Okara is a yellowish pulp consisting of the insoluble parts of soybeans, which remains when pureed soybeans are filtered in the production of soy milk. It is low in fat and high in protein, calcium, iron, and riboflavin, and can for example be used as a taste neutral addition to bread and pastry doughs. It is primarily used in modern times, however, for the production of pig and cattle feed. Like most bean products, it is not fit for consumption until thoroughly heated for at least an hour.