Soybeans
Soybeans (Glycine max)
Soybeans are high in of dietary protein, mineral chelator, phytic acid, organic acid, fiber and vitamin C.
The complete soybean protein contains significant amounts of essential amino acids.
Dietary mineral chelators help prevent over-mineralization of joints and blood vessels.
Phytic acid is a phytonutrient – providing an antioxidant effect.
Soybeans may also reduce the risk of colon cancer.
Soybeans are great source of magnesium, potassium, phosphorus, calcium, and manganese.
Vegetable (garden) types are easy to cook, higher in protein and lower in oil than field types; tofu and soymilk are the most popular vegetable soybeans products.
- Edamame is the Japanese name for soybeans boiled whole in their green pod and served with salt – it’s also popular snack in Hawaii;
- Miso, natto, tofu, douchi, doenjang, ganjang are popular diet products made of soybean in Japan, China, and Korea
- Soy flour – defatted (less than 1% oil), full-fat (20% oil), low fat (4.5% – 9% oil), high fat (15% oil), lecithinated (with 15% lecithin)
- Soy sauce, tempeh, soy lecithin
- Textured vegetable protein (TVP) – used into variety of vegetarian foods, some of them imitating meat
Field (oil) types of soybeans are processed for oil extraction and subsequent soy flour production.
The major unsaturated fatty acids in soybean oil triglycerides are alpha-linolenic acid and linolenic acid – the two essential fatty acids that your body requires.
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