Soy in holistic nutrition

Soy is one of those foods that, due to its characteristics, is considered one of the most valuable in the field of nutrition. In Holistic Nutrition, it is recommended to include soy or its derivatives, being a food suitable for several dietary regimes, including vegetarians and vegans. From a scientific perspective, its importance is so remarkable that it is often referred to as a "miracle" product due to the number of studies that have been conducted on it.

Below, we will explore the most outstanding characteristics and properties that have made soy an emblematic food in the world of nutrition.

What is soybean?

Soybean is a plant from which seeds are obtained that are of great value in both human and animal nutrition. Classified as a legume, it is rich in essential fatty acids and is presented as a source of high quality protein for the body, since its saturated fat content is almost negligible.

Soy has been part of human culinary culture for thousands of years, and its protein value among vegetables is comparable to that of animal protein.

Properties of soybeans

Soy is a complete food, containing practically everything we need. For example, 50 grams of soybeans provide more than 180 KCAL, 2 grams of fat, 15 grams of carbohydrates, 2 grams of fiber and 25 grams of protein; in addition, it only has 0.3 grams of saturated fat and 0.02 grams of salt.

With these properties, it is surprising to obtain 25 grams of protein in only 180 KCAL, while its contribution of saturated fat and sodium is minimal. This makes soy a well-balanced and healthy food.

Soy is one of the few foods that contains the 9 essential amino acids for human beings, which makes it an ideal protein option, since it is not necessary to combine it with other foods to obtain all the amino acids that our organism needs. Its vitamin and mineral content is also quite high, and added to its richness in fiber, soy becomes a key food for weight loss.

A study involving more than 6,000 women over a 10-year period sought to determine the effect of soy on the development of cancerous diseases. This study arose from the hypothesis that some of the active compounds in soy could accelerate cancer. However, the results were contrary, concluding that soy could even reduce the risk of developing this disease.

Studies have also highlighted soy's potential to lower cholesterol and triglycerides, which makes it an effective food against cardiovascular diseases, helping to clean the arteries and facilitating blood flow in the body.

Despite all these benefits, it is important to consume soy in moderation. As with any food, excess can be harmful; since it is so complete and rich in properties, it is easy to fall into overconsumption.