Soya: chemical composition and nutritional value of medicinal beans. Phytoestrogens for women. Chemical composition and nutritional value

Cultivated soy belongs to the legume family. Today it is well known and widespread all over the world. Due to its unique chemical composition and high yield, soybean is used in the production of many food products.

Table of contents:

The history of soy began in the third millennium BC, which means that this culture is one of the most ancient on the planet. China can be considered the birthplace of soybeans, since it was in this country that rock paintings with its image were discovered during archaeological excavations, and the first written references also refer to China.

The next country to cultivate soy is Korea. Then, around 500 BC, it was eaten in the Japanese islands. This culture became known to Europe in the 18th century, France became the “pioneer” country. The United States of America cultivated soybeans only later - at the beginning of the 19th century, it was then that a lot of plant samples were brought into the country, with which the best breeding institutions worked. A little later, Americans began to grow soybeans in industrial scale, and by the middle of the 20th century, about a million hectares of land had been sown with it.

On Russian lands, the first soybean crops were made in 1877, and breeding work began already in 1912, for which an experimental field was provided at the mouth of the Amur River. According to experts, the years 1924-1927 became "significant" in the cultivation of soybeans in Russia. It was at that time that the fields of the Krasnodar and Stavropol Territories, as well as the Rostov Region, began to be sown en masse.

Interesting! The Russian name "soy" is borrowed from the Romance languages ​​(soja), and the European forms of this word lead to the Japanese "sho: yu", which means soy sauce.

Biochemical composition of soy

Nutritional value of 100 g:

• Calories: 364 kcal
• Proteins: 34.9 gr
• Fat: 17.3 gr
• Carbohydrates: 17.3 gr

• Alimentary fiber: 13.5 gr
• Water: 12 gr
• Mono- and disaccharides: 5.7 g
• Starch: 11.6 gr
• Ash: 5 gr
• Saturated fatty acids: 2.5 g
• Unsaturated fatty acids: 14.35 g

Macronutrients:

• Calcium: 348 mg
• Magnesium: 226 mg
• Sodium: 6 mg
• Potassium: 1607 mg
• Phosphorus: 603 mg
• Chlorine: 64 mg
• Sulfur: 244 mg

Vitamins:

• Vitamin PP: 2.2 mg
• Beta-carotene: 0.07 mg
• Vitamin A (RE): 12 mcg
• Vitamin B1 (thiamine): 0.94 mg
• Vitamin B2 (riboflavin): 0.22 mg
• Vitamin B5 (pantothenic): 1.75 mg
• Vitamin B6 (pyridoxine): 0.85 mg
• Vitamin B9 (folic): 200 mcg
• Vitamin E (TE): 1.9 mg
• Vitamin H (biotin): 60 mcg
• Vitamin PP (Niacin equivalent): 9.7 mg
• Choline: 270 mg

Trace elements:

• Iron: 9.7 mg
• Zinc: 2.01 mg
• Iodine: 8.2 mcg
• Copper: 500 mcg
• Manganese: 2.8 mg
• Chromium: 16 mcg
• Fluorine: 120 mcg
• Molybdenum: 99 mcg
• Boron: 750 mcg
• Silicon: 177 mg
• Cobalt: 31.2 mcg
• Aluminum: 700 mcg
• Nickel: 304 mcg
• Strontium: 67 mcg

Proteins and fats

The main component of this product is protein. By the way, soy is one of the most high-protein crops, due to which it is the main meat product and is well absorbed.

The fatty elements of soybeans also have a beneficial effect on the body; the grains of the plant contain:

• palmitic acid,
• linoleic and linolenic acids,
• oleic acid.

The benefits of the above acids have long been proven. So, for example, linolenic acid is a vegetable version of omega-3 acids, since it prevents the development of atherosclerosis and reduces the likelihood of the formation of cancerous tumors:

• The content of phospholipids in soy has a beneficial effect on the functioning of the liver, and in people suffering from it reduces the need for insulin.
• Tocopherols are substances that affect the general condition of the body, increase its protective properties, and also have a positive effect on male potency.

Carbohydrates

These elements are represented in soybeans by sugars and polysaccharides. Also in the composition there are stachyoses and raffinoses, which are nutrition for bifidobacteria and reduce the risks of intestinal dysbiosis.

The presence of fiber in soy improves digestion, prevents. The product also contains isoflavones (glinestin, genistin, glycitein), which have a beneficial effect on heart function, prevent the development of osteoporosis, and also maintain hormonal balance in women during menopause.

Vitamins, micro and macro elements

• Soy contains a significant amount of macro and microelements: potassium, calcium, phosphorus, sulfur, iron, boron, magnesium, manganese, and others.
• The vitamin composition of soy is also wide: beta-carotene, pyridoxine, thiamine, pantothenic acid, biotin, riboflavin, and PP.

From the foregoing, we can conclude that soy is rich in all the necessary substances for stable operation and health of the human body.

Benefits of soy

In addition to the above benefits of soy, the following can be distinguished:

• Soy products contribute to weight loss, lecithin acts as a “fat burner”.
• Decrease in the blood - this ability of soy is accepted by all scientists without exception. To achieve positive results, the amount of soy protein consumed per day should not be less than 25 grams.
• As already mentioned, soy isoflavones are able to prevent the formation of tumors, in particular, the development
• Since soy is almost as nutritional as meat, it is indispensable for people who are allergic to animal proteins and lactose.

Harm of soy

Despite the many useful qualities, soy also has contraindications.

Important! Children under 12 are not recommended to consume soy in large quantities, since this can cause inhibition in the development of the endocrine system, as a result of which there are problems with the functioning of the thyroid gland.

Important! Soy is strictly contraindicated for women preparing for the birth of a child! This fact is due to the high content of hormone-like compounds.

Soy genetic modifications

It is worth noting that soybeans are one of the few agricultural crops that have been subjected to genetic changes to this day. Today, transgenic soybeans are found in many products. Manufacturers are required by law to include information on product labels indicating the presence of modified soy.

For the first time, transgenic soybeans were released in the United States in the late 90s of the last century. This method of cultivation is quite attractive to farmers due to its low cost and effectiveness in weed control. Today, this product is allowed to be imported into different countries world, but the cultivation of GM soybeans is not allowed everywhere. For example, in Russia, sowing fields with any GM crops is prohibited, although scientists have not proven that they harm the body.

A transgenic plant variety must be tested, including a survey for safety both for humans and for the environment. Currently, only one form of GM soybeans is available on the market, but research laboratories are conducting research and developing new varieties that scientists believe will have improved agronomic and nutritional properties.

Are genetically modified soybeans and other GM foods dangerous? Genetics answer these questions in this video review:

soy products

Soy and soy products are widely used in Japanese and Chinese cuisine, and vegetarians love to include them in their diets. Let's look at which products containing this culture are the most popular.

• Soybean oil - obtained by pressing soybean seeds, often used for frying.
• - a drink obtained from seeds.
• Soy meat is a product made from defatted soy flour.
• Miso, gochujang, doenjang are varieties of soybean pastes used as seasoning for various dishes.
• Tofu is a soy cheese that, depending on the production process, may vary in texture.

Also, flour is made from soybeans, which is used similarly to wheat and rye, and soy sauce, a liquid common in our country as a seasoning for fish and meat dishes.

The basis of vegetarian sausages, sausages, cutlets and hamburgers also includes soy products. Basically, they are sold in the form of semi-finished products.

Interesting! Cake obtained after seed treatment is used in agriculture. It is added to animal feed.

The use of soy in cosmetology

Many cosmetic companies make skin and hair care products based on hydrolyzed soy proteins, partially broken down proteins obtained from pre-defatted soy flour. Such products have a moisturizing and regenerating effect and help smooth out fine wrinkles, that is, they have a rejuvenating effect. Soy-based masks can be prepared at home:

• Grind a couple of handfuls of soybeans in a coffee grinder and pour boiling water, wait for cooling, then add the egg yolk and about a tablespoon olive oil. Apply to a clean face and keep for 10-15 minutes, then rinse with water and treat the skin with a moisturizer.
• The same mixture can be used for hair. To do this, you need to distribute it along the entire length, wrap your head with a towel and wait 50-60 minutes. Then wash off the mask with running water and wash your hair with shampoo.

Afterword

It is worth noting that a lot has already been written about the benefits and harms of this product. The world's best scientists are still arguing whether soy is really useful / harmful. There are many contradictions, and on some issues researchers have not yet come to a consensus.

It is up to you to decide whether to use soy in cooking for your family, but remember one simple rule - everything is good in moderation! No matter how many useful properties a product has, it is not worth making a cult out of it. Eat a varied diet and stay physically healthy - it certainly can't hurt!

Soy is a meat of plant origin. It is also often called the plant of the future. The protein in soy is equivalent to that of meat, milk, and eggs.

What is soy

Soybeans are considered one of the oldest plants. They come from northern and central China. The first mention of soy can be found in Chinese books dating back 2838 years ago, where it was said that Emperor Shen-Nug included soy in the list of sacred crops along with rice, wheat, barley, and millet. Until 1954, China was considered the largest producer of soybeans.

The United States first imported soybeans in 1765. Particular interest in this culture grew during the Second World War, when the product began to be called "soy meat". In large quantities, soybeans began to be grown during the 40s of the last century. Today, the United States is its largest producer, followed by Brazil, Argentina, and China.

Soybeans are a pale purple plant growing up to 1 meter. Sometimes when favorable conditions soybean height can reach 1.5 meters. The plant has simple primary leaves and trifoliate secondary ones. Most varieties of this crop are covered with fine hairs. Soybean pods are either straight or slightly curved and reach a length of 2-7 cm. Seeds are usually oval in shape, but there are varieties with flat or oblong seeds. Soy is a self-pollinating plant grown commercially. Individual varieties can be crossed under artificial conditions for breeding purposes.

Soybeans Through the Eyes of Scientists

American scientists in the 60s of this century came to the conclusion that soy is a very valuable raw material and it is a sin not to use it. Comparing American and Japanese statistics, it was found that the Japanese consume this product on a par with rice - daily. And world statistics say that the highest life expectancy is just in the country rising sun. American researchers found that in Japan 30% less sick with stomach cancer.

Their research shows that regular consumption of soy products significantly reduces cholesterol levels by 20%. Unlike animal products, soy products do not contain fat. They reduce and strengthen blood vessels, arteries. They are a prophylactic cardiovascular disease reduce the number of heart attacks.

The reason why soy is called a medical miracle and has been recommended by the American Heart Association is its ability to release linoleic acid, omega-3 unsaturated fatty acids, and others. natural substances that help lower cholesterol levels. Soy is sometimes referred to as a "food powerhouse".

Italian researchers from the Center for the Study of Hyperlipemia say soy sprouts reduce the risk of breast cancer. The US National Cancer Institute found that Japanese people have 80 times more levels of genisetin (a substance that reduces the incidence of cancer, especially prostate and breast cancer) than the US population.

At an international symposium in Brussels, soy culture was presented as a product that has an effect on diabetes. Soy products are slowly absorbed, helping to slow down the entry of glucose into the blood. They also help control sugar levels. According to scientists from the American Dietetic Association, soy fiber helps prolong the absorption of nutrients and has a protective effect on the small and large intestines. Johns Hopkins researchers claim that beans are the main source of protease inhibitors (also present in nuts, seeds, legumes, grains) that help to influence blood clotting and destroy viruses that cause indigestion, etc.

