Section 1. History of distribution and classification of soybeans.
Soya- this is genus of plants in the legume family. motherland soybeans is Eastern.
soy is one of the richest plant foods in protein. This property allows soybeans to be used for cooking and enriching various dishes, as well as the basis of vegetable substitutes for animal products. Numerous so-called. soy products. Soy and soy products are widely used in East Asian (especially Japanese and Chinese) and vegetarian cuisines.
Distribution history and classification of soybeans
Soybeans are often referred to as the "wonder plant" due to their high plant protein and nutrient content. In vegetarian cuisine, soybeans are the most popular vegetable substitute for animal products. Up to 400 food products are obtained from soybeans, from which more than 1000 culinary dishes are prepared.
According to some sources, soybeans were cultivated as early as the 11th century BC. It is authentically known that 6-7 thousand years ago they began to grow in northern China. The appearance of soy in the Ancient China historically associated with the ruling Chou dynasty several thousand years ago. A five-thousand-year-old message has been preserved about the ceremony of the beginning of spring sowing, when he made the first furrow with his own hands and sowed the five main crops. People's Republic of China, including cultivated soybean seeds.
On the territory of Manchuria, soybean was first introduced into the culture. To this day, Severo-Vostochny remains the main region for the commercial production of soybean seeds. Cultivated soybean then spread to southern China, Korea, Japan and other countries in Southeast Asia, and in the 18th century came to Europe, America and other parts of the world.
AT Europe and the United States, soybeans have been grown for a long time for demonstration and study in gardens and experimental plots in Holland, France, and England. AT USA soy was brought in 1765 by the sailor S. Bowen. He set up crops on his plantation for the production of soy sauce, the technology of which he mastered in China. But with his death in 1777, experiments with soy in America ended. The second attempt to introduce soy in USA owned by President Benjamin Franklin, who in 1770 sent soybean seeds from London to one of the famous American botanists. However, American farmers began to actively engage in soy only in the 19th century.
In the Far East, Russian settlers grew soybeans already in ancient times, BC. In the European part of the Russian Federation, the first experimental crops were carried out by the agronomist I.G. Podoba in 1875. The beginning of the mass introduction of soybeans in Russian Federation falls on 1926-1927. Crops were organized in the Far East, and the All-Union Soybean Institute was established in Blagoveshchensk.
Most soybean species are perennial climbing plants common in the tropics and subtropics from Africa, South Asia and Australia to Oceania. However, when it comes to soybeans, they usually mean the most famous species - soybeans (Glycine max (L.) Merr.).
Cultivated soybean seeds, sometimes called "soybeans" (from the English soya bean, soybean) - widespread, known as far back as the third millennium BC. e. Soy is often referred to as the "wonder plant" - partly due to the relatively high yield and high content of vegetable protein in many respects similar to the animal, averaging about 40% of the seed mass, and in some varieties reaching 48-50%. In this regard, soy is often used as an inexpensive meat substitute, not only by people with low incomes, but also simply by those who follow restricted diets. meat(for example, vegetarians). It is also included in some animal feeds.
Cultivated soybeans are widely cultivated in Asia, South Europe, Northern and flaming continent, Central and Southern Africa, australia, on the islands of the Pacific and Indian Oceans at latitudes from the equator to 56-60 °.
The Russian word "soy" was borrowed from the Romance or Germanic languages, in which it sounds like soy / soya / soja. In turn, according to the generally accepted version, there it appeared from the Japanese word "sho: yu", meaning soy sauce.
Soy is one of the most ancient cultivated plants. The history of cultivation of this crop is estimated at least five thousand years. Soybeans in China have been found on rocks, bones, and tortoise shells. The cultivation of soybean is mentioned in the earliest Chinese literature, dating back to the period of 3-4 thousand years BC. The famous ancient scholar of the People's Republic of China (PRC) Ming-i wrote that the Republic of China emperor Huang-di (according to other sources, Shennong (Shen-Nung)), who lived about 4320 years ago, taught people to sow five crops: rice, wheat, chumiza, millet and soybeans. According to one of the largest soybean specialists in the USSR, V. B. Enken, soybean as a cultivated plant was formed in ancient times, at least 6-7 thousand years ago.
At the same time, the absence of remains of this plant among the Neolithic finds of other crops (rice, chumiza) in the Middle Kingdom, as well as a semi-legendary personality emperor Shennong raised doubts among other scientists about the accuracy of dating the age of cultivated soybeans. So Hymowitz (1970), referring to the work of Chinese researchers, concluded that the existing documented information about soybean domestication in China refers to period not earlier than the 11th century BC.
The next country where soybean was introduced into cultivation and received the status of an important food plant was Korea. The first samples of soybeans came to the Japanese islands later, in period 500 BC e. - 400 AD e. Since that time in Japan local landraces began to form. It is believed that soy Japan came from Korea, because the ancient Korean states colonized the Japanese islands for a long time. This thesis confirms the identity of Korean and Japanese soybean forms.
Soybeans are known to European scientists after the German naturalist E. Kaempfer visited the East in 1691 and described soybeans in his book “Amoentitatum Exoticarum Politico-Physico-Medicarum”, published in 1712. In the famous book by C. Linnaeus “Species Plantarum” , published in the first edition in 1753, soybean is mentioned under two names - Phaseolus max Lin. and Dolychos soja Lin. Then, in 1794, the German botanist K. Moench rediscovered the soybean and described it under the name Soja hispida Moench. Soybean penetrated into Europe through France in 1740, however, it began to be cultivated there only from 1885. In 1790, Soybean was first imported into England.
The first soybean studies in the United States were conducted in 1804 in Pennsylvania and in 1829 in Massachusetts. By 1890, most of the experimental institutions of this countries have already experimented with soy. In 1898, a large number of soybean varieties from Asia and Europe were brought to the USA, after which purposeful selection and industrial cultivation of this crop began. In 1907, the area under soybeans in the United States already amounted to about 20 thousand hectares. In the early 1930s, the area under soybeans in this country exceeded 1 million hectares.
According to the Far Eastern scientist-breeder V. A. Zolotnitsky (1962), who was the first in the USSR to start scientific selection of soybeans, the priority in the research of wild and cultivated soybeans belongs to Russian scientists and travelers. The first domestic references to soybeans refer to the expedition of V. Poyarkov to the Sea of Okhotsk in 1643-1646, who encountered soybean crops along the middle reaches of the Amur among the local Manchu-Tungus population. Poyarkov's notes were soon published in Holland and became known in Europe almost a century before Kaempfer. The next domestic archival mention of this culture dates back to 1741. However, the practical interest in this culture in Russian Federation appeared only after the World Exhibition in Vienna in 1873, where more than 20 varieties of soybeans from Asia and Africa were exhibited.
