Full breakfast respectively. It is especially popular in Britain and Ireland to such an extent that many cafes and pubs offer the meal at any time of day as an "all-day breakfast". It is also popular in other English-speaking countries, particularly countries that were a part of the British Empire. On its origin, "Country Life" magazine states, "The idea of the English breakfast as a national dish goes right back to the 13th century and the country houses of the gentry. In the old Anglo-Saxon tradition of hospitality, households would provide hearty breakfasts for visiting friends, relatives and neighbours." The full breakfast
Soybean meal and partly because of its palatability, soybean meal is often recommended for use in starter rations when creep feeding lambs. Globally, about 2 percent of soybean meal is used for soy flour and other products for human consumption. Soy flour “provides the basis for some soy milks and vegetable protein”, and is marketed as full-fat, low-fat, defatted and lecithinated types. Most studies of phytoestrogens in soy have identified the isoflavones genistein and daidzein as its principal phytoestrogenic substances. For several soy flour samples analyzed by various persons using high-performance liquid chromatography, daidzein content ranged from 226 to 2100 micrograms per