first Indian Tofu which don’t have to refrigerate and tests really delicious. Tough it is extra firm, it becomes soft after making any dish or recipe It is available in three variants
  1)     Regular
  2)      Chilli
  3)      Garlic pepper 

For more details call us +91- 8080930470 /+91-7718985555 (Calls/ Texts/ Whatsapp) or
#‎VegaIndustries #

Temph ‪#‎HealthWell ‪#‎VegaSoyfit ‪#‎Nutrition ‪#‎Food & ‪#‎Beverages ‪#‎SoyaPaneer ‪#‎SoyaAtta ‪#‎Tofu ‪#‎SoyaMilk

Thursday 16 February 2017

SOYA ATTA IS THE BEST CHOICE FOR YOUR FAMILY TO STAY HEALTHY !!!



Soya Flour is made from roasted soybeans that have been ground into a powder. Soya bean flour is used in many products and has several uses and is considered to be a Health food. With increasing awareness about health, there is a distinct shift towards soya products including its flour. Its use as supplement in wheat flour is increasing substantially in many households. Rich in high-quality protein and other nutrients, soy flour also adds a pleasant texture and flavour to a variety of products. As a coating before deep frying any food item,oil usage is considerably reduced. As an add on for soups to increase its protein content. Ideal for sport persons, for growing teenagers wherever higher protein intake is required. 

Two kinds of soy flour are available: 
1)  Natural or full-fat soy flour which contains the natural oils that are found in the soyabean.
2)  Defatted soy flour which has the oils removed during processing.

Both kinds of soy flour will give a protein boost to recipes; however, defatted soy flour is even more concentrated in protein than full-fat soy flour. Available Soyfit soya atta in convenient vaccum pack of 250 gm. One packet can be thoroughly mixed with 1 kg of wheat atta to give you chappatis with 18% of protein which is about same as in meat.

  Availabilty ? 
Soyfit Soya flour is available in all natural foods stores and all the supermarkets. Please ask us, to find the nearest supermarket at your place.

  Culinary Uses 
        Since soya flour can become packed in its bag or container, always stir it before measuring. Soya flour can be used as-is, or, for a pleasant nutty flavour, toast it before adding it to a recipe. Put the soy flour in a dry skillet and cook it, stirring occasionally, over moderate heat Soya flour can be used coarsely powdered as a thickening agent in gravies and sauces, or it can be added, finely powdered, to baked goods. 
        In baked products, soya adds tenderness and moisture and helps to keep products from becoming stale. Products containing soya flour brown more quickly, so it is sometimes necessary to either shorten the baking time or decrease the temperature slightly. Using more soya flour than this will cause breads to be too heavy and dense, since soya flour is free of gluten, the protein that gives structure to yeast-raised baked products. 
        Soya flour also makes a good egg substitute in baked products. Replace one egg with 1 tablespoon of soya flour plus 1 tablespoon (15mL) of water. Although soy flour has not yet found its way into many family kitchens, it is used extensively by the food industry. Soy flour turns up in an amazing array of food products, including fudge and other candies, pies, doughnuts, cakes and rolls, pasta, pancake mixes and frozen desserts. In fried foods, like doughnuts, soy flour reduces the amount of fat that is absorbed by the dough. It adds a rich colour, fine texture, tenderness and moistness to baked goods. 

  How To Store ? 
Because soya flour must always be refrigerated, it is not often available in bulk. Keep soya flour in the refrigerator for several months or in the freezer for up to a year.

  Health Benifits : 
   Soy flour is extremely rich in high quality protein and is an excellent source of iron, calcium and B-vitamins.
   Soya flour is good a source of isoflavones (phytoestrogens).
   Isoflavones are compounds thought to be largely responsible for many of the health benefits associated with eating soya.


Sr.No          Nutrient                                           Contents

1          Protein(gm per 100gm)                    44.07
2          Fat(gm per 100gm)                            22.03
3          Carbohydrate(gm per 100gm)            25.77
4          Energy(Kcal)                                    477.63
5          Calcium(mg per 100gm)                    264.96
6          Potassium(mg per 100 gm)            2457.22
7          Phosphorous(mg per 100 gm)            276.41
8          Magnesium(mg per 100gm)            361.35
9          Iron(mg per 100gm)                            13.07
10         Total Dietary Fibre(gm per 100 gm)    16.76
          Insoluble Dietary Fibre(gm per 100 gm)   12.01
          Soluble Dietary Fibre(gm per 100 gm)     4.75
11         Cholesterol                                             0

For more details call us +91- 8080930470 /+91-7718985555 (Calls/ Texts/ Whatsapp) or
#‎VegaIndustries #

Temph ‪#‎HealthWell ‪#‎VegaSoyfit ‪#‎Nutrition ‪#‎Food & ‪#‎Beverages ‪#‎SoyaPaneer ‪#‎SoyaAtta ‪#‎Tofu ‪#‎SoyaMilk