Useful properties of soy

Soy is often used as a healthy alternative to meat. It is especially popular among vegetarians and lovers. healthy food. We meet with her at every step. Compared to meat, soy does not contain cholesterol, harmful bacteria, or tyramine. Soy provides the livelihood for about a billion people and is suitable for consumption by young and old alike. The nutritional value of soy is the highest. A pound of this product is equal to about 2 kg of meat, 5 liters of milk or 28 eggs. Soy Benefits:

• contains phytoestrogens - natural hormone-like substances that have a specific feature to harmonize the level of sex hormones in men and women. They act as a prevention of tumors of the genital organs of both sexes;
• contains lecithin, necessary for the normal functioning of the brain. This substance is essential for the metabolism of brain cells, which are responsible for our memory, orientation, speed of thinking;
• supports the nutrition of the skin and, to a large extent, contributes to its elasticity;
• makes a significant contribution to the formation of immunity. Soy products are important for people with allergies. Especially children can drink soy milk to prevent many allergic reactions organism;

• all soy products have a significant amount of calcium, so they are good for bones;
• high content of B vitamins, lecithin, calcium, magnesium have a very positive effect on the nervous system. Replacing animal meat with soy has a beneficial effect on neurosis, depression, multiple sclerosis, etc.;
• soy sprouts are very useful in diseases of the digestive tract, gallbladder, stomach, pancreas and intestines. They prevent the formation of stones in the gallbladder;
• eating soy helps control high blood pressure;
• soybeans and products from them are suitable food for people suffering from tuberculosis, cancer, while meat in such diseases is considered a harmful product;
• reduces the occurrence of some symptoms of menopause in women;
• increases bone density and reduces the risk of osteoporosis.

Legumes, such as soybeans, contain many beneficial substances that have a positive effect on health.

Harm of soy

Soy is one of the most chemically processed plants. This way you can be sure that you will get a good dose of pesticides along with soy. Proponents of genetic modification will say that the use of this product cannot have any harmful consequences. But this is an unnatural process of changing plant genetics and disrespecting the laws of nature.

Although soy products have more health benefits, a fairly large number of people are allergic to this type of plant. Allergies can also be caused by excessive consumption of soy. A soy product is indeed a healthy analogue of meat, but it is worth noting that it will not work to completely replace meat.

Obviously, soy, like any other product, has both benefits and harms. Soybeans contain substances that adversely affect human health:

• impair blood flow through the arteries, which can lead to visual impairment;
• mimic the female sex hormone estrogen, which leads to hormonal imbalance;
• disrupt the function of the glands (pancreas, thyroid), can lead to infertility, breast or thyroid cancer;
• the use of soy milk prevents the development of the nervous system in children, in girls it causes the rapid onset of puberty;
• industrial soybeans are processed in an aluminum tank, although aluminum is toxic to the human body;
• monosodium glutamate is added to soy products as a flavoring agent, which can cause headache, nausea, vomiting, muscle stiffness, or difficulty breathing.

The composition and calorie content of soy

Soybeans are probably the richest source of protein, vitamins and minerals that exists in the plant kingdom. They also contain valuable plant matter, are highly nutritious, and have an extraordinary ability to protect against disease, judging by their composition. 100 grams of soy contains approximately 446 kcal.

One hundred grams of soybeans supplies the body with 50% daily allowance vitamins B1, B2 and 20% of the daily value of vitamin B6 and E, which is significantly higher than other legumes. On the other hand, soy is poor in vitamin C and A. The plant is rich in minerals. 100 g of soy contains up to 16 mg of iron, which is 5 times more than meat. This amount exceeds the recommended daily consumption even for a grown man.

Soy is also rich in phosphorus, magnesium, potassium, calcium. Practically does not contain sodium - an element that causes fluid retention in the connective tissue. Therefore, soy is recommended for use in cardiovascular diseases. Soybeans are also a good source of important micronutrients such as copper, zinc and manganese. The plant contains 9% fibers, of which most are soluble. This fiber supports bowel function and lowers cholesterol levels.

soy products

Oils, sauces, flour, milk, soy meat are produced from soybeans. Soy sprouts can be added to salads or bread spreads. While meat contains 18-22% protein, soy contains as much as 38%. Soy products not only diversify your diet, but also help in the fight against various diseases:

• soy sprouts. You can grow both at home and buy in the store. They are eaten raw in salads and pastries. Sprouts contain enzymes, chlorophyll;
• soy flour. It is obtained by grinding soybeans. Suitable for making bread, pasta, cakes;
• soy milk. Obtained from beans that have previously been soaked in water. Soy milk can be easily purchased in stores. Milk is rich in essential fatty acids. Compared to cow's milk, soy milk contains more iron, vitamin B and niacin;
• soybean oil. Suitable for salads, baking and cooking any dishes;
• tofu. It's soy cheese. It has a neutral taste and is often used in cooking;
• miso. It is a paste made from fermented soybeans, rice, salt and other ingredients. Most commonly used as a spice;
• soy sauce. A mixture of fermented beans, water and sea salt. The fermentation process takes 6-12 months. If artificial flavors, preservatives or colored sugar are used, then we have a purely industrial product that has nothing to do with natural soy sauce;
• Soy meat. Used as a meat substitute, especially during the transition to a vegetarian diet. Soy meat has both advantages and disadvantages.

Soy is a genus of plants from the legume family. Her homeland is East Asia. Cultivated soybean seeds, commonly referred to as "soybeans", are a widely distributed food throughout the world.

Soybean cultivation is most common in Asia, Southern Europe, Northern and South America, Central and South Africa, Australia, as well as the islands of the Pacific and Indian Oceans.

Distribution history

Soy is one of the oldest cultivated plants. The first country in which they began to grow it is China. Then she came to Korea, and from there to Japan in 500 BC. e. - 400 AD e. In 1691, soybean was described by the German naturalist E. Kaempfer, who visited the East. Soy came to Europe in 1740, when the French began to eat it.

The first soybean research in America began in 1804. After that, targeted selection and industrial cultivation of this crop began there.

The first mention of soy in our country was made by V. Poyarkov, whose expedition visited the Sea of ​​Okhotsk in 1643-1646. They met soybean crops from the local Manchu-Tungus population. But practical interest in this culture in Russia arose only after the World Exhibition in Vienna, held in 1873.

Food product

Soy is highly valued for its high protein content. Soy is also used as a substitute for animal products.

Soybeans contain: protein (40%), fats (20%), carbohydrates (20%), water (10%), coarse fiber(5%) and ash (5%).

Soybeans are most widely used in Japanese and Chinese, as well as in vegetarian cuisine. Soy has also found widespread use in the production of plant-based or vegetarian alternatives to animal foods. As a result of pressing soybeans, soybean cake is obtained, which is mainly used as feed for farm animals.

soy products

Miso is a fermented paste made from soybeans. It is used to make the soup of the same name.

Natto is a product made from fermented soybeans that have been boiled beforehand.

Soy flour is a flour that is made from soy seeds.

Soybean oil is a vegetable oil made from the seeds of soybeans. It is often used for frying.

Soy milk is a drink white color that looks like milk. It is made from soy seeds.

Soy meat is a textured product that is made from defatted soy flour. In appearance and structure, it resembles ordinary meat.

Soy sauce is a liquid sauce made from fermented soybeans.

Tempeh is a fermented product made from soybeans. It is made with the addition of a fungal culture. This product is most often pressed into briquettes. It has a slight smell of ammonia.

Tofu is soy cheese. This product is made from soy milk. The production technology resembles the production of ordinary cheese. Its consistency depends on its variety. Tofu can be either very soft or firm. This product is pressed into blocks. When frozen, it acquires a yellowish tint.

Yuba is a dried foam that is removed from the surface of soy milk. It can be used both raw and dry and frozen.

What's the use?

The benefits and harms of soy have long been debated. There are diametrically opposed opinions of experts regarding the impact it has on human health.

Soy contains complete proteins, which in terms of their nutritional value and nutritional value are practically not inferior to proteins of animal origin. The composition of soybean oil includes components close to fish lipids, lecithin, choline, vitamins B and E, macro- and microelements.

Lecithin - a phospholipid of a special structure is extremely important for the functioning of biological membranes. Lecithin is involved in the metabolism of fats and cholesterol in the human body. It has a lipotropic effect, helps to slow down the accumulation of fats in the liver and leads to their combustion. Lecithin also reduces the synthesis of cholesterol, controls the proper metabolism and absorption of fats, and has a choleretic effect.

Soy products contain phytic acid. They also have proteases - enzymes responsible for the breakdown of proteins.

Soy has a radioprotective effect due to its ability to bind and remove radionuclides and heavy metal ions from the body. Soy products have detoxifying properties.

Beneficial features

Soy products are indicated for people suffering from food allergies to animal proteins. They are useful for those who have diseases of cardio-vascular system: atherosclerosis, hypertension, ischemic disease, recovery after myocardial infarction. Soy is a dietary remedy for diabetics. It is also recommended for obesity.

Harm of soy

Despite all beneficial features soy, it can cause harm to the body, and not small. Now it's time to talk about the dangers of soy, why, after all, soy, like soy products, should be limited in nutrition. So, soy has a depressing effect on the endocrine system. Children who consume soy are very likely to have thyroid problems. Soy can also cause allergies, especially in children under 3 years of age. Therefore, soy and soy products, in regular use, are contraindicated in young children.

Soy products can speed up the aging process of the body. They can also cause cerebrovascular accidents, increasing the risk of Alzheimer's disease.

Soy contains isoflavones, which are similar in composition to the female sex hormones estrogen. They can have a positive effect on the female body. However, these substances adversely affect the development of the brain of the embryo. They also increase the risk of miscarriage. Therefore, pregnant women need to limit the consumption of soy products, and it is better to abandon them altogether.

At modern people there is a great opportunity to eat not only tasty and varied, but also healthy, because a huge range of products is now available. Soy deserves special attention. Many delicious dishes are prepared from the fruits of this high-protein plant. They also make milk, butter, flour, and many other things that can be eaten from soy. It has a huge number of useful properties and will not harm almost anyone.

What is soy

Soy is an ancient cultivated plant. Belongs to the legume family. The fruits of this plant contain more than 35% protein, unique in its composition of amino acids, and a lot of nutrients. The culture is herbaceous, annual. Soy is an inexpensive and healthy alternative to meat. The main characteristics of the plant, which determine the popularity of its use in food and applications in other areas:

• high yield;
• the ability to produce many different products from raw materials;
• high protein content;
• the possibility of preventing cardiovascular diseases, osteoporosis, heart attack;
• B vitamins, potassium, calcium and essential polyunsaturated fatty acids.

Where does it grow

China is considered the birthplace of the plant. It is cultivated on plantations in Asia, North and South America, Europe, Argentina, Australia on the islands of the Pacific and Indian Oceans. In Russia, cultivation is practiced, as a rule, in the Far East. 60% of all domestic reserves are provided by the Amur Region. The rest is grown in the Primorsky and Khabarovsk Territories, Krasnodar and Stavropol.

What does soy look like

The stems of the cultivated variety have different thicknesses, they are both naked and pubescent. Height from 15 cm to 2 meters. The leaves of all plant species are ternary. The venation is pinnate. The leaves have fluff. There are underdeveloped subulate stipules. The fruit of the soybean is a bean, which opens with two flaps along the dorsal and ventral sutures. Contains 2-3 seeds. The beans are large, 4-6 cm long. They are dense, very rarely crack. Soybean seeds have oval shape. Color - yellow, less often brown, green or black.