In 1873, the Russian botanist Maksimovich met and described soybean under the name Glycine hispida Maxim. in almost the same places, which was firmly rooted for a whole century both in the Russian Federation (and then in the USSR) and in the world.
The first experimental crops in the Russian Federation were made in 1877 on the lands of the Taurida and Kherson provinces. The first breeding work in the Russian Federation were started in 1912-1918. on the Amur experimental field. However, the class struggle of 1917-1919. in the Russian Federation led to the loss of the experimental population. The beginning of the recovery of the Amur yellow soybean population, but with a slightly different phenotype, dates back to 1923-1924. As a result of continuous selection for evenness, the first domestic soybean variety was created under the name Amur yellow population, which was cultivated in production until 1934.
According to the breeders of that era, the beginning of the mass introduction and distribution of soybeans in the Russian Federation should be considered 1924-1927. (Enken, 1959; Zolotnitsky, 1962; Elentukh and Vashchenko, 1971). At the same time, soybeans began to be cultivated in the Krasnodar and Stavropol Territories, as well as in the Rostov Region.
Kingdom: Plants
Department: Angiosperms
Class: Dicotyledons
Order: Legumes
Family: Legumes
Subfamily: Moths
Species: soybeans (Glycine max)
The soybean genus (Glycine Willd) includes 18 species from two subgenera: Glycine Willd and Soja. The subgenus Glycine Willd is distributed mainly in australia. The Soja subgenus includes the Glycine max cultigen and its ancestor, the wild-growing Ussuri soybean Glycine Soja, which is distributed in the Far East of our country, in China, Japan, and Korea.
Most soybean species are perennial climbing herbaceous plants (Australian center of origin), the soybean species is an annual plant (Chinese center of origin). The stem of plants of the soybean genus is indistinctly tetrahedral or unfaceted, almost round in cross section, sometimes woody at the base, more often herbaceous, climbing, creeping, less often erect, pubescent to varying degrees or less often naked. Internodes strongly shortened or long. The height of the stems is from very low (from 15 cm) to very high - up to 2 meters or more.
The stem of cultivated soybean is erect, strong, covered with coarse red or whitish hairs. The height of the stem in most varieties ranges from 60-100 cm. However, there are varieties that can reach 2 m in height. There are also dwarf forms with a stem length of 15-30 cm.
In all species of the genus soybean, the leaves are ternate, very rarely with five or more unpaired leaves, usually pinnate. Leaflets from lanceolate-elongated to broadly ovate, entire. Stipules are small, most often falling off. In cultivated soybeans, the leaves are also ternary, with large ovate or oval lobules. When ripe, most varieties of cultivated soybeans fall off the leaves.
In the genus soybean, the flower is zygomorphic, small, located in axillary, less often in apical single racemes, one along the axis of the inflorescence, in the axils of the lower leaves, the flowers are solitary or collected in a stemless bunch. Perianth double. Pedicel with scaly bract; at the base of the calyx are two bracts. Bracts and bracts do not grow back after flowering. Calyx campanulate, with five sepals, almost two-lipped. The two upper sepals are fused at the base or to the middle of the length. The lower three sepals are lanceolate to narrowly lanceolate, almost linear, with denticles fused almost along their entire length. Corolla moth-like, twice or more as long as calyx, hairless. It consists of 5 petals: a sail (flag), two oars (often called wings) and a boat formed as a result of the fusion of two petals. At the place of fusion of the petals of the boat there is a more or less noticeable outgrowth called the keel. Petals with long claw-like processes, varying in shape and size. The color of the corolla can be solid or intermittent, from dark purple to purple, and from blue to white. Sail from broadly obovate to almost rounded, somewhat notched in the middle of the upper part, strongly narrowed at the base and passing into a nail. The wings (oars) are narrow, somewhat fused with the boat. The keel is shorter than the wings, blunt, not twisted.
Stamen tube more or less straight cut or somewhat truncated. Consists of nine fused and one upper free stamen filaments. In the upper part, the filaments are separate, each ending in an anther. Stamens are all fertile, isomorphic, nonprotruding, uni or bifraternal. Ovary almost sessile, hairy, with two or more ovules. The style of the pistil is short, slightly curved. Stigma apical, capitate. Cultivated soybean flowers in axillary racemose inflorescences (3-8 flowers each). Corolla white or purple. The calyx consists of five fused sepals.
The bean is oblong, straight or curved to varying degrees, from almost flattened to cylindrical. The flaps of the bean usually open in a spiral. The color of the valves of immature beans is green or green with varying degrees of anthocyanin pigmentation. Mature beans are dark brown, almost black to very light straw yellow. Seeds from oval-elongated to almost spherical shape or flattened, without seed appendage. The color of the seed coat is from brown-brown to black, green, yellow to varying degrees, rarely with black, brown, purple and red pigmentation. The scar is small, usually short, with an inconspicuous scaly appendage or more often without it. It has a color that is identical to the seed coat or different from it.
In cultivated soybeans, the beans are straight, xiphoid or sickle-curved, pubescent, light gray, brown or black. On a plant, they form an average of 60-80. Each bean contains 2-4 seeds. Seeds are most often oval or spherical, sometimes elongated. The weight of 1000 seeds ranges from 50 to 400 g. The color of seeds in food varieties is predominantly yellow. There are forms with black, green and brown seeds (fodder varieties). The seed hilum is also differently colored.
Soy products, in alphabetical order:
natto - product from fermented, pre-boiled whole soybeans;
soybean flour - flour made from soybean seeds;
soybean oil - vegetable oil from soybean seeds. Often used for frying;
soy milk - a drink based on soy seeds, white;
soy meat- textured product from defatted soy flour. It resembles in appearance and structure;
soy paste:
gochujang - Korean soy paste seasoned with a lot of pepper;
Miso is a fermented soybean paste. It is used, in particular, to make misoshiru soup;
doenjang is a Korean soy paste with a pungent odor. Used in cooking;
soy sauce - a liquid sauce based on fermented soybeans;
Acquainted with the experience of growing and processing soybeans in Canada, A. Podobedov, General Director of Assoya, realized that in just the last 10 years, the farmers of the Maple Leaf Country have created a miracle: they have created a new powerful agriculture from almost nothing.
