What is the SOY?
The SOY belongs to the family of the leguminous ones, therefore it is a vegetable, although with own properties that differentiate it of the remainder of the family.
From where does the SOY come?
It is known in China from millennial times, where it considers it to him the yellow" "Jewel for their nutritious enormous benefits and their medicinal attributes as for preventative qualities about the health.
According to the tradition the Buddhist monks who introduced it in Japan were and later on it was popularized in all East, where their consumption is very important.
Not it happened the same thing in West. The first European reference that one has of the soy goes back to the XVII century and it was taken to the continent by Portuguese and Dutch. However, it was not popularized until the XX century. At the moment, although the diverse products that derive of the soy, integrate many foods of industrial elaboration, it was not still achieved a massive consumption on the part of the western population.
How is the SOY?
It is an annual plant. It is cultured during the hot station. It is harvested approximately 120 days after the siembra. The plant reaches the 80 cm of height; the soya bean takes place in pods from 4 to 6 cm. of length and each pod contains from 2 to 3 beans of Soy. The seed is gathered when the pod puts on of yellow color. He/she has a form from spherical until lightly oval and among the most common colors they are the yellow, black and different tonalities of the coffee. Being the yellow variety the most frequent. The bean is a seed composed by a shell, a hipocótilo and two kidneyworts
In the kidneyworts it is where he/she is most of the protein.
Is reason important its consumption?
The SOY is highly nutritious. He/she is a perfect substitute of the flesh as for nutritious properties and it is an economic alternative due to their low cost.
The SOY is a leguminous one that contains an important percentage of proteins of high quality (it oscillates between a 30 and 40% it is protein) .Por the so much thing he/she almost has double proteins that the flesh, once and he/she mediates more than the other vegetables, three times more than the cereals and the egg and ten times more than the milk.
In their composition there is near 20% of fat. The advantage on the animal products is that its fats are free of cholesterol and they are also fat unsaturated, being this type of ideal fat for the human alimentation. Inside the present fats, the lecithin is considered very important to be about a vital fosfolípido for the cellular membranes, the brain and the nervous system.
With regard to the hydrates of carbon (sugars) they are present among a 10 to 17%. But alone 2% is starch, therefore it can be consumed by diabetics.
Also, it possesses important minerals as the calcium and the match. He/she has more calcium than the cow milk twice.
As for the vitamins he/she has carotene (that he/she becomes vitamin A), some of the unit "B" and vitamin C.
It is also an important and economic source to provide calories, alone the cheese and the peanut overcome it. A kilogram of bean of soy provides 3500 calories
Lesson 2: Products with soy
