Soybean Nutrition and Benefits

Soybean are belonging to the family Leguminoseae (various peanut), soybean we know it today (Glycine max) is descended from wild soybean (Glycine Soya) originating from Manchuria (North China).

 Soybean is a source of protein, fat, vitamins, minerals, and fiber. Protein exist in soybean are the best compared to other types of nuts, because it contains all the essential amino acids and is equivalent to animal protein. Soybeans also no contain saturated fat and cholesterol.

Soybeans are also rich in linoleic acid (omega 6) and linolenic acid (omega 3) which is essential unsaturated fatty acids that may reduce the risk of heart disease by preventing hardening of the arteries (atherosclerosis), inhibit blood clotting, and diabetes.
Lecithin that contained in soy can also help maintain cardiovascular health, because it has emulsified nature of fat so as to neutralize or normalize fats in the blood in a short time.
The content of isoflavones in soy protein which is absorbed is also believed to reduce blood cholesterol.

Food and Drug Administration stated that the consumption of 25 grams of soy protein a day as part of a diet low in fat and cholesterol may reduce the risk of heart disease.

However, from several studies conducted, due to the high content of isoflavones, when consumed too much to give the adverse implications for health, such as thyroid disorders, immune problems and reproduction. To avoid the adverse implications are encouraged to consume soy products been fermented, such as tempe, tofu, soy sauce and miso.

Source: Nirmala Magazine