Soybeans – beneficial properties and calorie content, application in food production

The content of the article

• What is soybeans?
• What does soya look like
• How to grow
• The chemical composition of soybeans
• Useful properties of soy
• Harm
• Food use
• Plant photo

The reputation of soybeans is changeable: then it is considered one of the most valuable sources of vegetable protein and vitamins, then the cause of dangerous diseases. The oldest cereal crop is popular in all countries of the world due to its nutritional qualities and wide scope, but nutritionists warn against excessive enthusiasm for this product..

What is soybeans?

Soy is a representative of the legume family, brought to Russia from China and India. The peoples of these countries cultivate and eat soybeans for more than 5 thousand years. The culture is not particularly demanding on growing conditions, in our time, new varieties are cultivated almost everywhere. The largest volumes of soybean are grown in Russia in the following territories:

• Amur Region (more than half of the domestic crop);
• Primorsky Krai;
• Khabarovsk region;
• Krasnodar region;
• Stavropol.

What does soya look like

The plant is a herbaceous stalk, depending on the variety, they are tall or short, bare or covered with hairs. Shoots have small pubescent leaves, the shape of which differs in different species. The inflorescences are medium-sized, light purple and purple hues. Soya bean up to 6 cm long has 2 wings, under which is the most valuable part of the plant: 2-3 oval seeds covered with a shiny dense shell. Seeds are often yellow in color, but there are green, brown, and even black fruits.

How to grow

Soy is not too demanding on growing conditions. It tolerates even frosts, if they do not occur during the flowering and fruit formation. Soybean feels best at a temperature of + 21-22 ° C. With abundant watering and sufficient illumination, seedlings appear even at +14 ° C. On loose non-acidic soils, by August – September, culture with simple but regular care gives a plentiful harvest.

The chemical composition of soybeans

The rich composition and dietary qualities make soybeans the most important source of substances necessary for humans. Its main value is a high content of vegetable protein (up to 90%), containing all 9 amino acids necessary for the body. Eating this dietary product helps to make up for the lack of animal proteins in the body. The energy value of 100 g of beans is 147 kcal. This amount contains many useful substances. The composition of soy includes the following daily necessary elements for a person:

• proteins – 12.95 g;
• fats – 6.8 g;
• carbohydrates – 11.05 g;
• water – 67.5 g;
• trace elements (potassium, calcium, phosphorus, magnesium, copper, sodium, iron);
• fatty acids (linoleic and linolenic);
• phospholipids necessary for the normal functioning of the cells of the nervous system;
• vitamins A and E, which increase immunity;
• estrogens.

Useful properties of soy

The value possessed by beans will benefit all lovers of the product. Particular attention to their presence in the daily menu should be paid to the following persons:

• suffering from cardiovascular diseases (the use of dietary food from beans reduces the risk of their development);
• women who are prone to neoplasms in the chest area (soy products affect the lengthening of the menstrual cycle, which reduces the likelihood of breast cancer);
• prone to fullness and suffering from a large amount of cholesterol in the blood (soybeans accelerate metabolism);
• diabetics (the product normalizes sugar levels);
• women suffering from hot flashes caused by age-related hormonal changes in the body;
• elderly (calcium, which contains culture, strengthens bones);
• aspiring to a healthy lifestyle (lecithin – a substance in beans – fights against the aging of the body and atherosclerosis, increases the efficiency of the brain, positively affects attention and memory by improving nerve conduction).

Harm

Despite the many advantages of soy, excessive passion for the product is unsafe. Do not get carried away with its use for the following categories of people:

• young children prone to allergies;
• people who often suffer from migraines (soybeans contain tyramine, which can provoke and intensify headache attacks);
• persons with diseases of the genital area, since the product contains a large number of phytoestrogens, similar in effect to female sex hormones;
• those who have reduced thyroid function (hypothyroidism);
• men planning to continue the genus (due to the ability of soybeans to reduce sperm concentration);
• during pregnancy, you should not use beans due to the fact that soy reduces the possibility of normal bearing the fetus;
• all categories of people should better refrain from products from genetically modified soybeans, the production of which is officially prohibited in Russia.

Food use

Soy-based foods are firmly rooted in our daily nutrition. Such dishes are especially relevant for people who are limited in the use of animal proteins for one reason or another. For vegetarians, beans are the main source of protein necessary for the body to function properly. Not without soy products and those for whom the use of meat is prohibited for health reasons. The low cost of soy dishes makes them available to everyone to diversify their nutrition.

The following beans-made products are most popular among Russians:

• soy flour (ground seeds);
• soybean oil – it is used for dressing salads, heat treatment of products;
• soy milk – a low-calorie bean drink that resembles regular milk, does not burden the pancreas due to its low fat content;
• soy meat – a product from soy flour, similar in structure and appearance to real meat, contains a large amount of protein;
• sauce – the result of fermentation of beans by fermentation;
• miso – bean paste obtained from a fermented product used to prepare first courses;
• tofu – soy cheese, similar to sour-milk taste, type and structure, is a source of a huge amount of protein;
• tempe – another product obtained from fermented soybeans, special fungi are used in its production.

Plant photo