Soya
75% of the population of our planet at the moment is experiencing an acute shortage of a high-grade protein, i.e., a protein that contains all the essential amino acids. This deficiency of protein puts before people the urgent task of finding affordable and cheap sources of high-grade protein for both enriching the natural and creating new, artificial protein products. Bean plants are one of the sources of such protein. And the most popular is soy. Soy is an annual spring plant that forms an erect bush. The height of this bush ranges from 0.2 m to 2 m. There are four species of this plant: Korean soy, Manchu soy, Chinese soy and Indian soy. Soybean grows well on various soils. Exceptions are acidic, waterlogged soils and solonetzes. However, soybeans love light and moisture. Soy homeland is China. Soybeans were brought to Europe in the late 18th century.
The chemical composition of soybean based on 100 g of product is as follows:
- water - 12 g,
- protein - 34,9 g,
- fats - 17,3 g,
- carbohydrates - 13,5 g,
- ash - 5 g,
- Na-6 mg,
- K-1607 mg,
- Ca-348 mg,
- Mg-226 mg,
- P-603 mg,
- Fe-15 mg,
- B1-0.94 mg,
- B2-0.22 mg,
- PP - 2.2 mg,
- Caloric value - 332 kcal.
Grain and unripe soybeans are used for food, among which, among other things, milk is made, cottage cheese, and soy flour is confectionery. Soybean oil is used in the production of margarine and fusel, and refined oil is used for food. The absence of soybean elements such as lactose and cholesterol, determines the appropriateness of its use in dietary and special nutrition. Soy products are particularly useful for children and the elderly. Also, soy products are used in the diet of people suffering from food allergy to animal proteins, in the case of non-digestion of milk, with various cardiovascular diseases. It also makes sense to recommend the inclusion of products from soy in the diet of people who are overweight.
Consumption of soybean causes a decrease in the dietary content of saturated fatty acids, and due to the presence of fiber it positively affects the regulation of the work of the gastrointestinal tract. Researches have proved the presence of antitumor effect in products from soya, which makes it possible to use it as a preventive agent of oncological diseases. In addition, soy is also hormone-like, improving the condition of women during the menopause( due to phytoestrogens), and reduces the loss of calcium by the body. We should not forget about the presence of vitamins in soy.
Materials used:
Shilov VN, Mits'yo VP"Healthy food"