Chemical composition and nutritional value

The plant is rich in protein, easily digestible by the body, with a balanced set of amino acids. The BJU ratio is optimal. Soy contains virtually no carbohydrates, which provides it with a low calorie content. What else is included in its biochemical composition:

• protein - 40%;
• fats - 20%;
• glucose, sucrose, fructose - 10%;
• trace elements: nickel, boron, iodine, aluminum, manganese, molybdenum, cobalt, iron;
• macronutrients: sulfur, phosphorus, silicon, potassium, sodium, magnesium, calcium;
• starch;
• folic acid;
• retinol;
• tocopherols;
• pectins;
• vitamins of groups B, E, D, beta-carotene;
• niacin;
• riboflavin;
• polyunsaturated fatty acids;
• enzymes;
• thiamine;
• pantothenic acid;
• isoflavones;
• choline;
• linolenic acid;
• phospholipids;
• choline;
• lecithin.

What is useful soy

The composition of the plant is unique, so moderate consumption of dishes from it has a beneficial effect on the body. Soy Benefits:

1. The plant contains a lot of complete protein. It is often eaten by athletes, bodybuilders, vegetarians. It saturates well, contains few calories.
2. Antioxidant action. There are many vitamins in soy, the use of which has such an effect.
3. Breakdown and absorption of protein. This action is provided by the contained food enzymes, especially phytic acid.
4. Accelerating metabolism, lowering cholesterol levels, restoring cells of the nervous system. These actions are provided due to the high content of choline, lecithin. Because of this effect, soy is often included in the diet of obese patients, patients with abnormal metabolism.
5. The plant removes heavy metal salts and radionuclides from the body.
6. The use provides prevention of gastric and duodenal ulcers.
7. Soy affects the production of insulin by the pancreas, improves its functioning. It is recommended to use in diabetes.
8. Positive influence on bone tissue. Beans are useful for the treatment and prevention of arthritis.

Phytoestrogens for Women

Soy contains substances of plant origin that act on the body in the same way as estrogen. Phytoestrogens work selectively. They make up for the lack of female sex hormone. With an excess of estrogen, substances suppress its excessive activity. Isoflavonoids (genistein, etc.) plants are absolutely natural. Hormonal regulation with their help has no side effects. Benefits of soy for women:

1. With its use, the risk of developing malignant oncological tumors of the breast is reduced. Hormone-dependent formations occur with excessive production of estrogen, and the substances contained in the plant suppress this process.
2. Beans are rich in lecithin. This substance prevents the deposition of fat, burns the formed cells, helps to combat overweight.
3. The use of soy products reduces the symptoms of menopause caused by a lack of estrogen. Thanks to them, hot flashes will disappear, the risk of developing osteoporosis and cardiovascular diseases will decrease. Menopausal women are advised to eat 150-200 grams of soy products per day.

The benefits of germinated soy

The sprouts contain a lot of valuable protein. They contain a full range of vitamins, biologically active substances, enzymes necessary for the body. When sprouting, the concentration of useful elements increases several times. The calorie content of sprouts is very low. Their use helps cleanse the intestines of toxins and carcinogens. The swollen coarse fibers of the sprouts absorb everything harmful, passing through the digestive tract. Sprouted soy contains 30% more fiber than wheat.

It is advisable to use not canned sprouts, but cooked ones with your own hands, they are healthier. To make them, soybeans need to be soaked for 6 hours. After it should be washed and covered with damp gauze. You need to make sure that the beans do not dry out, there should always be a little liquid under them. You need to change the water twice a day, while washing the fruits. Sprouts will appear on the second day. They will be ready for use in 3-4 days. It is better to eat sprouts not raw, but blanched with boiling water for a minute.

This product is very useful, contains many biologically active substances, minerals, vitamins. In Eastern countries, oil has been used for a long time, but in Europe it became popular only in the last century. The substance is obtained after pressing and extracting soybeans. The oil is deodorized or refined to give consumer qualities. It turns out a liquid of a straw-yellow hue, with a pleasant light aroma.

The oil is used to make lecithin. This substance is added to certain foods, drugs, soaps, dyes. Soybean oil can be used to fry something, dress salads with it, use it for baking. 100 g contains 890 kcal. Soybean oil contains significantly more trace elements and tocopherol than sunflower or olive oil. Use brings the following benefits:

1. The immune system works better.
2. Prevention of cardiovascular diseases, atherosclerosis is carried out due to the contained microelements and vitamins.
3. Metabolism is regulated. Prevention of diseases of the digestive tract.
4. Thanks to choline and organic acids, the work of the liver and heart muscle improves, cholesterol levels in the blood are regulated.

It is recommended to consume 1-2 tablespoons of oil per day. The product is not only taken orally. Oil is actively used in cosmetology. The product slows down the aging process, actively nourishes and moisturizes the skin of the face, body of the hands, and is able to smooth out wrinkles. It is better to refuse the use and use of oil if you are allergic to soy protein. Contraindications are pregnancy, the risk of migraine attacks, liver and kidney failure.

soy lecithin

A substance produced from beans performs important functions for the human body, takes part in the restoration of brain cells and nervous tissue. Lecithin is responsible for memory, motor activity, thinking, learning ability. The substance regulates the metabolism of fats, cholesterol levels, promotes rejuvenation and helps fight many diseases.

Soy lecithin is a product of the group of emulsifiers. It is used to mix substances with different properties. Lecithin as a food additive is found in spread, bread, margarine, semi-finished products, sausage products, chocolate, infant formula, dairy products, fast food. It is worth noting that manufacturers in most cases extract the substance from soybeans that have undergone genetic modification. Therefore, products with it must be included in the diet selectively.

Natural soy lecithin is very useful for the body. it consists of the following elements:

• B vitamins;
• choline;
• linoleic acid;
• phosphoethylcholine;
• phosphates;
• inositol.

Soy lecithin is sold in the form of dietary supplements. Such dietary supplements are recommended to be taken for diseases of the vessels and heart, liver, lipid metabolism disorders, memory problems, pregnancy. Lecithin is added to cosmetics. It nourishes, smoothes and moisturizes the skin, in addition, it gives the product the right consistency. Useful properties of natural soy lecithin:

1. Reduces cravings for nicotine. The composition contains the neurotransmitter acetylcholine, which helps the brain receptors to wean from smoking.
2. Stimulates metabolism. Lecithin destroys fats, prevents obesity, reduces the load on the liver.
3. Protects from stress. Forms a myelin sheath around nerve fibers.
4. Cleans blood vessels from cholesterol plaques, strengthens the heart muscle. Contains phospholipids, which are involved in the formation of amino acids that strengthen the myocardium.
5. Stimulates the secretion of bile. Lecithin dissolves fats. Because of this, the bile liquefies, is not deposited on the walls of the ducts and the gallbladder.
6. Helps brain cells work. Contributes to the preservation and development of memory.

Harm and dangerous consequences

Excess consumption of any product can lead to health problems. What harm can soy cause to the body:

1. The product has a strimogenic effect. Substances contained in it can provoke disruption of the thyroid gland and the endocrine system. This causes the formation of goiter, thyroiditis and other diseases.
2. The composition contains oxalic acid, which contributes to the development of urolithiasis.
3. Excessive consumption of soy products can cause hypertrophy of the pancreas and impair its functioning.
4. The enzymes contained in the product slow down the process of absorption of calcium, zinc, iron, iodine from other foods.
5. Soy phytoestrogens can disrupt the female reproductive system, although they are considered beneficial. They can cause menstrual irregularities, accelerated development in girls, and problems with childbearing. During pregnancy, they increase the risk of miscarriage, can provoke fetal developmental defects. For men, phytoestrogens are also unsafe. Their excess causes obesity according to the female type, reduced potency, slowing down the development of boys.
6. The substances contained in the product accelerate the progression of Alzheimer's disease, senile dementia.

GM soybeans

It is sad, but such a product and derivatives are found on the market very often. Eating genetically modified soy is dangerous. Her genes are artificially altered by inactivation so that the plant does not respond to herbicide treatment. The consequences of eating products from such raw materials have not yet been fully studied. The fact that genetically modified soy does not have beneficial properties, causes obesity and allergic reactions has been accurately confirmed.

Contraindications for use

There are categories of people who need to eat soy products with caution or strictly prohibited. Even a completely healthy person is not recommended to consume more than 150-200 g per day and refuse genetically modified beans. People with diabetes or obesity are allowed to eat soy in minimal amounts. Categorical contraindications:

• pregnancy;
• childhood;
• diseases of the endocrine system;
• individual intolerance;
• young age of women and men.

What foods contain soy

Thanks to the properties of the plant, it is possible to produce many different foods from it. Soy products are used for cooking and enrichment. They are especially popular in vegetarian cuisine, East Asian countries. Types of soy products:

1. Natto. Whole fermented boiled seed product.
2. Yuba. Dried foam from the surface of soy milk. Used raw, dried. Reminds me of asparagus in texture. Combines with vegetables, cereals and potatoes.
3. Flour.
4. Edamame. A snack of green boiled beans with seeds.
5. Oil. Pleasant taste, suitable for frying and dressing, contains a large amount of vitamin E.
6. Tofu. Cheese with different textures. It is soft jelly-like, hard. Pressed into blocks. Frozen yellowish, then becomes white. Very porous.
7. Meat. Textured flour product. The structure and appearance are reminiscent of real meat of animal origin.
8. Tempe. Fermented seed product. Prepared with the addition of fungal culture. Pressed into briquettes. It has a slight ammonia smell.
9. Paste. Gochujang, doenjang, miso.
10. Sauce. Liquid refill for different dishes from fermented beans.
11. Vegetarian sausages, sausages, meatballs, burgers, cheeses.
12. Chocolate. Low-calorie dessert that does not contain animal fats.

Dairy

A lot of tasty and healthy things are made from soybeans. After special processing, milk and derivatives are obtained from the plant, which are an excellent alternative to animal products and practically do not differ in taste. Soy milk does not contain lactose and cholesterol. Scroll:

1. Yogurt. Contains minimal amount vegetable fats. According to the vitamins and microelements included in the composition, it does not differ from ordinary yogurt. Vegans often include it in their diet.
2. Kefir.
3. Milk. It is used in its pure form, suitable for cooking cereals, making cocktails, desserts. Does not contain galactose.
4. Mayonnaise.
5. Tofu. Cheese analogue. Does not contain cholesterol. Perfectly absorbed by the body. Prevents the development of cancer cells, promotes the restoration and strengthening of bone and muscle tissue. Pairs well with herbs, vegetables, seaweed
6. Yogurt. Milk fermentation product.
7. Cottage cheese. It is obtained by fermenting milk with sourdough or acid and pressing protein clots.
8. Ryazhenka.

soy flour

It is made from dry seeds or meal. Almost no starch. Soy flour contains significantly more nutrients and protein than other types. Has binding properties. Because of this, it is good to add such flour to the dough in equal proportions with wheat or other cereals. Eggs may not be included. Ideal for all types of lean baking.

Meat

Their defatted flour is produced by extrusion cooking. Soy meat is low-calorie, contains a minimum amount of cholesterol. Great for diet food, vegetarian lifestyle. During the production of meat, all the nutritional properties of the beans are preserved. It contains eight essential acids, so it increases hemoglobin and improves blood quality. Rich in iron and minerals. Well absorbed by the body.