Canadian farmers allocate from 1 to 10 thousand hectares for soybeans in their farms and collect 120 million tons. beans with a yield of 4t/ha. Soy is a fertile crop: it accumulates about 300 kg of biological nitrogen per hectare in the soil in one season. Soy feed for dairy farming is produced in the farms themselves. And processing companies Canada produce about 400 products that contain soy components.
But what especially shocked the Russian soul was the state's help to soybean farmers. Starting loans are required. 50% discount on fuels and lubricants. Money immediately go to the accounts of farmers, and do not scroll through the banks, as in our enchanted country. The Canadian technology fits well into the Krasnodar intensive farming system, which corresponds to the local soil and climatic conditions. Krasnodar soils, fertile chernozems, are quite suitable for her. Soy is a light-loving and moisture-loving plant; and here she has enough warm cloudless days and precipitation. Even in adverse weather conditions, at least one and a half tons of beans are harvested per hectare. Specialists hope that the soybean of the Kuban and the Far East will eventually provide half of the needs of our animal husbandry in vegetable protein.
100 g of mature (!) Soybeans contains:
Water - 8.5 g
Proteins - 36.5 g
Fats - 20 g
Carbohydrates - 30.1 g
Dietary fiber (fiber) - 3.2 g
Ash - 1.7 g
Vitamins:
Vitamin A (beta-carotene) - 0.15 mg
Vitamin B1 (thiamine) - 1 mg
Vitamin B2 (riboflavin) - 0.2 mg
Niacin (vitamin B3 or vitamin PP) - 2.2 mg
Vitamin B5 (pantothenic acid) 1.7 mg
Vitamin B6 (pyridoxine) - 0.8 mg
Folic Acid (Vitamin B9) 200 mcg
Vitamin C (ascorbic acid) - 6 mg
Vitamin E (tocopherol) - 17 mg
Biotin (Vitamin H) 7 mcg
Choline (vitamin B4) 270 mg
Macronutrients:
Potassium - 1600 mg
Calcium - 200 mg
Magnesium - 225 mg
Sodium - 44 mg
sulfur- 214 mg
Phosphorus - 600 mg
Chlorine - 64 mg
Trace elements:
aluminum- 0.7 mg
Boron - 0.75 mg
iron - 6.6 mg
Iodine - 8 mcg
Cobalt - 31 mcg
Silicon - 175 mg
Manganese - 3 mg
copper- 0.5 mg
Molybdenum 0.1 mg
Ni- 0.3 mg
calories
100 g of soy contains on average about 446 kcal.
Despite a number of useful qualities, soy and soy products also have a number of contraindications. It is known that when consumed in large quantities, soy accelerates the aging process, has a depressing effect on work endocrine system and can cause Alzheimer's disease. It can also provoke hives, eczema, dermatitis, rhinitis, asthma, colitis, conjunctivitis and a number of other diseases.
Do not include soy in the diet of people with urolithiasis. The oxalates included in its composition are the starting material for the formation of stones.
Soy contains isoflavones, which are plant analogues of female sex hormones. Therefore, the use of soy often has a positive effect on the health of a woman, with the exception of the case of pregnancy - isoflavones increase miscarriage and negatively affect the development of the brain of the embryo.
You should also be more careful about introducing soy into the diet of young children - it can cause allergies or become one of the causes of thyroid disease.
oya is an ideal product for a vegetarian, since 40% of it consists of proteins that are not inferior in quality to proteins of animal origin. Soy contains many useful mineral elements: potassium, phosphorus, calcium, magnesium, sodium; iron in it is 7 times more than in wheat bread. Vitamins B, D and E prevent aging, and unsaturated fatty acids stop the growth of cancer cells.
A person who consumes soy will never get sick with obesity, osteoporosis, allergies, coronary heart disease.
Soy contains a significant amount of sugars - raffinose and stachyose, which bifidobacteria use as a source of nutrients. With an increase in the number of bifidobacteria, the risk of cancer and dysbacteriosis decreases, the number of harmful bacteria decreases, and life expectancy generally increases.
The so-called soy meat is made from soybeans. Defatted soy flour is pressed until the protein fibers change structure. Soy analogue of meat does not contain cholesterol, adrenaline and hormones. Soy meat is easier to digest and does not lead to obesity. By itself, it is tasteless, but in combination with other products it acquires a rich taste. Roasted carrots give the soy meat a mushroomy taste, while a tomato gives a meaty taste.
Soy milk is a sweetish drink that looks like regular cow's milk or cream. It is obtained from soaked, crushed and steamed soybeans. The main advantage is the absence of lactose, which can cause allergies and diathesis. Soy milk is perfectly digested and causes less secretion of gastric juice, therefore it is recommended for ulcers and gastritis. Contains a lot of protein, B vitamins and minerals.
However, scientific studies have shown that soy consumption in significant amounts can lead to the development of a number of diseases, in particular, thyroid insufficiency in children, as well as stunted growth. It turned out that soy proteins lead to hormonal changes in the body. That is why soy is contraindicated for pregnant women. The use of soy in large quantities can provoke hives, rhinitis, dermatitis, asthma, bronchospasm, diarrhea, colitis, conjunctivitis, eczema and other diseases. Including soy products in the diet can damage the kidneys, especially if a person already suffers from urolithiasis. The fact is that soy contains salts of oxalic acid - oxalates, which serve as the starting material for the formation of urinary stones.
Soy beans are
Genestein is a substance that can stop the development of certain oncological and cardiovascular diseases in the early stages. And phytic acids inhibit the growth of tumors. Soy-based products are recommended for the prevention and treatment of many diseases (cardiovascular and liver diseases, kidney stones, gallstones, diabetes, allergies to animal protein and many other ailments).
But one of the most important and useful components contained in soy is soy lecithin.
Lecithin and choline (phosphatidylcholine, acetylcholine) contained in it play an important role in the body. These substances are involved in the repair and restoration of brain cells and nervous tissue in general. They are responsible for such functions as thinking, planning, concentration, learning, memory, recognition, sex function, physical activity, etc. They also help in the metabolism of fats, regulate blood cholesterol. With the help of these substances, such diseases are treated: Huntington's and Parkinson's diseases (diseases of the aging organism), diabetes, diseases of the gallbladder, liver, muscular dystrophy, glaucoma, arteriosclerosis, memory problems and, finally, premature aging.
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It belongs to those few products whose fate is so changeable: either they will lift it up, or it will be thrown down from its pedestal. In recent years, it is attributed exclusively to harmful products that bring evil. Are there any benefits to soybeans? Let's try to understand this product.
