Soybeans belong to the leguminous family, like beans, lentils and peas, and are a grain rich in proteins, grown as food for both humans and animals. One of the main agricultural products of the Orient, its cultivation was developed by the Chinese more than 5,000 years ago. The largest soy producer in the world is the United States, followed by Brazil, Argentina, China, India and Paraguay.
Currently, 80% of all soy grown for the commercial market is transgenic. Soy came to the West in the 18th century. To Brazil, at the end of the 19th century.
In addition to protein, soy is rich in lipids, fiber, vitamins, minerals and phytohormones known as isoflavones or isoflavanoids. Studies reveal that these substances act as an antioxidant element reducing the levels of bad cholesterol (LDL) in the blood and balancing the amount of the estrogen hormone in the female body, thus alleviating the symptoms of menopause (benefits that are still being studied). Soy protein is very similar to meat proteins, but it does not contain saturated fat and cholesterol.
Soybean oil is widely used in food preparation. Soy is used in the manufacture of animal feed, soap, flour, milk, cosmetics, resins, paints, solvents and biodiesel.
Soy flour is used in the food industry to enrich bread, biscuits and pasta. Soy milk can be found in liquid or powdered form and is usually flavored. Tofu, soy cheese, contains 135 calories in 100 g and approximately 12.5 g of protein. Other soy derivatives are soy sauce and soy paste, used as spices in oriental cuisine.
By Patricia Lopes
Brazil School Team
Importance of Food in Health - Health and wellness