Soyabean and Soy Foods - Healthy Life!
Soyabean and Soy Foods - High Quality Protein Content
Nandigram Agro - Our Culture Agirculture
Uses of Soyabean
Soybeans are members of the pea (legume) family of vegetables and have been a staple of Asian cuisines for thousands of years. Soy and soy foods are popular especially for people following vegetarian and vegan diets. This is due to their high-quality (“complete”) protein content, and their ability to be processed into milk and meat substitutes.
Soybeans can be consumed in many ways.
Foods made from soybeans can be divided into unfermented and fermented foods. Unfermented foods include – tofu, soymilk, edamame, soy nuts and sprouts, while fermented soy products include – miso, tempeh, natto and soy sauce.
Some soy products are sources of calcium and iron – such as tofu or tempeh (made with a calcium coagulant) and calcium-fortified soy drinks.
More research is needed, but the evidence so far suggests that it is wise to include whole soy (or soy) foods in your daily diet.
Benefits Of Soyabean
Soy is a high-quality protein. It is one of the few known plant foods (the other is amaranth seed and to a lesser degree, quinoa) to contain all the essential amino acids, like those found in meat.
The soybean is:
high in fibre, high in protein, low in saturated fat, cholesterol free, lactose free, a good source of omega-3 fatty acids, a source of antioxidants , high in phytoestrogens.
Soybeans contain hormone-like substances called phytoestrogens that mimic the action of the hormone oestrogen and have been associated with beneficial health effects. Eating soybean-based foods may reduce the risk of various health problems, including cardiovascular disease, stroke, coronary heart disease (CHD), some cancers and improve bone health.
Evidence also suggests the consumption of soy and soy foods is beneficial for peri-menopausal and postmenopausal women and is linked to fewer and reduced severity of hot flushes.
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