The history of soybean cultivation
A plant of the legume family, brought to us from China and India, where it has been grown for at least 5 thousand years. In Russia, this unpretentious plant has been massively grown and used in food production since the 70s of the last century. We grow soybeans in the Far East - Primorsky Krai, there are fields in the Stavropol Territory and the Krasnodar Territory, where there is a lot of moisture, heat and a fairly long daylight hours. We export most of the soybeans, using little of it in the production of our own food products.
Useful properties of soy
Soy is the record holder for the content of vegetable protein, its presence in some varieties reaches 90%. Soy protein in its structure and properties is equated to protein of animal origin, due to the content of all nine amino acids needed by the body. In terms of the amount of vegetable protein, soy is superior to beef.
1 kg of soy replaces 80 eggs or 3 kg of beef!
- vegetarians;
- raw foodists;
- people who are allergic to meat;
- patients with type II diabetes mellitus;
- women in menopause;
- fasting people;
- weight watchers, dieters.
The advantage of soy is that if animal protein raises blood cholesterol levels, then vegetable protein regulates it and reduces it by 30%.
Soy composition and beneficial properties
Soybeans contain all the macro- and microelements necessary for the body, a large amount of potassium, phosphorus, a little less magnesium, sodium, iron, copper, molybdenum and others.
Soy is a source of fatty acids (linoleic and linolenic acids) that contribute to the prevention of atherosclerosis, heart disease, and osteoporosis.
Soy grains contain phospholipids, which are especially abundant in soybean oil. They are responsible for metabolism, restore cell membranes, the nervous system, strengthen muscles, help the pancreas and liver work.
Vitamins A, E - tocopherols contained in the product,
Estrogens restore hormonal balance, protect the female body from breast cancer,.
Soy products improve, especially useful in the fight against senile dementia. The opinion that the product causes dementia (impairment of mental abilities) has not been proven.
Soy products do not contain carbohydrates and fats, so calorie content of Tofu cheese is only 73 kilocalories, Therefore, they are a faithful assistant in the fight against excess weight.
Who is bad for soybeans
- soybean capable cause allergies, especially in young children, which is manifested by a rash on the skin in the form of urticaria.
- The small amount of tyramine found in soy can exacerbate migraine in people prone to this disease.
- Soy phytoestrogens, similar to female sex hormones, can provoke neoplasms in a category of people suffering from pathology or diseases of the genital organs.
- Patients with a disease with a decrease thyroid function (hypothyroidism) You should refrain from eating soy and products from it.
- In excess, soy can cause harm to men, reducing the concentration of spermatozoa.
- Genetically modified soybeans are harmful, as are all other similar products, although this has no scientific evidence. Soybean grains are particularly susceptible to modification changes. In this direction, US corporations have successfully surpassed everyone in the world, therefore people who care about their health should avoid products made by foreign manufacturers, do not visit fast food cafes like McDonald's.
On my own, I will add that soy products are the basis of Asian cuisine, but the population of these countries does not suffer from serious diseases, it is actively growing and life expectancy there is not critical.
Harm of soy
As you can see, there is no more harm in soy than in any other ordinary product. So why such attacks on soybeans? Why has she been so disliked lately?
First: soybeans are classified as genetically modified plants. And in vain! In Russia, until 2014, there was a ban on the mass cultivation of this kind of plants and their use in nutrition, which has been extended to this day.
All soybeans produced in the country are natural without changing genes. In addition, a regulation on penalties for growing genetically modified crops without special permission has been developed and has already been adopted.
So there is no reason for the Russian consumer to be afraid of soy products, unlike imported analogues. The good news is that our products are truly the best and most environmentally friendly.
Second: soy has a high binding capacity, thanks to which it retains water well in products, which allows manufacturers of meat products (sausages, sausages, dumplings, meatballs, pates) to use it for their own benefit, adding it to products without stint.
But the buyer pays for meat, not for soy! We don't want to be deceived. Meat should be meat - soy soy! In addition, in all products containing monosodium glutamate or flavorings, manufacturers add soy as their salvation, so that it is more difficult to be exposed.
Soy is used in bakeries to give a special browning to the bread crust. If the bread looks boiled white, soy is clearly present. In the preparation of crackers, soy is also needed for its crunch.
So if you do not want to use soy in products, just consider these recommendations. But once again I want to emphasize that the harm from the presence of soy in them is much less than from chemical additives.
Soy products and their benefits
Despite the bad reputation of consumers, soy finds its use in the production of a large number of food products: soy milk, soy meat, sauces and spreads, soy flour, sweets and bars, cheeses (Tofu) and has its own fans. If you are in their ranks, there is no cause for concern with a properly balanced diet.
Based on the foregoing, to summarize, soybeans in moderation, like all products given to us by nature, should be present in our diet. And all that hype around the harm of soy is an invention absolutely unfounded. There are many more harmful products, such as sauces, chips, crackers with preservatives and a flavor enhancer, sweet carbonated drinks, "chupa chups", the same sausages with a lot of "nuts" and other synthetic ingredients, the harm of which is obvious. However, for some reason, it was soybeans that fell under the distribution.
Although, just in the countries of Europe and America, soybeans are mostly GM and are widely used for food, more popular than ours. Numerous tests and scientific studies have not confirmed the harm of soybeans. All the fuss around the product does not correspond to the scale of the problem.
To be honest, I am not a fan of this product, but Tofu soy cheese tastes good to me. And you are not afraid of soy, eat soy products in moderation and be healthy! Or do you have a different opinion?
Calories, kcal:
Proteins, g:
Carbohydrates, g:
Soy is a herbaceous annual belonging to the family Legumes. The first mention of soybean seeds dates back to Ancient China and dates back to the 7th-6th centuries. BC. Subsequently, soybeans began to be cultivated in Korea and Japan, now soybeans are a traditional product of Asian countries. Europe and America recognized soybeans in the 19th century, and now the plant grows almost everywhere.
Soybean is a bean 4-5 cm long with seeds, which are usually 2-3. Soybean seeds are round or oval, size and shape depend on the soybean variety. The color of the seeds is predominantly yellow, straw, but there are black and green varieties. Soy is neutral in taste and smell, but easily absorbs the aroma and taste of companion products.
Soy calories
The calorie content of soy is 381 kcal per 100 grams of product.