Wednesday 15 February 2017

' SOYMILK NOW AVAILABLE WITH MANY FLAVOURS '


Soymilk is an aqueous extraction of the soybean resembling milk. The nutritional composition, appearance, and flavor of good quality soymilk is remarkably similar to that of cow's milk.Soymilk has been known in mainland China for centuries. Soymilk is used as a breakfast beverage in mainland China, Japan, Taiwan and Thailand. And now its use in Europe and USA and in latin Ameriaca is extensive for balanced and healthy diet. Alternatively, it can be made into yogurt (curd) or tofu (paneer) or used directly in cooking.
There are various flavours available of the Soyfit - Soya Milk like Chocolate,Banana,Strawberry,Mango,Pista,Vanilla,Plain.

  Contains:
Soyabean, water,salt,sugar,permitted flavours and colours.
No preservatives used.

  How to store ? 
Soyfit Soymilk is having durability of one year without refrigeration. However before drinking you can refrigerate it from 3-5 degree Celsius to have a chill and blended flavour taste. Freezing is not at all necessary and recommended. Shake well before serve.

  When and where to use ?
You can use Soyfit soymilk to anywhere at anytime. In the Breakfast , during the lunch ,during the evening refreshment or in the evening dinner. You can use it while in the travelling ,in the picnics, in daily hectic schedule ,anytime anyday. Its hygienic and quality manufacturing will only deliver health and health and health anytime anywhere anyday.

  Health Benefits : 
  It is cholesterol free product.
  Highly rich in protein, vitamins and minerals.
  Lactose free.
  Highly digestible and nutritious alternative of dairy and meat cantered diet.
                 
             100 ML Soyfit Soya Milk Contains:
Sr.No        Nutrient (Plain)             Contents(appx.)

1          Protein                                    3 g
2         Carbohydrate                          1.55 g
3          FAT                                        1.1 g
4         Calorific Value (Kcal)            58.2
5         Calcium                                 14.28 mg
6         Potassium                              111.44 mg
7         Phosphorous                          10.25 mg
8         Magnesium                           14.68 mg
9         Sodium                                 48.41
10        Sugar                                   0.5 g
11       Cholesterol                           0

For more details call us +91- 8080930470 /+91-7718985555 (Calls/ Texts/ Whatsapp) or
#‎VegaIndustries #

Temph ‪#‎HealthWell ‪#‎VegaSoyfit ‪#‎Nutrition ‪#‎Food & ‪#‎Beverages ‪#‎SoyaPaneer ‪#‎SoyaAtta ‪#‎Tofu ‪#‎SoyaMilk

Tuesday 14 February 2017

' VEGASOYFIT ' PRESENTS NEW PRODUCT " TEMPEH " ..!!


Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is unique among major traditional soy foods in that it is the only one that did not originate from Greater Chinese cuisine.

Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole bean give it a higher content ofprotein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages.Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.

  History :
Tempeh originated in today's Indonesia, probably on the island of Java.
The invention of tempeh is connected to tofu production in Java. The tofu-making industry was introduced to Java by Chinese immigrants circa the 17th century. Chinese Indonesian historian Ong Hok Ham suggests that tempeh was accidentally produced as the by-product of the tofu industry in Java; as discarded soybeans residue caught the spores and grew a certain whitish fungi that was found to be edible.

  Preperation :
In the kitchen, tempeh is often prepared by cutting it into pieces, soaking inbrine or salty sauce, and then frying. Cooked tempeh can be eaten alone, or used in chili, stir fries, soups, salads, sandwiches, and stews. Tempeh's complex flavor has been described as nutty, meaty, and mushroom-like. It freezes well, and is now commonly available in many western supermarkets, as well as in ethnic markets and health food stores. When thin-sliced and deep-fried in oil, tempeh obtains a crisp golden crust while maintaining a soft interior-its sponge-like consistency makes it suitable for marinating. Dried tempeh (whether cooked or raw) is more portable and less perishable and may be used as a stew base. Sometimes when tempeh is diced and left, they will create white feathery fluff which bonds the cut, this is normal and still edible.

Sr.No     Parameters                  Values

1    Energy (kcal/100g)      239
2    Protein (g/100g)            23.42
3    Fat (g/100g)                    14.32
4    Carbohydrate (g/100)      4.15
5    Sugar (g/100g)              Nil
6    Dietary Fiber (g/100g)      1.70

For more details call us +91- 8080930470 /+91-7718985555 (Calls/ Texts/ Whatsapp) or
‪#‎PoweredBY‬ www.srionlineportal.com
‬‪#‎VegaIndustries #Temph‬ ‪#‎HealthWell‬ ‪#‎VegaSoyfit‬ ‪#‎Nutrition‬ ‪#‎Food‬ & ‪#‎Beverages‬ ‪#‎SoyaPaneer‬ ‪#‎SoyaAtta‬ ‪#‎Tofu‬ ‪#‎SoyaMilk‬