Although the soy be considered as a legume extremely beneficial from a nutritional point of view, it is true that even today there are many people who do not know their benefits and nutritional properties.
The truth is that it is a highly consumed vegetable in Japan or China, countries where you usually eat the different derivatives made from soy, such as the tofu , soybean sprouts, soy sauce, sprouts, yoghurts, soy lecithin , the tempeh or the popular soy milk .
It is a legume rich in vitamins (especially vitamin A, D and E) and minerals (such as calcium, phosphorus, iron and magnesium), provides fiber, carbohydrates and has no cholesterol.
However, its nutritional wealth comes from the hand of different vegetable proteins that contribute.
Vegetable protein content of soy
The vegetable proteins they are the healthiest protein macronutrients, because we find them in foods of vegetable origin, generally low in fats and little or not at all caloric, and especially rich in fiber.
Although it is true that its biological value is somewhat lower than animal proteins (since they contain a greater amount of essential amino acids), the key is to combine different foods with high protein content to be able to complete this contribution in essential amino acids.
Regarding the protein content of soy, we find that this food is richer in proteins than meat and milk, two foods of animal origin known for their wealth in high biological value proteins .
Specifically, 100 grams of soybeans provide 36.5 grams of vegetable proteins . What makes it a vegetable food especially rich in protein.
In addition, we must bear in mind that their caloric intake is not very high compared to other legumes (445 kilocalories), and provides fewer calories than beans or raw peas.
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