Before cooking, the meat is soaked in water, broth or broth for a while, or boiled, depending on the instructions on the package. The pieces soften and become similar in texture to the real ones. To taste, you can add any sauces, salt, seasonings and spices. After softening with meat, you can cook everything the same as with the usual one: main courses, soups, salads.

Soy - cooking recipes

From the plant and derivatives can be made great amount dishes: first, second, side dishes, salads, desserts. Almost all of them are perfect for dietary and vegetarian food. When choosing meals, keep in mind that soy goes best with vegetables and grains. In the process of cooking, you can safely add seasonings, spices, sauces and other ingredients to enrich the taste.

Syrniki

• Time: 35 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 200 kcal (per 100 g).
• Purpose: breakfast, dessert.
• Kitchen: home.
• Difficulty: easy.

Cheesecakes are made from tofu, which resembles cottage cheese in structure. it great option for a light and healthy diet breakfast. Cheesecakes are lush and ruddy. They should be enjoyed not only by adults, but also by kids. According to the recipe, it is added to the dish Wheat flour, but you can take half the amount of soy. In this case, eggs are not put in the dough.

Ingredients:

• vegetable oil - 2 tbsp. l.;
• tofu - 400 g;
• wheat flour - 7-8 tbsp. l.;
• eggs - 2 pcs.;
• vanillin - 0.5 g;
• sugar - 3 tbsp. l.

Cooking method:

1. Discuss the tofu. If it is frozen, bring it to room temperature first and squeeze.
2. Grate the tofu on fine grater.
3. Add eggs. Mix thoroughly.
4. Add sugar, vanilla.
5. Gradually add flour. Depending on how wet the tofu is, you may need less than what the recipe calls for.
6. Knead a dough that will hold its shape well.
7. Form flat cheesecakes. Roll in flour.
8. Heat up the oil in a frying pan. Fry the cheesecakes for 2-3 minutes on each side.

cutlets

• Time: 1 hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 195 kcal (per 100 g).
• Purpose: main dish.
• Kitchen: home.
• Difficulty: medium.

From beans you can make excellent cutlets, low-calorie and very nutritious. You can serve them with mashed potatoes, rice, buckwheat. If you are on a diet, then as a side dish, make a simple vegetable salad. Cutlets are suitable for those who are fasting, all products allowed for this period are included in the composition. The recipe is not too complicated, any housewife can master it.

Ingredients:

• soy beans - 2 cups;
• flour - 4 tbsp. l.;
• onions - 4 medium heads;
• dried ginger - a couple of pinches;
• garlic - 6 cloves;
• salt, pepper - to taste;
• potatoes 4 medium tubers.

Cooking method:

1. Sort the beans and soak overnight. In the morning, rinse, fill with clean water and cook until soft.
2. Clean your vegetables. Cut into pieces. Fry two onions vegetable oil.
3. Combine beans, potatoes, garlic. Add onions, both raw and fried.
4. Pass the products through a meat grinder or chop with a blender.
5. Add spices. You can add some chicken seasoning. Mix the mince thoroughly.
6. Heat up a skillet with oil. Form cutlets. Roll in flour.
7. Fry cutlets until golden brown at both sides.

Soup with soybeans

• Time: 45 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 153 kcal (100 g).
• Purpose: first course, lunch.
• Cuisine: Eastern.
• Difficulty: easy.

Soy bean soup light diet first course. Prepared quickly from the simplest ingredients. A portion of this soup for lunch will help you not get hungry until late in the evening. Cooking should be done in vegetable broth, but meat broth is also allowed. Experiment by adding various seasonings, dried herbs, spices to the soup. So you can change the taste of the dish according to your preferences.

Ingredients:

• soy beans - 2 cups;
• spices, salt, pepper;
• potatoes - 10 pcs.;
• vegetable broth - 4 l;
• onions - 2 pcs.;
• wheat flour - 2 tbsp. l.;
• butter - 1-2 tbsp. l.

Cooking method:

1. Soak the beans overnight. Rinse in the morning, cook until soft.
2. Clean the onion. Grind. Fry until golden brown butter. Enter the flour and a little broth. Rub until all lumps are gone.
3. Add the onion dressing to the warmed broth. Throw in the beans.
4. Half an hour after boiling, add peeled and diced potatoes.
5. Boil the soup for another half hour. Before turning off, salt, add seasonings. You can add some soy sauce.

Video

Soybean classification, soybean morphology

Features of soy, beneficial properties of soy, tofu, soy products

Section 1. History of distribution and classification of soybeans.

soy is genus of plants in the legume family. Soybeans are native to East Asia.

soy is one of the richest in protein herbal products. This property allows soybeans to be used for cooking and enriching various dishes, as well as the basis of vegetable substitutes for animal products. Numerous so-called. soy products. Soy and soy products are widely used in East Asian (especially Japanese and Chinese) and vegetarian cuisines.

Distribution history and classification of soybeans

Soybeans (soya beans) are often called the "miracle plant" due to their high content of vegetable protein and nutrients. In vegetarian cuisine, soybeans are the most popular plant-based substitute for animal products. Up to 400 food products are obtained from soybeans, from which more than 1000 culinary dishes are prepared.

According to some sources, soybeans were cultivated as early as the 11th century BC. It is authentically known that 6-7 thousand years ago they began to grow in northern China. The appearance of soy in ancient China is historically associated with the Chou dynasty ruling several thousand years ago. There is a five-thousand-year-old message about the beginning of the spring sowing ceremony, when the emperor himself made the first furrow and sowed the five main crops of China, including cultivated soybeans.

On the territory of Manchuria, soybean was first introduced into the culture. To this day, Northeast China remains the main region for the commercial production of soybean seeds. Cultivated soybeans then spread to southern China, Korea, Japan and other countries in Southeast Asia, and in the 18th century came to Europe, America and other parts of the world.

In Europe and the USA, soy for a long time grown for demonstration and study in gardens and experimental plots in Holland, France, England. Soybeans were brought to the USA in 1765 by the sailor S. Bowen. He set up crops on his plantation for the production of soy sauce, the technology of which he mastered in China. But with his death in 1777, experiments with soy in America ended. The second attempt to introduce soybeans in the United States belongs to President Benjamin Franklin, who in 1770 sent soybean seeds from London to one of the famous American botanists. However, American farmers began to actively engage in soy only in the 19th century.

In the Far East, Russian settlers grew soybeans already in ancient times, BC. In the European part of Russia, the first experimental crops were carried out by the agronomist I.G. Podoba in 1875. The beginning of the mass introduction of soybeans in Russia falls on 1926-1927. Crops were organized in the Far East, and the All-Union Soybean Institute was established in Blagoveshchensk.

Most soybean species are perennial climbing plants, common in the tropics and subtropics from Africa, South Asia and Australia to Oceania. However, when it comes to soybeans, they usually mean the most famous species - soybeans (Glycine max (L.) Merr.).

Cultivated soybean seeds, sometimes called "soybeans" (from the English soya bean, soybean) - a widespread product, known as early as the third millennium BC. e. Soy is often referred to as the "wonder plant" - partly due to the relatively high yield and high content of vegetable protein in many ways similar to the animal, averaging about 40% of the seed mass, and in some varieties reaching 48-50%. In this regard, soy is often used as an inexpensive meat substitute, not only by people with low incomes, but also by those who simply follow meat-restricted diets (for example, by vegetarians). It is also included in some animal feeds.

Cultivated soybean is widely cultivated in Asia, Southern Europe, North and South America, Central and South Africa, Australia, on the islands of the Pacific and Indian Oceans at latitudes from the equator to 56-60°.

The Russian word "soy" was borrowed from the Romance or Germanic languages, in which it sounds like soy / soya / soja. In turn, according to the generally accepted version, there it appeared from the Japanese word "sho: yu", meaning soy sauce.

Soy is one of the most ancient cultivated plants. The history of cultivation of this crop is estimated at least five thousand years. Soybeans in China have been found on rocks, bones, and tortoise shells. The cultivation of soybean is mentioned in the earliest Chinese literature, dating back to the period of 3-4 thousand years BC. The famous ancient scholar of China, Ming-i, wrote that the founder of China, Emperor Huang-di (according to other sources, Shennong (Shen-Nung)), who lived about 4320 years ago, taught people to sow five crops: rice, wheat, chumiza, millet and soy. According to one of the largest soybean specialists in the USSR, V. B. Enken, soybean as a cultivated plant was formed in ancient times, at least 6-7 thousand years ago.

At the same time, the absence of remnants of this plant among the Neolithic finds of other crops (rice, chumiza) in China, as well as the semi-legendary personality of Emperor Shennong, raised doubts among other scientists about the accuracy of dating the age of cultivated soybeans. So Hymowitz (1970), referring to the work of Chinese researchers, concluded that the existing documented information about soybean domestication in China dates back to the period no earlier than the 11th century BC.

The next country where soybean was introduced into cultivation and received the status of an important food plant was Korea. The first samples of soybeans came to the Japanese islands later, in the period of 500 BC. e. - 400 AD e. Since that time, local landraces began to form in Japan. It is believed that soybeans came to Japan from Korea, since the ancient Korean states colonized the Japanese islands for a long time. This thesis confirms the identity of Korean and Japanese soybean forms.

Soybeans are known to European scientists after the German naturalist E. Kaempfer visited the East in 1691 and described soybeans in his book “Amoentitatum Exoticarum Politico-Physico-Medicarum”, published in 1712. In the famous book by C. Linnaeus “Species Plantarum” , published in the first edition in 1753, soybean is mentioned under two names - Phaseolus max Lin. and Dolychos soja Lin. Then, in 1794, the German botanist K. Moench rediscovered the soybean and described it under the name Soja hispida Moench. Soybean penetrated into Europe through France in 1740, however, it began to be cultivated there only from 1885. In 1790, soybean was first imported into England.

The first soybean studies in the United States were conducted in 1804 in Pennsylvania and in 1829 in Massachusetts. By 1890, most of the experimental institutions in this country were already experimenting with soybeans. In 1898, a large number of soybean varieties from Asia and Europe were brought to the USA, after which purposeful selection and industrial cultivation of this crop began. In 1907, the area under soybeans in the United States already amounted to about 20 thousand hectares. In the early 1930s, the area under soybeans in this country exceeded 1 million hectares.

According to the Far Eastern scientist-breeder V. A. Zolotnitsky (1962), who was the first in the USSR to start scientific selection of soybeans, the priority in the research of wild and cultivated soybeans belongs to Russian scientists and travelers. The first domestic references to soybeans refer to the expedition of V. Poyarkov to the Sea of ​​Okhotsk in 1643-1646, who met soybean crops along the middle reaches of the Amur among the local Manchu-Tungus population. Poyarkov's notes were soon published in Holland and became known in Europe almost a century before Kaempfer. The next domestic archival mention of this culture dates back to 1741. However, practical interest in this culture in Russia appeared only after the World Exhibition in Vienna in 1873, where more than 20 soybean varieties from Asia and Africa were exhibited.

In 1873, the Russian botanist Maksimovich met and described soybeans under the name Glycine hispida Maxim. in almost the same places, which was firmly rooted for a whole century both in Russia (and then in the USSR) and in the world.

