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Soybean
The soybean has grown extensively in Asia for hundreds of years. Now, the United States is the largest producer of soybeans, supplying two-thirds of the world's soybeans. The soybean is becoming
more and more important, as people become aware of its nutritive value.
There are hundreds of varieties of soybeans. The soybean is a food that is rich in protein and minerals, and is the cheapest source of vegetable protein. Soy milk is similar to cow's milk but is much lower in fat; soy flour is good for making flat breads and bread-sticks; and soy meal is valuable as livestock feed. However, the main product extracted from soybeans is soybean oil.
Soybeans are often used as a meat substitute, but I believe that this use has been overrated. They do have a high protein content, but are also high in starch; a person using them as an exclusive
protein may become starch-logged. Soy milk, however, will not cause this reaction.
Benefits of Soybean
The soybean is valued for its high protein content, but it also has an exceptionally high amount of many other vitamins and minerals. Soybean oil will become more and more popular for both industrial
and home use, since it is not only excellent for frying, is easily digestible, and contain no cholesterol, but also rejuvenates glands. Soy has an alkaline reaction.
Nutrients in one pound(mature bean, dry, raw)
Calories |
1,828 |
Iron |
38.1 mg |
Protein |
154.7 g |
|
360 I.U. |
Fat |
80.3 g |
|
4.99 mg |
Carbohydrates |
152.0 g |
|
1.43 mg |
Calcium |
1,025 mg |
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10.1 mg |
Phosphorus |
2,513 mg |
Ascorbic acid |
- |
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