Soybean and vegetarian nutrition

Soy is one of those foods, which due to its characteristics, is considered one of the most valuable in the world of nutrition. It is a privilege for vegans to be able to count on this among the products that can be included in their dietary plans. From the scientific point of view, its importance has been so high that it can be said that it is one of the most studied foods, so much so that it is often considered as a "miracle" product.

Next, we will review the most significant characteristics and properties that have turned the soybean into a mythical food in the world of nutrition.

What is soy?

Soybean is a plant, from which we seek to obtain its seeds, of great value in human and animal nutrition. It is classified as a legume, has a high content of essential fatty acids, so it is presented as a source of protein of great value to the body, since its saturated fat content is practically negligible.

Soy has been found in the culinary culture of human beings for several thousand years and its protein value among vegetables is estimated to be as high as that of animal protein.

Properties of soybeans: Soy is a very complete food, technically it has everything. Just to give an 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; 0.3 grams of saturated fat and 0.02 grams of salt.

If we consider these properties, it is incredible to be able to obtain 25 grams of protein in 180 KCAL while it only provides 0.3 grams of saturated fat and 0.02 grams of sodium. All this makes soy a very well balanced and healthy food.

Soy is one of the few elements that contain the 9 essential amino acids for human beings. This makes it a great choice as a protein, since we do not need to resort to other foods to supplement the consumption of amino acids needed by our body. Its vitamin and mineral composition is considerably high, which, combined with its high fiber content, makes soy an essential food for weight loss.

A study conducted with more than 6000 women over a period of 10 years sought to determine the influence of soy on the development of cancerous diseases. All this happened after some specialists hypothesized that one of the active elements of soy could be responsible for the acceleration of cancer, the r