The first experimental crops in Russia were made in 1877 on the lands of the Taurida and Kherson provinces. The first breeding work in Russia began in the period 1912-1918. on the Amur experimental field. However, the Civil War of 1917-1919. in Russia led to the loss of the experimental population. The beginning of the recovery of the Amur yellow soybean population, but with a slightly different phenotype, dates back to 1923-1924. As a result of continuous selection for evenness, the first domestic soybean variety was created under the name Amur yellow population, which was cultivated in production until 1934.

According to the breeders of that era, the beginning of the mass introduction and distribution of soybeans in Russia should be considered 1924-1927. (Enken, 1959; Zolotnitsky, 1962; Elentukh and Vashchenko, 1971). At the same time, soybeans began to be cultivated in the Krasnodar and Stavropol Territories, as well as in the Rostov Region.

Kingdom: Plants

Department: Angiosperms

Class: Dicotyledons

Order: Legumes

Family: Legumes

Subfamily: Moths

Species: Soybeans (Glycine max)

The genus Soya (Glycine Willd) includes 18 species from two subgenera: Glycine Willd and Soja. The subgenus Glycine Willd is distributed mainly in Australia. The Soja subgenus includes the Glycine max cultigen and its ancestor, the wild-growing Ussuri soybean Glycine Soja, which is distributed in the Far East of our country, in China, Japan, and Korea.

Most soybean species are perennial climbing herbaceous plants (Australian center of origin), the soybean species is an annual plant (Chinese center of origin). The stem of plants of the soybean genus is indistinctly tetrahedral or unfaceted, almost round in cross section, sometimes woody at the base, more often herbaceous, climbing, creeping, less often erect, pubescent to varying degrees or less often naked. Internodes strongly shortened or long. The height of the stems is from very low (from 15 cm) to very high - up to 2 meters or more.

The stem of cultivated soybean is erect, strong, covered with coarse red or whitish hairs. The height of the stem in most varieties ranges from 60-100 cm. However, there are varieties that can reach 2 m in height. There are also dwarf forms with a stem length of 15-30 cm.

In all species of the genus Soya, the leaves are ternate, very rarely with five or more unpaired leaves, usually pinnate. Leaflets from lanceolate-elongated to broadly ovate, entire. Stipules are small, most often falling off. In cultivated soybeans, the leaves are also ternary, with large ovate or oval lobules. When ripe, most varieties of cultivated soybeans fall off the leaves.

In the genus Soya, the flower is zygomorphic, small, located in axillary, less often in apical single racemes, one along the axis of the inflorescence, in the axils of the lower leaves, the flowers are solitary or collected in a stemless bunch. Perianth double. Pedicel with scaly bract; at the base of the calyx are two bracts. Bracts and bracts do not grow back after flowering. Calyx campanulate, with five sepals, almost two-lipped. The two upper sepals are fused at the base or to the middle of the length. The lower three sepals are lanceolate to narrowly lanceolate, almost linear, with denticles fused almost along their entire length. Corolla moth-like, twice or more as long as calyx, hairless. It consists of 5 petals: a sail (flag), two oars (often called wings) and a boat formed as a result of the fusion of two petals. At the place of fusion of the petals of the boat there is a more or less noticeable outgrowth called the keel. Petals with long claw-like processes, varying in shape and size. The color of the corolla can be solid or intermittent, from dark purple to purple, and from blue to white. Sail from broadly obovate to almost rounded, somewhat notched in the middle of the upper part, strongly narrowed at the base and passing into a nail. The wings (oars) are narrow, somewhat fused with the boat. The keel is shorter than the wings, blunt, not twisted.

Stamen tube more or less straight cut or somewhat truncated. Consists of nine fused and one upper free stamen filaments. In the upper part, the filaments are separate, each ending in an anther. Stamens are all fertile, isomorphic, nonprotruding, uni or bifraternal. Ovary almost sessile, hairy, with two or more ovules. The style of the pistil is short, slightly curved. Stigma apical, capitate. Cultivated soybean flowers in axillary racemose inflorescences (3-8 flowers each). Corolla white or purple. The calyx consists of five fused sepals.

The bean is oblong, straight or curved to varying degrees, from almost flattened to cylindrical. The flaps of the bean usually open in a spiral. The color of the valves of immature beans is green or green with varying degrees of anthocyanin pigmentation. Mature beans are dark brown, almost black to very light straw yellow. Seeds from oval-elongated to almost spherical shape or flattened, without seed appendage. The color of the seed coat is from brown-brown to black, green, yellow to varying degrees, rarely with black, brown, purple and red pigmentation. The scar is small, usually short, with an inconspicuous scaly appendage or more often without it. It has a color that is identical to the seed coat or different from it.

In cultivated soybeans, the beans are straight, xiphoid or sickle-curved, pubescent, light gray, brown or black. On a plant, they form an average of 60-80. Each bean contains 2-4 seeds. Seeds are most often oval or spherical, sometimes elongated. The weight of 1000 seeds ranges from 50 to 400 g. The color of seeds in food varieties is predominantly yellow. There are forms with black, green and brown seeds (fodder varieties). The seed hilum is also differently colored.

Soy products, in alphabetical order:

natto, a product made from fermented, pre-boiled whole soybean seeds;

soybean flour - soybean seed flour;

soybean oil - vegetable oil from soybean seeds. Often used for frying;

soy milk - a drink based on soy seeds, white;

soy meat is a textured product made from defatted soy flour. It resembles meat in appearance and structure;

soy paste:

gochujang - Korean soy paste seasoned with lots of pepper;

miso is a fermented soybean paste. It is used, in particular, to make misoshiru soup;

doenjang - Korean soy paste with a pungent odor. Used in cooking;

soy sauce - liquid sauce based on fermented soy;

tempeh is a fermented soybean seed product with the addition of a fungal culture. Has a slight ammonia smell, usually pressed into briquettes;

tofu is a product made from soy milk, the production of which is similar to the production of cheese from cow's milk. Depending on the variety, it can have a different consistency, from soft and comparable to jelly to the consistency hard cheese. Pressed into blocks. When frozen, it acquires a yellowish color, after thawing it becomes white and has a very porous structure;

Yuba - dried foam from the surface of soy milk. It is used both raw (sometimes frozen) and dry.

Soy is also used to produce vegetable or vegetarian alternatives to animal products. Vegetarian sausages, burgers, cutlets, cheeses, etc. are prepared on the basis of soy products.

Soybean meal - a product obtained by pressing soybeans - is used in feeding farm animals. Cake is a part of almost all animal feed and is partially used as an independent feed.

According to the latest intrageneric classification of Palmer, Haimowitz and Nelson (1996), the genus Soya is represented by 18 herbaceous perennial species (Australian center of origin) and annual species (Southeast Asian (Chinese) center of origin), divided into 2 subgenera: Glycine Willd. and Soja (Moench) F.J. Herm. All cultivated soybean varieties originate from the Southeast Asian focus.

Australian soybean species belonging to the subgenus Glycine are distinguished by a long-term development cycle, wide genomic polymorphism, and represent the most archaic soybean forms. Some species of this group have also spread to Southeast Asia.

According to the classification of Palmer et al. (1996) the subgenus Glycine is represented by the following 16 species:

More recently, Australian botanists Pfeil, Tyndale and Craven discovered and described 4 new species of perennial soybean: G. peratosa, G. rubiginosa, G. pullenii and G. aphyonota. In this regard, it is very likely that in the near future the generally accepted list of species of the genus Soya will increase to 22 species.

The Soja subgenus consists of two species: the wild-growing Ussuri soybean G. soja and the cultivated soybean G. max. This also includes a controversial semi-cultivated species - soybean elegant or thin Glycine gracilis Skvortzovii.

The soybean species of the Chinese center of origin, included in the subgenus Soja, and united by the common GG genome, are considered to be evolutionarily more advanced due to the one-year development cycle. Phylogenetically the most archaic species here is the wild species of the Ussuri soybean G. soja Siebold et Zucc. (syn: G. ussuriensis Reg. et Maack). This species is recognized by almost all taxonomists as the direct ancestor of the cultivated cultivated soybean G. Max.

Cultivated soybean stems are thin to thick, hairy or glabrous. The height of the stems is from very low (from 15 cm) to very high - up to 2 meters or more.

In all species of the genus Soya, including the cultivated soybean, the leaves are trifoliate, occasionally 5, 7 and 9-leafed, with pubescent leaves and pinnate venation. The first supracotyledonous node of the stem has two simple leaves (primordial leaves). These primary leaves, in accordance with the Müller-Haeckel biogenetic law, are considered as phylogenetically older forms of leaves. A common feature for all soybean species is the presence of underdeveloped subulate stipules at the base of the rachis and stipules at the base of a single leaflet.

The soybean fruit is a bean that opens in two flaps along the ventral and dorsal sutures and usually contains 2-3 seeds. The beans are predominantly large - 4-6 cm long, as a rule, resistant to cracking. The pericarp (bean leaf) of soybean consists of 3 layers - exocarp, mesocarp and endocarp. The main part of the endocarp is the sclerenchyma, which forms the so-called parchment layer. It is believed that it is the sclerenchyma, drying up and shrinking, that contributes to the cracking of the beans.

The main form of soybean seeds is oval, with different convexity. The size of the seeds varies from very small - the weight of 1000 seeds is 60-100 g, to very large (more than 310 g) with a predominance of medium-sized seeds - 150-199 g. The seed coat is dense, often shiny, which often turns out to be practically impermeable to water, forming so-called. "hard" or "hard stone" seeds. Under the seed coat there are large axial organs of the embryo occupying the central and largest part of the seed - the root and the kidney, often colloquially referred to as the embryo. The color of the seeds is predominantly yellow, occasionally there are forms with black, green and brown seeds.

January 14, 2010 in the journal Nature published an article that announced to the world about new data on the sequencing of the soybean genome (variety Williams 82) - scientists have identified the DNA sequence - 85% of the genome of this plant. Geneticists claim that they have found 46,430 protein-coding genes, which is 70% more than in the plant model - Tal's clover (Arabidopsis thaliana).

The main biochemical component of soybean seeds is protein. Among all cultivated crops in the world, soybean is one of the highest protein. According to different authors, the seeds of this crop can accumulate an average of 38-42% of protein, with this indicator varying from 30 to 50%.

Soy proteins are heterogeneous in structure and function. Among them there are substances that are considered to be anti-nutritional components of food (Krogdahl and Holm, 1981; Benken and Tomilina, 1985; Petibskaya et al., 2001). These are inhibitors of proteolytic enzymes, lectins, urease, lipoxygenase and others. Most of the soy protein (about 70%) are storage proteins 7S-globulins (β-conglycinins) and 11S-globulins (glycinins), which are quite normally absorbed by mammals. Soy flour is the most widely used source of protein in the creation of balanced feeds, however, in the process of obtaining it needs heat treatment to inactivate anti-nutritional components.

Protease inhibitors make up 5-10% of the total protein in soybean seeds. Their activity ranges from 7 to 38 mg/g. Distinctive feature of these substances is that, interacting with enzymes designed to cleave proteins, they form stable complexes, devoid of both inhibitory and enzymatic activity. The result of such a blockade is a decrease in the absorption of dietary protein substances. Once in the stomach, some of the inhibitors (30-40%) lose their activity, while the most stable ones reach the duodenum in an active form and inhibit the enzymes produced by the pancreas. As a result, the pancreas is forced to produce them more intensively, which can ultimately cause its hypertrophy.

