Soybeans, often called "plant-based meat" by people, are rich in protein, soy lecithin, and various nutrients, making an immeasurable contribution to health.
They offer significant effects such as boosting immunity, fortifying organs, and providing invaluable contributions to human health.
Also known as soybeans, they're hailed as the "king of legumes" and the "green cow." Soybeans top the charts among legumes in fat content, with an oil yield of up to 20%. Their protein content is around 40%, triple that of eggs, along with an abundance of vitamins and minerals.
Dried soybeans contain about 40% high-quality protein, ranking them highest among other grains. Soybeans contain a fatty substance called linoleic acid, which promotes children's neural development. Linoleic acid also helps lower cholesterol levels, making soybeans a beneficial food in preventing hypertension, coronary heart disease, and arteriosclerosis.
Additionally, they are rich in B vitamins, calcium, phosphorus, iron, and other inorganic salts. Raw soybeans contain trypsin inhibitors that affect the absorption of nutrients, requiring longer cooking times at high temperatures to destroy these inhibitors and enhance the nutritional value of soybean protein.
Modern medical research suggests that soybeans are cholesterol-free and can reduce body cholesterol, reducing the occurrence of arteriosclerosis and preventing heart disease. Soybeans also contain substances that inhibit pancreatic enzymes, offering specific therapeutic effects for diabetes.
Therefore, nutritionists recommend soybeans as an ideal health product for preventing and treating coronary heart disease, hypertension, and atherosclerosis. The phospholipids in soybeans are vital components of brain cells, and regular consumption is beneficial for enhancing and improving brain skills.
People often consume soybeans, understanding their rich protein and soy lecithin content. But what benefits does regular consumption bring to the body? After considering the following points, everything becomes clearer:
1. Boosting immunity: Soybeans contain plant-based protein, earning them the title of "plant-based meat." Insufficient protein can lead to weakened immunity and fatigue. Consuming soybeans as a protein source can avoid the problem of increased cholesterol from meat consumption.
2. Enhancing cognitive function: Soybeans are rich in soy lecithin, a crucial component of the brain. Regular consumption helps prevent dementia. Additionally, the sterols in soy lecithin can enhance neural function and vitality.
3. Strengthening organs: Soy lecithin promotes the absorption of fat-soluble vitamins, strengthening various tissues and organs. It can also lower cholesterol, improve lipid metabolism, and prevent/treat coronary arteriosclerosis.
4. Boosting energy: The soybean protein can enhance excitation and inhibition functions in the brain's cortex, improving learning and work efficiency. It also helps alleviate feelings of depression and melancholy.
5. Skincare: Soybeans are rich in isoflavones and plant estrogens that improve skin ageing and alleviate menopausal symptoms. The linoleic acid in soybeans effectively prevents melanin synthesis in skin cells.
6. Cancer prevention: Soybeans contain protease inhibitors that can suppress various cancers, with the most significant effect in inhibiting breast cancer.
7. Antioxidant properties: Soybean saponins clear free radicals in the body, acting as antioxidants. They can also inhibit tumour cell growth and enhance the body's immune function.
Friends suffering from acute or chronic gastritis should be cautious with soybean consumption to avoid bloating. Those with stones should avoid soybeans as they might exacerbate the condition. Soybeans and yogurt should not be consumed together due to conflicting chemical compositions; the substances in soybeans can affect calcium digestion and absorption found abundantly in yogurt.
Limit the intake of dry-fried soybeans as cooking them to dryness not only hinders protein absorption but also fails to break down harmful elements like trypsin inhibitors and hemagglutinins in soybeans under dry heat conditions.
