The soybean is part of a large family of plants called legumes. One of the benefits of legumes relies on their protein content, in fact higher than other plant foods. As for the soy, a mature one is about 42% protein, 33% carbohydrate, 20% oil and 5% hull.
Soybeans have fiber and produce many substances, among which phytochemicals. Phytochemicals are special compounds produced by plants which may help prevent disease and one special group is to be found in soy, called phytoestrogens.
These chemicals, along with the fiber also found in soy, can help reduce LDL cholesterol thereby decreasing the risk of heart disease. Other chemicals in soy may help prevent certain types of cancer and may also help lower the risk of osteoporosis by helping the body retain calcium. Soybeans contain minerals, including iron and, if the processing method is correct, calcium.
Soy foods are rich in isoflavones, being unique plant compounds that match human hormone receptors and aid in special health benefits. Using soy when cooking is quite beneficiary as combined with isoflavones lower cholesterol, provide some protection against cancers of the prostate and uterus, contain antioxidants, inhibit blood clotting, improve the elasticity of blood vessels and aids in the building of bone.
The Food and Drug Administration recommends the eating of 25-50 grams of soy each day if you would like to receive all benefits that soy has to offer.
Soybeans have fiber and produce many substances, among which phytochemicals. Phytochemicals are special compounds produced by plants which may help prevent disease and one special group is to be found in soy, called phytoestrogens.
These chemicals, along with the fiber also found in soy, can help reduce LDL cholesterol thereby decreasing the risk of heart disease. Other chemicals in soy may help prevent certain types of cancer and may also help lower the risk of osteoporosis by helping the body retain calcium. Soybeans contain minerals, including iron and, if the processing method is correct, calcium.
Soy foods are rich in isoflavones, being unique plant compounds that match human hormone receptors and aid in special health benefits. Using soy when cooking is quite beneficiary as combined with isoflavones lower cholesterol, provide some protection against cancers of the prostate and uterus, contain antioxidants, inhibit blood clotting, improve the elasticity of blood vessels and aids in the building of bone.
The Food and Drug Administration recommends the eating of 25-50 grams of soy each day if you would like to receive all benefits that soy has to offer.
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