Soy is the main supplier of highly digestible vegetable protein of the highest quality, almost identical to animal protein. Soy is one of the staple foods for vegans, vegetarians and those who, for various reasons, do not consume animal products (calorizator). Soy contains fiber, which consists of indigestible dietary fiber that swells in the intestines and removes toxins and cholesterol from the body. Soybean seeds contain vitamins, as well as minerals:, and, polyunsaturated fatty acids and a special substance genistein, which prevents the occurrence of cancerous tumors in the large intestine. Soy in Asia is considered a product to slow down aging, because centenarians consume soy several times a week.
Harm of soy
Soy is one of the strongest allergens, so for those who are prone to allergic reactions, soy and its products should be used with caution. It must be remembered that along with natural soybeans, transgenic soybeans are used, bred using genetic engineering to accelerate growth and maturation. In Russia, on a mandatory basis, the label of products containing GM soybeans must contain information on the amount of this type.
From soy produce,, and many other products. You can cook soybean dishes at home, for this soybean seeds are poured with cold water and soaked for 12-15 hours, then washed, clean water is added and boiled for 2.5-3 hours. Salads, cakes are prepared from boiled soybeans, they are added to garnishes.
Selection and storage of soy
When choosing soybean seeds, you should carefully inspect the product, make sure that there are no dark spots, mold, and signs of rotting and caking. Soy should be dry and clean, with a shiny dense shell. Soy should be stored in a dry and cool place, out of direct sunlight, away from products with a strong odor. Ideal storage utensils are glass or ceramics with a ground-in lid.
More about soybean, its properties, see the video "Soybean is a great bean" of the TV show "Live healthy!".
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Content
Modern people have a great opportunity to eat not only tasty and varied, but also healthy, because a huge range of products is now available. Soy deserves special attention. Many delicious dishes are prepared from the fruits of this high-protein plant. Milk, butter, flour, and many other things that can be eaten are also made from soybeans. It has a huge number of useful properties and will not harm almost anyone.
What is soy
Soy is an ancient cultivated plant. Belongs to the legume family. The fruits of this plant contain more than 35% protein, unique in its composition of amino acids, and a lot of nutrients. The culture is herbaceous, annual. Soy is an inexpensive and healthy alternative to meat. The main characteristics of the plant, which determine the popularity of its use in food and applications in other areas:
- high yield;
- the ability to produce many different products from raw materials;
- high protein content;
- the possibility of preventing cardiovascular diseases, osteoporosis, heart attack;
- B vitamins, potassium, calcium and essential polyunsaturated fatty acids.
Where does it grow
China is considered the birthplace of the plant. It is cultivated on plantations in Asia, North and South America, Europe, Argentina, Australia on the islands of the Pacific and Indian Oceans. In Russia, cultivation is practiced, as a rule, in the Far East. 60% of all domestic reserves are provided by the Amur Region. The rest is grown in the Primorsky and Khabarovsk Territories, Krasnodar and Stavropol.
What does soy look like
The stems of the cultivated variety have different thicknesses, they are both naked and pubescent. Height from 15 cm to 2 meters. The leaves of all plant species are ternary. The venation is pinnate. The leaves have fluff. There are underdeveloped subulate stipules. The fruit of the soybean is a bean, which opens with two flaps along the dorsal and ventral sutures. Contains 2-3 seeds. The beans are large, 4-6 cm long. They are dense, very rarely crack. Soybean seeds are oval in shape. Color - yellow, less often brown, green or black.
Chemical composition and nutritional value
The plant is rich in protein, easily digestible by the body, with a balanced set of amino acids. The BJU ratio is optimal. Soy contains virtually no carbohydrates, which provides it with a low calorie content. What else is included in its biochemical composition:
- protein - 40%;
- fats - 20%;
- glucose, sucrose, fructose - 10%;
- trace elements: nickel, boron, iodine, aluminum, manganese, molybdenum, cobalt, iron;
- macronutrients: sulfur, phosphorus, silicon, potassium, sodium, magnesium, calcium;
- starch;
- folic acid;
- retinol;
- tocopherols;
- pectins;
- vitamins of groups B, E, D, beta-carotene;
- niacin;
- riboflavin;
- polyunsaturated fatty acids;
- enzymes;
- thiamine;
- pantothenic acid;
- isoflavones;
- choline;
- linolenic acid;
- phospholipids;
- choline;
- lecithin.
What is useful soy
The composition of the plant is unique, so moderate consumption of dishes from it has a beneficial effect on the body. Soy Benefits:
- The plant contains a lot of complete protein. It is often eaten by athletes, bodybuilders, vegetarians. It saturates well, contains few calories.
- Antioxidant action. There are many vitamins in soy, the use of which has such an effect.
- Breakdown and absorption of protein. This action is provided by the contained food enzymes, especially phytic acid.
- Accelerating metabolism, lowering cholesterol levels, restoring cells of the nervous system. These actions are provided due to the high content of choline, lecithin. Because of this effect, soy is often included in the diet of obese patients, patients with abnormal metabolism.
- The plant removes heavy metal salts and radionuclides from the body.
- The use provides prevention of gastric and duodenal ulcers.
- Soy affects the production of insulin by the pancreas, improves its functioning. It is recommended to use in diabetes.
- Positive effect on bone tissue. Beans are useful for the treatment and prevention of arthritis.
Phytoestrogens for Women
Soy contains substances of plant origin that act on the body in the same way as estrogen. Phytoestrogens work selectively. They make up for the lack of female sex hormone. With an excess of estrogen, substances suppress its excessive activity. Isoflavonoids (genistein, etc.) plants are absolutely natural. Hormonal regulation with their help has no side effects. Benefits of soy for women:
- With its use, the risk of developing malignant oncological tumors of the breast is reduced. Hormone-dependent formations occur with excessive production of estrogen, and the substances contained in the plant suppress this process.
- Beans are rich in lecithin. This substance prevents the deposition of fat, burns the formed cells, contributes to the fight against excess weight.
- The use of soy products reduces the symptoms of menopause caused by a lack of estrogen. Thanks to them, hot flashes will disappear, the risk of developing osteoporosis and cardiovascular diseases will decrease. Menopausal women are advised to eat 150-200 grams of soy products per day.
The benefits of germinated soy
The sprouts contain a lot of valuable protein. They contain a full range of vitamins, biologically active substances, enzymes necessary for the body. When sprouting, the concentration of useful elements increases several times. The calorie content of sprouts is very low. Their use helps cleanse the intestines of toxins and carcinogens. The swollen coarse fibers of the sprouts absorb everything harmful, passing through the digestive tract. Sprouted soy contains 30% more fiber than wheat.
