Soy - Benefits, Calorie Content, Properties, Nutritional Value, Vitamins

The ratio of BJU in the product

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Soybean seeds are known as "soybeans" and have been widely used in cooking for over four thousand years. Soy has earned its popularity due to the presence of the following features:

• High yield;
• High protein content (up to 50%), the composition of which is similar to animal proteins (milk and meat);
• Composition, rich in B vitamins, trace elements, polyunsaturated fatty acids;
• Possibility of using as a therapeutic and prophylactic agent for a number of diseases;
• No cholesterol and a low percentage of saturated fat;
• It is a raw material for the production of a wide range of food products, the main of which are soy milk, soy meat, etc.

These properties allow soy to be used as an inexpensive, effective and healthy substitute for dairy products and meat. It is noteworthy that often preference for such products is given not because of economy (although in some cases soy products are actually cheaper than dairy and meat products), but on the basis of other reasons (veganism, for example).

Soy is also included in the composition of feed for young agricultural animals.

Historians claim that soybeans were first cultivated in China, from where they later came to Korea and Japan. Among European countries, soybeans were first tasted by the French at the end of the 18th century.

In our country, the first mention of soy dates back to the 40s of the 17th century. They belong to the pen of the Russian traveler V. Poyarkov, who, having been on an expedition in the Sea of Okhotsk, described the properties of this product. However, it was only at the end of the 19th century that a practical interest in this culture arose in Russia.

Recently, the benefits of soybeans have become a reason for controversy, since more and more often you can find a genetically modified version of this crop in the composition of a product.

Nutritional value, composition and calorie content of soy

The main component of soy is protein, the content of which, according to various authors, can vary, remaining in the range from 38 to 50%. The structure of soy proteins is heterogeneous, but about 70% of them are well absorbed by the body.

The amount of fat in soybeans can reach 27%, but this bar does not fall below 16%. In terms of phospholipid content, soybeans bypass other cultivated plants. Despite the rather high content of saturated fatty acids (about 13-14%), their amount is still less than in animal fats, where it reaches 60%. The percentage of unsaturated fatty acids is 87% of the total.

Soy is supplied with irreplaceable linoleic acid, which is not synthesized by the body, as well as tocopherols, in the amount of which soybean oil holds the record.

The carbohydrates in soy are soluble sugars and polysaccharides. Their mass fraction is about 30 g per 100 g of the product.

The beans of this plant also contain rare products - isoflavones, which have estrogenic activity.

Micro- and macroelements that are part of soybean seeds: phosphorus, potassium, magnesium, calcium, silicon, sulfur, chlorine, sodium, iron, boron, manganese, aluminum, nickel, copper, molybdenum, iodine and cobalt.

The vitamins found in soybeans are E, B6, PP, B3, B1, B2, as well as choline, folic acid and biotin.

The calorie content of soy differs depending on the maturity of the bean. So, 100 g of green soybeans contains 147 kcal, and mature ones already have 446 kcal per 100 g.

The increased calorie content of soybeans in the mature age of beans is due to the fact that the seeds have accumulated a sufficient amount of proteins and carbohydrates.

Useful properties of soy

Despite the fact that the beans of this plant have a colossal set of nutrients, the benefits of soy are not clear cut.

The content of high-grade protein compounds, nutritionally not inferior to proteins of animal origin, is combined with a low content of saturated fatty acids, which is so rich in meat and dairy products. From this point of view, soy is an excellent basis for a diet.

Phospholipids, which are part of soy beans, are involved in the regeneration of cell membranes and increase the detoxification capacity of liver cells, also performing the function of antioxidants. In addition, phospholipids can reduce the need for insulin in diabetic patients, significantly reduce the likelihood of degenerative changes in nerve cells and muscles and strengthen blood vessels.

The content of lecithin helps to accelerate the metabolism of fats and cholesterol, helps the excess fat to burn faster in the liver. In addition, this phospholipid has lipotropic and choleretic effects.

Polyunsaturated fatty acids in soybeans are a kind of precursors of hormone-like substances that prevent the accumulation of cholesterol in the walls of blood vessels, which, in turn, could lead to the formation of atherosclerosis.

The colossal content of tocopherol in soy increases the body's defenses, slows down the aging process, and also increases potency.

The amazing property of soybeans to have a radioprotective effect makes it possible to use it as a means of binding heavy metal ions in the body.

Experts say that soy consumption significantly reduces the risk of obesity, allergies, osteoporosis, and heart disease. The benefits of soy are invaluable for patients with myocardial infarction, atherosclerosis, hypertension, coronary artery disease.

Harmful properties of soy

Unfortunately, soy is not always beneficial for the body.

Complete replacement of animal protein with soy protein leads to the development of insufficient thyroid function and to stunted growth in children. Studies have shown that soy often causes hormonal changes in the body. In this regard, products based on it are contraindicated for pregnant women.

Excessive consumption of soy products leads to rhinitis, dermatitis, asthma, diarrhea, eczema and a number of other diseases.

Soy lovers who are prone to the formation of kidney stones should be careful, since the use of the product can provoke relapses of the disease and worsen the general condition of the kidneys.

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