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- Soy food reduces the risk of heart diseases by reducing bad cholesterol and increasing good cholesterol.
- Soluble fiber in Soy foods controls blood sugar.
- Soy food everyday is protection against many types of Cancer.
- Soy Protein causes less calcium to be excreted from the body when compared to animal protein, thus helping in the development of bones.
- Soymilk has a higher level of Protein than dairy milk and is rich in iron, unsaturated fatty acids and niacin. It is cholesterol-free and has Phytochemicals.
- Soymilk is an excellent alternative for Lactose intolerants.
- The Protein content in soybeans is three times more than in any variety of dal. Just 250 gm of soybean is equivalent to protein in 3 to 5 liters of milk or 1 kg of mutton or 24 eggs.
- Soy food is good for pregnant women and lactating mothers, as it is rich in iron and calcium.
- Soy food given to children daily results in great improvement in mental and physical abilities. Children with soy substitution gain weight, height, memory power and show an increase in hemoglobin level.
- Soy oil is high in polyunsaturated fatty acids (PUFA) and essential fatty acids. The Omega 3 fatty acids present in soy oil play a cancer-preventing role.
- Soy foods are the world's richest dietary source of isoflavones. Isoflavones are phytoestrogens, and have a chemical structure similar to that of estrogen. These are found in varying amounts in legumes, but the only significant source in the human diet is soybeans.
- When consumed by humans or animals, isoflavones exert weak estrogenic effects. Soy foods such as tofu, soymilk, soy flour and soy nuts have isoflavone concentration of 1.3 to 3.8 mg/g or about 37 to 108 per ounce. Concentrations are lower in foods made from a combination of soy and grains.
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