Soy and its derivatives. Properties

Soy is a herbaceous plant of the legume family, but very different in terms of the usefulness of its grains of beans, to which it closely resembles. Soybeans originated in China and Japan, where it constitutes a large portion of the feed. This plant has been acclimatized in Europe with great ease, as demonstrated by tests conducted mainly in countries like France. The U.S. is one of the major producers (50% of global soybean) and is commonly used for a long time.
Its use in food has been developed over the last 50 years, with the purpose of offsetting the deficit of protein and also because of its high nutritional value of grains.

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Composition of soybean
Unlike other legumes, soybeans, dry beans with, contain significant amounts of fat (14-20%) and high dose of protein (30-50%), while its carbohydrate content is relatively low (20-30%). Their proteins containing the 10 main amino acids essential for good nutrition. For all this it follows that soy food is one of the most complete, comparable to meat or milk but without the drawbacks of these foods. The rest of the vegetables do not have this as complete nutritional value.
Among soy proteins quote the most important legume or vegetable casein (25-32%). Among fats, soybean oil besides the lecithin (2-3%) of high nutritional value. Of the carbohydrates highlight the mucilage (consisting Arabana and galactans) and a special sugar, the monosaccharide four carbon atoms called stachyose, starch or sucrose were not found, which makes soy is very useful in the regime diabetics.
With regard to minerals, soy contains 5% of minerals, ie seven times more than animal milk, five times more than meat and eggs and two times more than other legumes. Soy contains 230 mg of calcium per 100 grams. Because of this vegetable soybean is getting more alkaline combat acidification that produces the feeding of meat and carbohydrates. You are rich in phosphorus.
Its highlight the group vitamins B, vitamin E and carotenoids (provitamin A).

Properties of soy
Besides all that has been said about its nutritional value we must emphasize the value of soybeans hormone (genistein) that has become famous for their properties to the woman at the time of menopause or climacteric.
Its rich in isoflavones (natural estrogen) that allows it to be of excellent vegetable to help combat the risk of cardiovascular disease, cancer, osteoporosis and symptoms associated with menopause (hot flashes, restlessness, nervousness, loss of mass, bone , etc..) due to loss of estrogen.
Since soy is rich in lecithin helps fight blood cholesterol, triglycerides and maintain good circulatory system, beyond its commitment to the central nervous system.
Because of these properties of soy is not uncommon but is increasingly used in human food and its consumption in the West continue to grow. It is an excellent food for vegetarians, diets for obesity for children and diabetes.

*Automatic Translation