Soy is a legume that is a rich source of plant protein, the content of which can reach up to 50% in the product composition. It has a neutral taste and a light yellow color, which makes it a universal base for preparing various soy products, such as soy milk, tofu, tempeh, as well as plant-based meat and cheese substitutes. Due to the high protein content and low caloric value, soy is widely used in the diet of vegetarians and vegans, as well as those who strive for healthy eating and weight control.
The product from non-genetically modified soy is easy to prepare: it is enough to boil the soy strips for about 15 minutes, after which they can be used in various dishes – stews, vegetable side dishes, with rice or mushrooms. Texturized soy is enriched with plant fibers, which improves the nutritional value and promotes better absorption. In 100 grams of the product contains about 50 grams of protein, a minimal amount of fats and a moderate amount of carbohydrates, which makes it nutritious and beneficial.
In addition to the high protein content, soy is rich in iron, calcium, potassium, and isoflavones, which have a positive effect on health, especially in women during menopause, helping to compensate for the deficiency of estrogens and reducing the risk of osteoporosis. Lecithin, included in the composition of soy, contributes to the normalization of fat metabolism and supports the health of the body. At the same time, individual features and contraindications should be taken into account, such as pregnancy, endocrine system disorders, and urolithiasis. For storage, it is recommended to use airtight containers in a dry and cool place.
