Soy is rich in complete protein (containing all essential amino acids) as well as with those of meat, eggs, milk and fish. They are also very rich in fats and lecithins, although it has no starch and is low in carbohydrates, which is why soy products are recommended in diabetes.
Interestingly, the extraordinary content of soybean lecithin, 2-2.5 100, which puts them behind the eggs, with 3.7 per 100 are the richest food in lecithin.
Soybean fats do not contain cholesterol and lack of purine compounds, so it does not lead to the formation of uric acid.
Soy is rich in nutrients that strengthen the brain and isoflavones, a type of plant estrogen that balances the levels of estrogen in the body. This makes soy useful in menopause because they increase bone mass and protect against menopause.
Composition per 100 g of soya beans:
- Calories – 422
- Protein – 35 g
- Lipids – 18 g
- Carbohydrates – 25 g
- Fibre – 5.5 g
- Calcium – 280 mg
- Iron – 8 mg
- Iodine – 115 mg
- Magnesium – 240 mg
- Zinc – 3 mg
- Sodium – 6 mg
- Potassium – 1700 mg
- Chlorine – 24 mg (high interest to regimens without salt)
- Vitamin B1 – 0.85 mg
- Vitamin B2 – 0.45 mg
- Vitamin B6 – 2 mg
- Vitamin E – 12
- Carotene – 1 mg
- Vitamin K – 0.2 mg
- Nicotinic acid – 2,2 mg
- Pantothenic Acid – 1 mg
Other components of soy :
- Beta-carotene
- Folate
- Copper
- Manganese
- Phosphorus
- Selenium
- Omega 3 and omega 6
Note: Soy may take different forms: as a vegetable in tofu (soybean), tempeh (fermented soybeans), soy milk, soy or miso paste, soy sauce and tamari sauce, soy flour, soybean sprouts, etc.