It is advisable to use not canned sprouts, but cooked ones with your own hands, they are healthier. To make them, soybeans need to be soaked for 6 hours. After it should be washed and covered with damp gauze. You need to make sure that the beans do not dry out, there should always be a little liquid under them. You need to change the water twice a day, while washing the fruits. Sprouts will appear on the second day. They will be ready for use in 3-4 days. It is better to eat sprouts not raw, but blanched with boiling water for a minute.
This product is very useful, contains many biologically active substances, minerals, vitamins. In Eastern countries, oil has been used for a long time, but in Europe it became popular only in the last century. The substance is obtained after pressing and extracting soybeans. The oil is deodorized or refined to give consumer qualities. It turns out a liquid of a straw-yellow hue, with a pleasant light aroma.
The oil is used to make lecithin. This substance is added to certain foods, drugs, soaps, dyes. Soybean oil can be used to fry something, dress salads with it, use it for baking. 100 g contains 890 kcal. Soybean oil contains significantly more trace elements and tocopherol than sunflower or olive oil. Use brings the following benefits:
- The immune system works better.
- Prevention of cardiovascular diseases, atherosclerosis is carried out due to the contained microelements and vitamins.
- Metabolism is regulated. Prevention of diseases of the digestive tract.
- Thanks to choline and organic acids, the work of the liver and heart muscle improves, cholesterol levels in the blood are regulated.
It is recommended to consume 1-2 tablespoons of oil per day. The product is not only taken orally. Oil is actively used in cosmetology. The product slows down the aging process, actively nourishes and moisturizes the skin of the face, body of the hands, and is able to smooth out wrinkles. It is better to refuse the use and use of oil if you are allergic to soy protein. Contraindications are pregnancy, the risk of migraine attacks, liver and kidney failure.
soy lecithin
A substance produced from beans performs important functions for the human body, takes part in the restoration of brain cells and nervous tissue. Lecithin is responsible for memory, motor activity, thinking, learning ability. The substance regulates the metabolism of fats, cholesterol levels, promotes rejuvenation and helps fight many diseases.
Soy lecithin is a product of the group of emulsifiers. It is used to mix substances with different properties. Lecithin as a food additive is found in spread, bread, margarine, semi-finished products, sausages, chocolate, infant formula, dairy products, fast food. It is worth noting that manufacturers in most cases extract the substance from soybeans that have undergone genetic modification. Therefore, products with it must be included in the diet selectively.
Natural soy lecithin is very useful for the body. it consists of the following elements:
- B vitamins;
- choline;
- linoleic acid;
- phosphoethylcholine;
- phosphates;
- inositol.
Soy lecithin is sold in the form of dietary supplements. Such dietary supplements are recommended to be taken for diseases of the vessels and heart, liver, lipid metabolism disorders, memory problems, pregnancy. Lecithin is added to cosmetics. It nourishes, smoothes and moisturizes the skin, in addition, it gives the product the right consistency. Useful properties of natural soy lecithin:
- Reduces cravings for nicotine. The composition contains the neurotransmitter acetylcholine, which helps the brain receptors to wean from smoking.
- Stimulates metabolism. Lecithin destroys fats, prevents obesity, reduces the load on the liver.
- Protects from stress. Forms a myelin sheath around nerve fibers.
- Cleans blood vessels from cholesterol plaques, strengthens the heart muscle. Contains phospholipids, which are involved in the formation of amino acids that strengthen the myocardium.
- Stimulates the secretion of bile. Lecithin dissolves fats. Because of this, the bile liquefies, is not deposited on the walls of the ducts and the gallbladder.
- Helps brain cells work. Contributes to the preservation and development of memory.
Harm and dangerous consequences
Excess consumption of any product can lead to health problems. What harm can soy cause to the body:
- The product has a strimogenic effect. Substances contained in it can provoke disruption of the thyroid gland and the endocrine system. This causes the formation of goiter, thyroiditis and other diseases.
- The composition contains oxalic acid, which contributes to the development of urolithiasis.
- Excessive consumption of soy products can cause hypertrophy of the pancreas and impair its functioning.
- The enzymes contained in the product slow down the process of absorption of calcium, zinc, iron, iodine from other foods.
- Soy phytoestrogens can disrupt the female reproductive system, although they are considered beneficial. They can cause menstrual irregularities, accelerated development in girls, and problems with childbearing. During pregnancy, they increase the risk of miscarriage, can provoke fetal developmental defects. For men, phytoestrogens are also unsafe. Their excess causes obesity according to the female type, reduced potency, slowing down the development of boys.
- The substances contained in the product accelerate the progression of Alzheimer's disease, senile dementia.
GM soybeans
It is sad, but such a product and derivatives are found on the market very often. Eating genetically modified soy is dangerous. Her genes are artificially altered by inactivation so that the plant does not respond to herbicide treatment. The consequences of eating products from such raw materials have not yet been fully studied. The fact that genetically modified soy does not have beneficial properties, causes obesity and allergic reactions has been accurately confirmed.
Contraindications for use
There are categories of people who need to eat soy products with caution or strictly prohibited. Even a completely healthy person is not recommended to consume more than 150-200 g per day and refuse genetically modified beans. People with diabetes or obesity are allowed to eat soy in minimal amounts. Categorical contraindications:
- pregnancy;
- childhood;
- diseases of the endocrine system;
- individual intolerance;
- young age of women and men.
What foods contain soy
Thanks to the properties of the plant, it is possible to produce many different foods from it. Soy products are used for cooking and enrichment. They are especially popular in vegetarian cuisine, East Asian countries. Types of soy products:
- Natto. Whole fermented boiled seed product.
- Yuba. Dried foam from the surface of soy milk. Used raw, dried. Reminds me of asparagus in texture. Combines with vegetables, cereals and potatoes.
- Flour.
- Edamame. A snack of green boiled beans with seeds.
- Oil. Pleasant taste, suitable for frying and dressing, contains a large amount of vitamin E.
- Tofu. Cheese with different textures. It is soft jelly-like, hard. Pressed into blocks. Frozen yellowish, then becomes white. Very porous.
- Meat. Textured flour product. The structure and appearance are reminiscent of real meat of animal origin.
- Tempe. Fermented seed product. Prepared with the addition of fungal culture. Pressed into briquettes. It has a slight ammonia smell.
- Paste. Gochujang, doenjang, miso.
- Sauce. Liquid dressing for various fermented bean dishes.
- Vegetarian sausages, sausages, meatballs, burgers, cheeses.
- Chocolate. Low-calorie dessert that does not contain animal fats.