According to the chemical structure, properties and substrate specificity, soy inhibitors mainly belong to two families:

Kunitz inhibitors are water-soluble proteins with a molecular weight of 20,000-25,000 Da, binding one molecule of trypsin, with a relatively small number of disulfide bridges, with an isoelectric point of 4.5;

Bauman-Birk inhibitors are alcohol-soluble proteins with a molecular weight of 6000-10000 Da and a small number of disulfide bridges capable of inhibiting both trypsin and chymotrypsin, with an isoelectric point of 4.0-4.2.

Lectins (phytohemagglutenins) are glycoproteins. They disrupt the absorption function of the intestinal mucosa, increase its permeability to bacterial toxins and decay products, agglutinate erythrocytes of all blood groups, and cause growth retardation. In the composition of the protein, they are from 2 to 10%, and the activity ranges from 18 to 74 HAU / mg of flour. Lectins are well extracted with water and alcohol. Some researchers note that milder conditions are sufficient for inactivation of lectins than for trypsin inhibitors, namely, treatment with propionic acid or thermal exposure at 80-100 °C for 15-25 minutes.

Urease is an enzyme that carries out the hydrolytic cleavage of urea with the formation of ammonia and carbon dioxide. The level of its activity is important only for dairy farming when using soy in feed containing urea, since the interaction of urease with feed urea produces ammonia, which poisons the animal's body. In the original soybean seeds, the proportion of urease can reach 6% of the amount of all proteins.

Lipoxygenase is an enzyme that oxidizes lipids containing cis-cis-diene units. The resulting hydroperoxide radicals oxidize carotenoids and other oxygen-mobile components, thereby reducing the nutritional value of soybeans. In addition, under the action of lipoxygenase during long-term storage of seeds, aldehydes and ketones (n-hexanal, n-hexanol, ethyl vinyl ketone) are formed in them, which give soybean a specific bad smell and taste.

Soy is not only a source of protein, but also oil, the content of which in the seeds ranges from 16 to 27%. Crude oil contains triglycerides and lipoids.

A distinctive feature of soy is the highest content of phospholipids in comparison with other crops. In soybean seeds, their content ranges from 1.6-2.2%. Phospholipids promote membrane regeneration, increase the detoxifying ability of the liver, have antioxidant activity, reduce the need for insulin in diabetics, prevent degenerative changes in nerve cells, muscles, and strengthen capillaries.

Triglycerides, composed of glycerol and fatty acids, make up the bulk of lipids. The content of saturated fats in soybean oil is 13-14%, which is significantly lower than in animal fats (41-66%). It is dominated by unsaturated fatty acids (86-87% of the total).

Polyunsaturated fatty acids (PUFAs) are characterized by the highest biological activity. Indispensable is linoleic acid (C18:2), which is not synthesized by the human body and must be supplied only with food. The biological role of PUFAs is great. They are precursors in the biosynthesis of hormone-like substances - prostaglandins, one of the many functions of which is to prevent the deposition of cholesterol in the walls of blood vessels, leading to the formation of atherosclerotic plaques.

Tocopherols are biologically active substances in soybean oil. The content and functions of individual fractions are different. α-tocopherols are characterized by the highest E-vitamin activity. Their content in oil is 100 mg/kg. β-, γ- and δ-tocopherols have antioxidant properties, which are especially pronounced in the fractions of γ- and δ-tocopherols. The presence of the largest amount of tocopherols in soybean oil (830-1200 mg/kg) in comparison with other oils (corn - 910 mg/kg; sunflower - 490-680 mg/kg; olive - 172 mg/kg) determines its ability to degree to increase the protective properties of the body, slow down aging, increase potency.

A characteristic feature of soy is its low carbohydrate content. Carbohydrates in soy are represented by soluble sugars - glucose, fructose (mono-), sucrose (di-), raffinose (tri-), stachyose (tetra-) sugars, as well as hydrolysable polysaccharides (starch, etc.) and insoluble structural polysaccharides (hemicellulose , pectins, mucus and other compounds that form cell walls). In the fraction of soluble carbohydrates, monosaccharides make up only 1%, and 99% are represented by sucrose, raffinose, and stachyose. Based on the dry matter of the seed, soy contains 1-1.6% raffinose trisaccharide, which consists of glucose, fructose and galactose molecules, as well as 3-6% stachyose tetrasaccharide, formed by glucose, fructose and two molecules of galactose.

Soybean seeds are one of the rare products containing isoflavones. They are concentrated in the soybean hypocotyl and absent in the oil. Soy isoflavones include genistin (1664 mg/kg), genistein, daidzin (581 mg/kg), daidzein, glycitein (338 mg/kg), coumestrol (0.4 mg/kg), which are thermostable glycosides and are not destroyed by cooking. These are biologically active components of soy, which have different estrogenic activity. Saponins are also glycosides. In soy flour, they range from 0.5 to 2.2%. Saponins give soy a bitter taste and have a hemolytic effect on red blood cells.

The composition of the ash elements of soybean seeds includes macroelements (in mg per 100 g of seeds): potassium - 1607, phosphorus - 603, calcium - 348, magnesium - 226, sulfur - 214, silicon - 177, chlorine - 64, sodium - 44, and also trace elements (in micrograms per 100 g): iron - 9670, manganese - 2800, boron - 750, aluminum - 700, copper - 500, nickel - 304, molybdenum - 99, cobalt - 31.2, iodine - 8.2.

Soy grain contains a number of vitamins (in mg per 100 g): β-carotene - 0.15-0.20, vitamin E - 17.3, pyridoxine (B6) - 0.7-1.3, niacin (PP ) - 2.1-3.5, pantothenic acid (B3) - 1.3-2.23, riboflavin (B2) - 0.22-0.38, thiamine (B1) - 0.94-1.8, choline - 270, and also (in mcg per 100 g of grain): biotin - 6.0-9.0, folic acid - 180-200.11

The leaders in soybean cultivation are the USA, Brazil and Argentina. More than two-thirds of imports go to China.

In Russia in 2011, a record soybean harvest was harvested - 1.6 million tons.

Transgenic soybeans - soybeans obtained using genetic engineering (see genetically modified organism). To date, there is only one type of transgenic soybean on the market that is resistant to Roundup herbicide. It is sold under the brand name "Roundup Ready" (Roundup Ready, or RR for short, which means "Ready for Roundup"). In their advertising, GM soybean companies claim that Roundup resistance increases yields and reduces costs. However, these findings are not supported by most independent trials. In fact, resistance to glyphosate-containing herbicides does little more than keep fields clear of weeds. The advantage of Roundup, unlike other herbicides, is its high efficiency in the destruction of a wide range of weeds. At the same time, the yield trait itself is the result of the joint interaction of a whole complex of non-allelic genes and therefore cannot be transferred to a plant organism (soybean) by genetic engineering methods. The forecasts of reducing the cost of GM soybean products are also not justified, since, depending on the temperature regimes and weediness of the fields, herbicides of the Roundup family can be applied every 1-1.5 months, and the total dose of Roundup can reach 15 l/ha. According to the chemical composition and nutritional properties, it does not differ from the usual one. GM soybeans are found in an increasing number of products. However, in the case of late (July-September) application of Roundup on soybean crops, an increased residual amount of Roundup and its decay products is observed in soybean seeds.

The transgenic soybean has a gene for an enzyme from agrobacteria that is resistant to the herbicide glyphosate, which kills most plants, but is of little danger to humans and animals.

Russian sources use the abbreviations GM-soybean (genetically modified), HU-soybean (herbicide-resistant) and RR-soybean to designate transgenic soybeans.

Monsanto (Monsanto, St. Louis, Missouri) is the world leader in the supply of GM soybeans. In 1996, Monsanto launched a genetically modified soybean with the new Roundup Ready trait. Roundup is the brand name for a herbicide called glyphosate that was invented and marketed by Monsanto in the 70s. Roundup Ready plants contain a complete copy of the enolpyruvylshikimate phosphate synthase (EPSP synthase) gene from the soil bacterium Agrobacterium sp. strain CP4 transferred into the soybean genome using a gene gun, making them resistant to the herbicide glyphosate, which is used worldwide to control weeds.

Currently (as of 2007), RR soybeans are grown on 92% of all U.S. acreage planted with this crop. The attraction of RR soybeans for farmers is primarily that it is easier and cheaper to grow, as it can be much more effective in controlling weeds. The herbicide resistance gene allows plants to be treated after germination up to the flowering stage. This allows farmers to reduce the total number of applications of various herbicides and thus significantly save time and money. This has led to the rapid spread of transgenic soy throughout the world. Roundup Ready's technology is protected in North America by a number of patents, so when buying transgenic soybeans, American and Canadian farmers sign a contract that prevents them from keeping the seeds or selling them to other farmers to grow next year. In Argentina and Brazil, the world's other major suppliers of soybeans, intellectual property protection is not as developed, which has led to a situation of massive piracy of the Roundup Ready technology.

GM soybeans are allowed to be imported and used for food in most countries of the world, while the sowing and cultivation of GM soybeans is not allowed everywhere. In Russia, the cultivation of GM soybeans, like other GM plants, is prohibited. Transgenic soybeans are the first product from genetically modified sources to receive "citizenship rights" in Russia. In 1999, transgenic soybean was issued a registration certificate "number one", signed by the chief state sanitary doctor of the Russian Federation Gennady Onishchenko. Since 2002, in Russia, information about the use of GM soybeans in food products must be included on the product label if its content exceeds 5%.

Most of the transgenic soybeans grown in the world are used to produce vegetable oil, as well as to feed livestock and poultry. In recent years, the use of soybeans for biodiesel production has become increasingly popular.

The issue of the safety of transgenic soybeans is part of an extensive discussion about the safety of genetically engineered organisms in general. All transgenic plant varieties are carefully tested for safety for humans and the environment before entering the market. This leads to the fact that the cost of developing and bringing to market a new transgenic plant is extremely high (from 50 to 200 million dollars). They are given much more time by scientists than varieties obtained by conventional breeding, which is reflected in their better partial study, however, for example, the morphogenesis of both remains a mystery of nature. So far, there is not a single thoroughly studied and scientifically confirmed case of the negative impact of transgenic soy on human health, despite more than 10 years of history of its consumption in the United States and other developed countries. However, the main argument of opponents of GM organisms is that not enough time has passed to draw final conclusions about their safety, and it is possible that negative consequences will affect future generations.

As a result of the use of Roundup herbicide, soybeans, as well as other crops, may contain trace amounts of glyphosate, its main component. However, the same applies to other pesticides applied to the external treatment of plants. Provided that the recommended herbicide treatment regimen for transgenic soybeans is followed, the glyphosate content in the final product should not exceed 20 parts per million, or 0.002%. Glyphosate is a low toxic herbicide, which is confirmed by its high semi-lethal dose LD50=5600 mg/kg of body weight at internal use in experiments on rats. Also, the very use of "roundup" as a pollutant of soil and groundwater poses a great danger. There are studies confirming that Roundup is capable of killing human cells.

Although there is currently only one form of transgenic soybean on the market that provides resistance to the glyphosate-containing herbicide family, new transgenic varieties are being actively developed in industry and universities to improve the nutritional and agronomic properties of this important crop. The next generation of transgenic soybean is expected to hit the market in 2009 with higher yields and higher (improved?) oil content.

