Benefits of Soy
If possible try to substitute cow's milk for soy milk, especially if you have problems with your heart.

Benefits of Soy

The soybean has formed a part of the diet of human being for almost 5,000 years and unlike most of the plant foods, the soybean is rich in proteins and is considered equivalent to animal foods in terms of quality of the protein that it contains.

It is indigenous to China from where it moved on to Europe in the seventeenth century and to our continent 100 years later.

Soy belongs to the legume family, the same as beans, peas, chickpeas, and alfalfa. These plants are characterized by growing a fruit or elongated sheath called a legume.

Just like corn, soy is the source of many nutritional byproducts: el go (soy dough), soy milk, tofu (soy curd similar to cheese), miso (fermented curd), natto (fermented curd, okara (remaining from the manufacture of go), tempeh (fermented whole soybeans), kinako (roasted flour), shoyu or tamari (soy sauce) and vegetable ‘meats’, into which artificial flavors and colors are added so that it is eaten with or as a substitute for meat.

Soy is a complete food that helps regulate intestinal function. Consuming soy, regardless of how it is prepared, confers a certain protection against various kinds of cancer, especially of the stomach. It contributes to the health of the blood, and it is thus recommended for diabetics. It likewise helps to dissolve gallstones.

Soy, mature seeds, basic nutritional value per 100 g

  • Energy: 450 kcal or 1870 kJ
  • Carbohydrates: 30.16 g
  • Sugars 7.33 g
  • Dietary fiber 9.3 g
  • Fat 19.94 g
  • Protein: 36.49 g
  • Water: 8.54 g
  • Vitamin A equivalent 1 pg 0%
  • Vitamin B6 0 377 mg 29%
  • Vitamin B12 0 pg 0%
  • Vitamin C 6.0 mg 10%
  • Vitamin K 47 pg 45%
  • Calcium 277 mg 28%
  • Iron 15.70 mg 126%
  • Magnesium 280 mg 76%
  • Potassium 1797 mg 38%
  • Sodium 2 mg 0%
  • Zinc 4.89 mg 49%

Percentages relative to the recommendations (DDR) of the U.S.A.

Before we must add that soy is the best source of vitamin E after the wheat germ, and the best vitamin K. Soy is a star nutritional that shines itself, well its meat exceeds fifty percent content protein to the red meats, moreover this product abounds the fiber dietary, potassium, phosphorus.

Magnesium, copper, molybdenum and selenium. Its calcium content is double to milk and beer yeast. It is a food that can be consumed daily owing to the versatility of products that come from it.

However, while it is recommended to consume it daily, it is not advisable to eat only one product derived from soy since that produces flatulence; to avoid them simply vary the menu without falling on a single product.

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