Dairy
A lot of tasty and healthy things are made from soybeans. After special processing, milk and derivatives are obtained from the plant, which are an excellent alternative to animal products and practically do not differ in taste. Soy milk does not contain lactose and cholesterol. Scroll:
- Yogurt. Contains a minimum amount of vegetable fats. According to the vitamins and microelements included in the composition, it does not differ from ordinary yogurt. Vegans often include it in their diet.
- Kefir.
- Milk. It is used in its pure form, suitable for cooking cereals, making cocktails, desserts. Does not contain galactose.
- Mayonnaise.
- Tofu. Cheese analogue. Does not contain cholesterol. Perfectly absorbed by the body. Prevents the development of cancer cells, promotes the restoration and strengthening of bone and muscle tissue. Pairs well with herbs, vegetables, seaweed
- Yogurt. Milk fermentation product.
- Cottage cheese. It is obtained by fermenting milk with sourdough or acid and pressing protein clots.
- Ryazhenka.
soy flour
It is made from dry seeds or meal. Almost no starch. Soy flour contains significantly more nutrients and protein than other types. Has binding properties. Because of this, it is good to add such flour to the dough in equal proportions with wheat or other cereals. Eggs may not be included. Ideal for all types of lean baking.
Meat
Their defatted flour is produced by extrusion cooking. Soy meat is low-calorie, contains a minimum amount of cholesterol. Perfect for diet food, vegetarian lifestyle. During the production of meat, all the nutritional properties of the beans are preserved. It contains eight essential acids, so it increases hemoglobin and improves blood quality. Rich in iron and minerals. Well absorbed by the body.
Before cooking, the meat is soaked in water, broth or broth for a while, or boiled, depending on the instructions on the package. The pieces soften and become similar in texture to the real ones. To taste, you can add any sauces, salt, seasonings and spices. After softening with meat, you can cook everything the same as with the usual one: main dishes, soups, salads.
Soy - cooking recipes
A huge number of dishes can be made from a plant and derivatives: first, second, side dishes, salads, desserts. Almost all of them are perfect for dietary and vegetarian food. When choosing meals, keep in mind that soy goes best with vegetables and grains. In the process of cooking, you can safely add seasonings, spices, sauces and other ingredients to enrich the taste.
Syrniki
- Time: 35 minutes.
- Servings: 4 persons.
- Calorie content of the dish: 200 kcal (per 100 g).
- Purpose: breakfast, dessert.
- Kitchen: home.
- Difficulty: easy.
Cheesecakes are made from tofu, which resembles cottage cheese in structure. This is a great option for a light and healthy diet breakfast. Cheesecakes are lush and ruddy. They should be enjoyed not only by adults, but also by kids. According to the recipe, wheat flour is added to the dish, but you can take half the amount of soy flour. In this case, eggs are not put in the dough.
Ingredients:
- vegetable oil - 2 tbsp. l.;
- tofu - 400 g;
- wheat flour - 7-8 tbsp. l.;
- eggs - 2 pcs.;
- vanillin - 0.5 g;
- sugar - 3 tbsp. l.
Cooking method:
- Discuss the tofu. If it is frozen, bring it to room temperature first and squeeze.
- Grate the tofu on a fine grater.
- Add eggs. Mix thoroughly.
- Add sugar, vanilla.
- Gradually add flour. Depending on how wet the tofu is, you may need less than what the recipe calls for.
- Knead a dough that will hold its shape well.
- Form flat cheesecakes. Roll in flour.
- Heat up the oil in a frying pan. Fry the cheesecakes for 2-3 minutes on each side.
cutlets
- Time: 1 hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 195 kcal (per 100 g).
- Purpose: main dish.
- Kitchen: home.
- Difficulty: medium.
From beans you can make excellent cutlets, low-calorie and very nutritious. You can serve them with mashed potatoes, rice, buckwheat. If you are on a diet, then make a simple vegetable salad as a side dish. Cutlets are suitable for those who are fasting, all products allowed for this period are included in the composition. The recipe is not too complicated, any housewife can master it.
Ingredients:
- soy beans - 2 cups;
- flour - 4 tbsp. l.;
- onions - 4 medium heads;
- dried ginger - a couple of pinches;
- garlic - 6 cloves;
- salt, pepper - to taste;
- potatoes 4 medium tubers.
Cooking method:
- Sort the beans and soak overnight. In the morning, rinse, fill with clean water and cook until soft.
- Clean your vegetables. Cut into pieces. Fry two onions in vegetable oil.
- Combine beans, potatoes, garlic. Add onions, both raw and fried.
- Pass the products through a meat grinder or chop with a blender.
- Add spices. You can add some chicken seasoning. Mix the mince thoroughly.
- Heat up a skillet with oil. Form cutlets. Roll in flour.
- Fry cutlets until golden brown on both sides.
Soup with soybeans
- Time: 45 minutes.
- Servings: 4 persons.
- Calorie content of the dish: 153 kcal (100 g).
- Purpose: first course, lunch.
- Cuisine: Eastern.
- Difficulty: easy.
Soybean soup is a light diet first course. Prepared quickly from the simplest ingredients. A portion of this soup for lunch will help you not get hungry until late in the evening. Cooking should be done in vegetable broth, but meat broth is also allowed. Experiment by adding various seasonings, dried herbs, spices to the soup. So you can change the taste of the dish according to your preferences.
Soya is a valuable cultivated plant of the legume family. The peculiarity of this plant is that it has a huge amount of protein, which is not inferior to proteins of plant origin. Soy is an affordable product. Because it has a low price, while it has a high value.
Benefit
Soy contains isoflavones. These components reduce the risk of breast cancer. Therefore, the plant should be introduced into the diet of women.
Soy foods are low in fat and carbohydrates. Therefore, they are easily absorbed by the body. The beneficial properties of soy help fight stomach and intestinal problems. Foods that include soy can be taken in a variety of ways: fried, cheese, pickled, and smoked.
It does not contain cholesterol and is a very satisfying food. The plant is part of various diets for weight loss. The benefits of the product for people who are struggling with a lot of weight, and in the presence of a rich mineral-vitamin complex.
People suffering from the second type of diabetes are advised to use soy products. The use of soy allows you to adjust the metabolism of carbohydrates and normalize the fatty acid and protein composition of the diet.
Soy is the staple food of people who are fasting. After all, the fruit is of plant origin. The product is able to replace meat and dairy products.
The plant replaces pork and beef. In the process of cooking dishes from soy, a large number of spices can be used.