Soy is one of the crops that are currently being genetically modified. GM soybeans are found in an increasing number of products.

The American company Monsanto is the world leader in the supply of GM soybeans. In 1995, Monsanto launched a genetically modified soybean with the new Roundup Ready (RR) trait. Roundup is the brand name for a herbicide called glyphosate that was invented and marketed by Monsanto in the 1970s. Roundup Ready plants contain a complete copy of the enolpyruvylshikimate phosphate synthase (EPSP synthase) gene from the soil bacterium Agrobacterium sp. strain CP4 transferred into the soybean genome using a gene gun, making them resistant to the herbicide glyphosate, which is used in plantations to control weeds. Currently (as of 2006), RR soybeans cover 92% of all U.S. acreage planted with this crop. GM soybeans are allowed for import and consumption in most countries of the world, while sowing and cultivation of GM soybeans is not allowed everywhere. In Russia, the cultivation of GM soybeans, like other GM plants, is prohibited.

However, the widespread introduction of transgenic soybean varieties in the United States did not have a significant impact on the average productivity of this crop. Soybean yields in the US, despite a steady increase in the proportion of genetically modified varieties since 1996, are growing at about the same rate as before the introduction of RR soybeans. Moreover, the yield of soybeans in European countries, using only varieties created by classical breeding, is practically the same as the productivity of soybeans in the United States. In some cases, there was even a decrease in the productivity of genetically modified soybean varieties compared to conventional ones. The attraction of RR soybeans for farmers is primarily that it is easier and cheaper to grow, as it can be much more effective in controlling weeds. In recent years, studies have begun to appear that indicate the possibility of creating soybean genotypes similar to some transgenic varieties, but bred by classical methods. An example of such technologies is Vistive soybean with a reduced content of linolenic acid (C18:3), bred by Monsanto using classical genetics to help the food industry remove harmful trans fats from food. Trans fats are a by-product formed during the hydrogenation of vegetable oils, carried out to increase its stability and change the plastic properties. In the 1990s, there were indications that eating foods containing trans fats (such as margarine) increased the risk of cardiovascular disease. Soybean oil obtained from varieties such as Vistive does not need additional processing and in many cases can replace hydrogenated oils high in trans fats.

On the territory of some countries, including Russia, information on the use of GM soybeans in the composition of products must be present on the product label.

Often on sale under the name "soy sprouts" sprouts of mung beans (mung beans, golden beans - Vigna radiata, Phaseolus aureus) are sold, and not soybeans. You can distinguish a real product by the presence on the original packaging with sprouts of Chinese characters meaning natural soy - 大豆 (Da dou - big bean) or 黃豆 (Huang dou - yellow bean).

Soy is a modern symbol healthy eating. It is the best plant-based meat substitute and a good basis for a balanced diet. Soy is rich in basic nutritional components, it contains a lot of fiber, easily digestible protein and healthy types of fats and carbohydrates, as well as B vitamins, vitamin D and E, beta-carotene, iron, calcium, potassium, phosphorus. Soybeans contain isoflavonoids (the most active anticarcinogens).

Soybean seeds (soybeans) - 40-50% pure protein. There is no allergy to soy protein, as, for example, to cow's milk protein. The absence of lactose in soybean makes it possible to use it as a dietary product (for gastritis, gastric ulcer, colitis). The fats in soybeans are represented mainly by monounsaturated and polyunsaturated fatty acids - the most beneficial for the body. Polyunsaturated fatty acids are indispensable, because. are not produced in the human body, but come only with food. Soy fats play a very important role - they lower the level of cholesterol in the blood and liver. This is because polyunsaturated fatty acids increase the metabolic activity of cholesterol, and their absence increases its content in the blood, which leads to its deposition on the inner walls of blood vessels. The high content of lecithin in soy protein helps to reduce cholesterol and blood sugar, cleanse the walls of blood vessels. Lecithin controls the proper metabolism and absorption of fats, has a choleretic effect.

Isoflavones have a positive effect on the female body. They are especially necessary for women 40-50 years old, because. at this age, the level of natural estrogen in female body falls, and phytoestrogens can make up for their deficiency. Due to the antioxidant properties of soy products, the aging process slows down.

If you do not eat soybeans, you are depriving yourself of the finished elixir of youth. The best thing you can do to restore the protection of your cells from aging and related diseases is to saturate them with the substances found in soybeans.

Perhaps the soybean seems to you an insignificant grain, a simple creation of nature. But it's not. It's actually an anti-aging pill full of powerful antioxidants that can do magical things to your cells. In your body, the soybean is a powerful force that can change your destiny by slowing down the rate of aging and influencing when you get sick and die.

Here's what Dr. Denham Harman, the founder of the theory of free radical aging, discovered decades ago: soybeans can interfere with the action of free radicals. But it depends on the speed of your aging. Laboratory animals that received soy protein were exposed to free radicals to a much lesser extent than those that were given casein, milk protein and other animal products. In other words, eating soybeans slowed down the aging process, while drinking milk or other animal products accelerated it. In the first group of animals, life expectancy also turned out to be 13% longer!

This may shed light on why vegetarians live longer, and why the Japanese, who consume the most soybeans in the world (thirty times more than Americans), live longer than others.

Recently, scientists have identified what is the source of this huge biochemical energy of soybeans. These beans are high in antioxidants and other disease-fighting compounds, including genistein, daidzein, protease inhibitors, phytates, saponins, phytosterols, phenolic acids, and lecithin.

For example, Dr. Ann Kennedy of the University of Pennsylvania determined that a protease inhibitor in soybeans called a Bowman-Bark inhibitor was so good at fighting various types of cancer that she called it a "one-stop-shop for cancer prevention." Dr. Stephen Barnes, a professor of pharmacology at the University of Alabama at Birmingham, considers soybean genistein to be a unique and extremely promising inhibitor of breast and prostate cancer. Dr. Harman also emphasizes that the amino acids in soybeans are less prone to oxidation. Thus, unlike many other foods, soybeans are not a fountain of free radicals, the jets of which spread throughout the body and cause cells to age.

Soybeans are unique because they are a great source of a miracle drug called genistein. Genistein is a powerful antioxidant that has a wide range of biological effects against aging and cancer. For example, genistein interferes with major cancer processes at every stage. It blocks the enzyme that “turns on” cancer genes, thereby destroying cancer at the very beginning of its development. It inhibits angiogenesis, the growth of new blood vessels needed to feed a cancerous tumor. In the laboratory, it stops the growth of all types of cancer cells: breast, colon, lung, prostate, skin and blood (leukemia). It also has an anti-hormonal effect, which gives it particular advantages in the fight against breast and possibly prostate cancer.

On other anti-aging fronts, genistein saves the arteries because, similar to slowing down the spread of cancer cells, it prevents the smooth muscle cells in the walls of the arteries from multiplying (which usually leads to plaque buildup and clogged arteries). Genistein reduces the activity of the enzyme thrombin, which increases blood clotting, thereby causing heart attacks and strokes. Remarkably, genistein also appears to be able to reduce the number of cells that divide in the breast. This gives the enzymes more time to repair damaged DNA so that damage is not passed on to new cells in the form of mutations that hasten the onset of aging and cancer.

Even more amazingly, a brief exposure to genistein in youth can be something like a cancer shot. Research at the University of Alabama by Dr. Barnes' colleague Coral Lamantinier showed that even very low doses of genistein given shortly after birth to female rats delayed the onset, size, and number of cancers into middle and old age. During an experiment, a group of newborn rat pups were given a substance that later causes breast cancer. Some were also given genistein, while others were given an inactive substance. Of those who received genistein at birth, only 60% developed breast cancer. Those who received the sham pill fell ill to the last. This may mean that if babies eat soybean baby food today, they get a dose of a cancer vaccine that gives them partial immunity from developing cancer in the future, says Dr. Barnes. However, so far no such test has been conducted on humans, and confirmation of this assumption has not been received.

Genistein is so effective that scientists consider it a potential cure for cancer. But why wait? You can take this medicine now with soybeans.

Another compound found in soybeans, daidzein, has some, but not all, of the properties of genistein. It also blocks the development of cancer in animals and is also an isoflavone with antiestrogenic effects. These two compounds - genistein and daidzein - are excellent means of combating the rapid onset of aging and, in particular, cancer.

Half of the world's soybeans are grown in the US. A third of them are exported, mainly to Japan. Almost all that remains goes to food for domestic and farm animals.

The Japanese, who are the longest living nation on the planet, eat approximately 30 grams of soy per day. Americans are incomparably smaller. In America, breast cancer is four times more likely to die and prostate cancer is five times more likely than in Japan.

Prevent breast cancer. A person may be more vulnerable to breast cancer not because they eat fat, but because they don't eat soy, says Dr. Barnes. His research shows that taking soybeans, or their essential component genistein, reduces the chance of cancer in animals by 40-65%. Japanese women who regularly eat soybeans are four times less likely to develop cancer than American women. A recent study found that women in Singapore who consumed the most pre-menopausal soy protein foods were half as likely to develop breast cancer as those who consumed normal amounts of soy.

The compounds found in soybeans fight breast cancer in at least two ways: they have anti-cancer effects directly on cells, and they also control estrogen in a manner similar to tamoxifen, an anti-cancer drug. That is, they block the ability of estrogens to stimulate malignant changes in breast tissue. Thus, soybeans prevent the appearance and development of breast cancer in women both before and after menopause.

Inhibit the development of prostate cancer. Soybeans may explain another mystery: why the Japanese get prostate cancer but don't die from it as often as men in the West. Yes, the Japanese are indeed susceptible to developing these small latent tumors, just like the Europeans. But in the Japanese, the tumor doesn't grow fast enough to cause death. It's all about the soybeans, says Finnish researcher Hermann Adlerkreutz. During one study, he found that the blood of Japanese men contained 110 times more of the substances that make up soybeans than the blood of Finns. It is well known, he says, that eating soy dramatically reduces prostate cancers in laboratory animals. What's more, one component of soybeans, genistein, can actually stop tumor cells from spreading in vitro. Dr. Adlerkreutz suggests that the substances contained in soybeans have an anti-hormonal effect, which slows down the growth of cancer cells in the prostate, and deadly tumors do not form.

"The risk of getting cancer doubles if you don't eat soybeans regularly." - Dr. Mark Messina, co-author of Plain Soybeans and Your Health.

Save arteries. Soybeans are the antidote for aging arteries. Soy protein itself actually slows down and even reverses the development of arterial disease. Extensive research conducted in Italy at the University of Milan showed that eating soy protein instead of meat and milk caused a 21% reduction in blood cholesterol levels in just three weeks. The soybeans worked even when the patients were on a high cholesterol diet. What's more, soybeans increased good-type cholesterol by about 15% and lowered triglycerides. Doctors also recorded the fact that the blood supply to the heart in patients has improved, which most likely indicates the rejuvenation of the arteries.

Further, soy milk, like vitamin E, blocks the oxidation of "bad" cholesterol, thus preventing it from damaging the arteries. These data were obtained as a result of a recent study by the Japanese.

Regulate blood sugar levels. You can be sure that soybeans will cope with insulin and keep blood sugar levels at the right level, which means they will delay the onset of diabetes and heart disease. In particular, soybeans are rich in two amino acids - glycine and arginine, which reduce insulin levels in the blood. In a study conducted by Dr. David Jenkins of the University of Toronto, soybeans were found to be superior to peanuts in creating an adequate sugar response and lowering insulin levels in the body. High levels of insulin and sugar destroy cells and cause aging.

