Vegetable proteins of soy

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 tofu, soybean sprouts, soy sauce, sprouts, yogurts , soy lecithin, tempeh or 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 these 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.

With regard to the protein content of soy, we find that this food is richer in protein than meat and milk, two foods of animal origin known for their richness in proteins of high biological value.

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.

Image | cotaro70s This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist. ThemesSoy

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