The main component of soy is protein. Also, its benefits are in the presence of choline, lecithin, a set of vitamins and trace elements. Lecithin contributes to the active work of the brain and is very necessary for the nervous tissue. These elements are responsible for memory and thinking, as well as sexual activity. They are able to regulate the amount of cholesterol in the blood and take an active part in metabolism.
The beneficial properties of soy are necessary for those who have heart disease. Products with the addition of soy should be consumed by people who have an allergic reaction to animal proteins.
The beneficial properties of the plant are necessary for people suffering from chronic constipation, arthritis and arthrosis. The product can reduce the level of unnecessary cholesterol. To do this, you need to consume soy daily. It is more convenient to take the product in powder form and add it to different dishes.
The product has a beneficial effect on the skeletal system. He strengthens her. Daily consumption of soy in large quantities helps to slow down the production of thyroid hormones. In this case, general weakness and pain may be present in the body.
Harm
Despite the benefits, soy has properties that can harm the body. The use of the product may contribute to unwanted weight loss. The properties of the product allow you to accelerate the aging process of the human body. The consequence of this may be a violation of blood circulation and the development of various kinds of diseases.
Harm can be caused by soy, which is grown in ecologically disadvantaged areas. The plant absorbs a large amount of unnecessary substances from the ground.
The product has a negative impact on the functioning of the endocrine system. Children who often use soy suffer from thyroid diseases. The plant can cause allergies in babies under 3 years old.
The properties of soy adversely affect the development of the brain of the embryo. Pregnant women should exclude the product from the menu.
Sitting on a soy diet, you should not expect that it can replace all healthy foods. The positive effect of this diet is guaranteed unconditionally. But it is explained by a decrease in the consumption of unhealthy components that daily food has.
People who suffer from uric acid metabolism disorders should be wary of soy consumption. The product helps to increase the content of this component in the blood.
calories
Soy is high in calories. It is 364 calories per 100 grams of product.
The calorie content of the product depends on its mass consumed.
Soy has a record number of calories. People who are dissatisfied with their figure and weight, it is better to exclude soy from the diet.
Contraindications
Soy has contraindications. The product should not be given to children. The presence of some components has a bad effect on the functioning of the endocrine system. Therefore, there may be problems with the functioning of the thyroid gland.
Elements of soy phytoestrogens have a bad effect on the children's body. They promote an early menstrual cycle in girls. On the body of boys, the components act differently - they slow down the overall physical development.
Soy products can cause allergies in babies.
The use of the plant by adults with the presence of endocrinological diseases also has contraindications: the process of hormone production in the body slows down, weakness appears, and problems with the intestines.
The plant is undesirable for those who have urolithiasis. Soy contains elements that provoke the formation of kidney stones.
The product is contraindicated in pregnant women. After all, it contains hormone-like compounds.
Men whose diet is high in soy products have a low sperm count.
Application
Soy should be taken as a supplement. But at the same time, it is necessary to know for sure that the body does not own tumor processes. Soy supplements should be treated with caution.
The specific smell of soy can scare away from yourself. Therefore, the product should be introduced into the diet gradually. Soy can be added to salads. For example, regular cheese can be replaced with soy cheese. Instead of minced meat, add soy minced meat to spaghetti. Rice casserole with soy tastes great.
Soy sauce is very popular and often used. The product is recommended to be bought only in glass containers. It must be prepared by natural fermentation. The color of the sauce is light and dark. Soy sauce should be added to food in very small quantities. Otherwise, it will overpower the taste of the dish.
Soy is often mentioned as a raw material for the manufacture of various medicines.
Home-grown soybeans are added to salads. The plant is used as a means to remove radioactive substances from the human body. To do this, you need to consume soybeans daily.
The nutritional value of the product allows you to use a decoction of soybean seeds for anemia and overwork.
Soy milk benefits the body. The product can be purchased at the store or prepared independently. It is an excellent helper for gastritis, which appeared due to the high acidity in the body. Also, the liquid must be consumed with a stomach ulcer.
Nutritional value, high calorie content, vitamins and other components of the product have a noble effect on the health of the human body. Soy helps with menopause, normalizes mood and increases muscle tone.
In cosmetology, hydrolyzed proteins of the product are actively used. These components are soy proteins. They are obtained from soy flour, which contains no fat. These components can penetrate the skin or hair and act as a conditioner. They are able to retain moisture in the hair and skin, fill their structure with useful substances and restore damaged hair.
The components of the plant help smooth out wrinkles. They are a source of various elements that protect the skin from aging. Thanks to these components, soy is used in anti-aging cosmetics. Such products moisturize, nourish and rejuvenate the skin. They restore every cell of it.
Eyelid skin is very delicate and needs a soy-based serum or cream. These products can reduce dark circles under the eyes and puffiness. Soy extract is actively used in care products for very rough and rough skin of the hands and feet. Soy-based cosmetics do an excellent job with dermatological diseases.
Storage
The seed of the plant can be stored for about 1 year at a moisture content of about 12%. If the moisture index is higher, the soybean seeds must be dried during the storage period. In this case, conventional grain dryers are used.
If the room where the soybeans are located has very low air humidity, the soybean seed shells begin to crack. Therefore, it is necessary to properly dry soybeans.
The nutritional value
Nutritional value per 100 gr. soy is represented by the presence of components:
Vitamins and minerals
100 grams of the product contains a lot of vitamins and minerals:
| vitamins | mg |
| choline | 271 |
| RR | 9,72 |
| H | 63 |
| E | 1.89 |
| AT 9 | 20,01 |
| AT 6 | 0,78 |
| AT 5 | 1,75 |
| IN 2 | 0,23 |
| IN 1 | 0,84 |
| BUT | 12 |
| beta carotene | 0,069 |
| RR | 3,2 |
| minerals | mg |
| strontium | 67 |
| nickel | 304 |
| aluminum | 700 |
| cobalt | 31,23 |
| silicon | 176 |
| boron | 751 |
| molybdenum | 93,9 |
| fluorine | 119 |
| chromium | 16,7 |
| manganese | 2,86 |
| copper | 500,01 |
| iodine | 8,2 |
| zinc | 2,04 |
| iron | 9,7 |
| sulfur | 245 |
| chlorine | 64 |
| phosphorus | 605 |
| potassium | 1607 |
| sodium | 6,22 |
| magnesium | 225 |
| potassium | 348 |
Soy, the benefits and harms of which have been well known for a long time, is a unique product. High caloric content and nutritional value make it possible to use the plant for various diseases.
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