Create stronger bones. Eating plenty of soy protein, such as soy milk, beans, and tofu, as Asian women do, helps build strong bones. So says Dr. Mark Messina, formerly of the National Cancer Institute and now a scientific consultant in nutrition. Eating animal protein flushes much more calcium out of the body in the urine than eating soy. One study found that women who ate meat lost 50 mg more calcium per day than when they consumed the same amount of protein in the form of soy milk. “The difference in losing 50mg of calcium every day for twenty years can be very significant in terms of bone loss,” says Dr. Messina. Animal studies have shown that soy components have a positive effect on bone health.

What about food? To enjoy the anti-aging benefits of soybeans, you need to eat soy protein, which is found in soy milk, soy flour, whole beans, tofu, miso, tempeh, etc. In soy sauce and soy oil, substances that actively fight with aging, very little. Small amounts of genistein have also been found in other legumes, but soybeans have significantly higher concentrations. Not all soybeans are white. Recently, genistein was found in black beans, and they turned out to be just black soybeans.

Studies have shown that the Japanese, who eat a bowl of miso soup a day, reduce the risk of stomach cancer by a third. Possible Cause: Miso, a fermented soy product, is an antioxidant, according to experiments conducted at Okayama University School of Medicine. During the experiments, it turned out that miso neutralizes free radicals and protects fats in the body from oxidation, thereby preventing clogged arteries. The antioxidant power of miso comes from both the normal compounds found in soybeans and the specific compounds formed during fermentation.

How Much Soy Should You Eat? Americans eat so little soy products that any addition of soy to their diet will surely help fight diseases associated with aging. The average Asian eats 50 to 75 mg of genistein per day, the equivalent of 120 grams of hard or soft tofu. Dr. Messina recommends drinking a cup of soy milk every day or eating 90-120 grams of tofu.

Analyzes conducted at the University of Texas showed that soybean components, genistein and daidzein, remain in the body for 24 to 36 hours. Thus, so that their supply in the cells is not depleted, you need to eat soy products every day.

If you decide to bake something, replace a third of a cup of ordinary flour with soy.

Drizzle porridge with skimmed soy milk, as suggested by cancer researcher John Weissburger, who does just that.

Instead of cow's milk in recipes for cookies, cakes and puddings, use soy milk.

Eat "fake" meat products - "sausages" and "cutlets" from soy. Their taste and appearance are very similar to the real ones.

Cook green soybeans as vegetables.

Use dried soybeans like any other. Introduce them to stews, stews and soups.

Substitute soy protein for some or all of the ground beef in stews, spaghetti sauce, and chili. Such protein is produced in the form of granules or grains, which, when wet, resemble minced meat or stew.

Soy allows you to create a diet for everyone: for the sick and the healthy, the rich and the poor. It can fully provide the human body with easily digestible iron, magnesium, potassium, zinc. The low content of sodium and high potassium in it allows you to achieve increased separation of urine without pharmacological agents. Tofu and soy milk are good for this purpose. Cow's milk often causes allergies. The allergenicity of soy proteins is easily eliminated during the heat treatment that accompanies the transformation of beans into flour. This makes soy milk an ideal substitute for cow's milk for young children suffering from allergic diseases. It is also introduced into diets for adults, for example, with gastric ulcer with hypersecretion. Soy milk powder also does not cause allergies. The rich mineral composition and especially calcium and iron salts make this product useful for patients with cardiovascular diseases, disorders of the nervous system, and anemia. Dry soy milk is recommended to be included in the diet for gastritis and stomach ulcers, acute and chronic infectious diseases, and diabetes. AT medicinal purposes soybean oil is also successfully used. It is useful in diseases of the kidneys and nervous system; increases immunity, improves metabolism, serves to prevent atherosclerosis. The recommendations of the Institute of Nutrition PAMH are followed, for example, in the Niva sanatorium (Essentuki), where the diet of patients suffering from cardiovascular diseases, obesity and diabetes includes soy protein fortifier, soy drink and tofu. This has already improved the health of many people.

How to save more efficiently nutrients in soybeans and lossless to use them? Many countries of the world are solving this problem, including the USA, Canada, France, Brazil, China. In recent years, in the Krasnodar Territory, we have begun to produce proteins, edible vegetable oil, cake and food products from soybeans using modern technologies. The leading place here is occupied by the association "Assoya".

Getting acquainted with the experience of cultivation and processing of soybeans in Canada, the General Director of "Assoya" A. Podobedov realized that in just the last 10 years, the farmers of the country maple leaf created a miracle: from almost nothing they created a new powerful branch of agriculture.

Canadian farmers allocate from 1 to 10 thousand hectares for soybeans in their farms and collect 120 million tons. beans with a yield of 4t/ha. Soy is a fertile crop: it accumulates about 300 kg of biological nitrogen per hectare in the soil in one season. Soy feed for dairy farming is produced in the farms themselves. And processing plants in Canada produce about 400 products that contain soy components.

But what especially shocked the Russian soul was the state's help to soybean farmers. Compulsory start-up loans, tax incentives. 50% discount on fuels and lubricants. The money immediately goes to the accounts of farmers, and does not scroll through the banks, as in our enchanted country. The Canadian technology fits well into the Krasnodar intensive farming system, which corresponds to the local soil and climatic conditions. Krasnodar soils, fertile chernozems, are quite suitable for her. Soy is a light-loving and moisture-loving plant; and here she has enough warm cloudless days and precipitation. Even in adverse weather conditions, at least one and a half tons of beans are harvested per hectare. Experts hope that the soybeans of the Kuban and the Far East will eventually provide half of the needs of our livestock in vegetable protein.

100 g of mature (!) Soybeans contains:

Water - 8.5 g

Proteins - 36.5 g

Fats - 20 g

Carbohydrates - 30.1 g

Dietary fiber (fiber) - 3.2 g

Ash - 1.7 g

Vitamins:

Vitamin A (beta-carotene) - 0.15 mg

Vitamin B1 (thiamine) - 1 mg

Vitamin B2 (riboflavin) - 0.2 mg

Niacin (vitamin B3 or vitamin PP) - 2.2 mg

Vitamin B5 (pantothenic acid) 1.7 mg

Vitamin B6 (pyridoxine) - 0.8 mg

Folic Acid (Vitamin B9) 200 mcg

Vitamin C (ascorbic acid) - 6 mg

Vitamin E (tocopherol) - 17 mg

Biotin (Vitamin H) 7 mcg

Choline (Vitamin B4) 270 mg

Macronutrients:

Potassium - 1600 mg

Calcium - 200 mg

Magnesium - 225 mg

Sodium - 44 mg

Sulfur - 214 mg

Phosphorus - 600 mg

Chlorine - 64 mg

Trace elements:

Aluminum - 0.7 mg

Boron - 0.75 mg

Iron - 6.6 mg

Iodine - 8 mcg

Cobalt - 31 mcg

Silicon - 175 mg

Manganese - 3 mg

Copper - 0.5 mg

Molybdenum 0.1 mg

Nickel - 0.3 mg

Fluorine - 0.12 mg

Zinc - 5 mg

calories

100 g of soy contains on average about 446 kcal.

Despite a number of useful qualities, soy and soy products also have a number of contraindications. It is known that when consumed in large quantities, soy accelerates the aging process, has a depressing effect on the endocrine system and can cause Alzheimer's disease. It can also provoke hives, eczema, dermatitis, rhinitis, asthma, colitis, conjunctivitis and a number of other diseases.

Do not include soy in the diet of people with urolithiasis. The oxalates included in its composition are the starting material for the formation of stones.

Soy contains isoflavones, which are plant analogues of female sex hormones. Therefore, the use of soy often has a positive effect on a woman's health, with the exception of pregnancy - isoflavones increase the risk of miscarriage and negatively affect the development of the brain of the embryo.

You should also be more careful about introducing soy into the diet of young children - it can cause allergies or become one of the causes of thyroid disease.

oya is an ideal product for a vegetarian, as 40% of it consists of proteins that are not inferior in quality to proteins of animal origin. Soy contains many useful mineral elements: potassium, phosphorus, calcium, magnesium, sodium; iron in it is 7 times more than in wheat bread. Vitamins B, D and E prevent aging, and unsaturated fatty acids stop the growth of cancer cells.

A person who consumes soy will never get sick with obesity, osteoporosis, allergies, coronary heart disease.

Soy contains a significant amount of sugars - raffinose and stachyose, which bifidobacteria use as a source of nutrients. With an increase in the number of bifidobacteria, the risk of cancer and dysbacteriosis decreases, the number of harmful bacteria decreases, and in general, life expectancy increases.

The so-called soy meat is made from soybeans. Skimmed soy flour pressed until the protein fibers change structure. Soy analogue of meat does not contain cholesterol, adrenaline and hormones. Soy meat is easier to digest and does not lead to obesity. By itself, it is tasteless, but in combination with other products it acquires rich taste. fried carrots attaches soy meat the taste of mushrooms, tomato - the taste of meat.

Soy milk is a sweetish drink that looks like regular cow's milk or cream. It is obtained from soaked, crushed and steamed soybeans. The main advantage is the absence of lactose, which can cause allergies and diathesis. Soy milk is perfectly digested and causes less secretion of gastric juice, therefore it is recommended for ulcers and gastritis. Contains a lot of protein, B vitamins and minerals.

However, scientific studies have shown that soy consumption in significant amounts can lead to the development of a number of diseases, in particular, to an underactive thyroid gland in children, as well as to stunted growth. It turned out that soy proteins lead to hormonal changes in the body. That is why soy is contraindicated for pregnant women. The use of soy in large quantities can provoke hives, rhinitis, dermatitis, asthma, bronchospasm, diarrhea, colitis, conjunctivitis, eczema and other diseases. Including soy products in the diet can damage the kidneys, especially if a person already suffers from urolithiasis. The fact is that soy contains salts of oxalic acid - oxalates, which serve as the starting material for the formation of urinary stones.

Genestein is a substance that can stop the development of certain oncological and cardiovascular diseases in the early stages. And phytic acids inhibit the growth of tumors. Soy-based products are recommended for the prevention and treatment of many diseases (cardiovascular and liver diseases, kidney stones, cholelithiasis, diabetes mellitus, allergies to animal protein and many other ailments).

But one of the most important and useful components contained in soy is soy lecithin.

Lecithin and choline (phosphatidylcholine, acetylcholine) contained in it play an important role in the body. These substances are involved in the repair and restoration of brain cells and nervous tissue in general. They are responsible for such functions as thinking, planning, concentration, learning, memory, recognition, sex function, physical activity, etc. They also help in the metabolism of fats, regulate blood cholesterol. With the help of these substances, such diseases are treated: Huntington's and Parkinson's diseases (diseases of the aging organism), diabetes, diseases of the gallbladder, liver, muscular dystrophy, glaucoma, arteriosclerosis, memory problems and, finally, premature aging.

Soy can speed up the aging process of brain cells. Recent studies have shown that this process has been observed in older people who have been eating bean curd at least twice a week for 30 years.

Sources

Wikipedia - The Free Encyclopedia, WikiPedia

fasol.tv - Online store

plasticsur.ru - Medical center

hnb.com.ua - Healthy lifestyle portal

calorizator.ru - Calorizer