Soy Benefits

Soy Benefits

History of soybean
First note of soybeans in the Journal of Chinese Materia Medica was written by the emperor Sheng Nung in 2838 BC. Mentioned that wild soybean (Glycine ururiencis) is the first type of soybean grown in Manchuria region (mainland China). From China, soybeans extended to Japan (6th century) and Europe (17th century).
Nutritional content of soybean is a source of protein, fat, vitamins, minerals, and fiber.


The composition of amino acids in soy is a complete and balanced. Soy is very beneficial for the growth and maintain the cells. Soy contains high protein and contains little fat. Soy protein is the best proof than other types of nuts. Protein content equivalent to animal protein from meat, milk, and eggs. Moreover, 25% fat content in soybeans consist of unsaturated fatty acids that are free of cholesterol. Unsaturated fatty acids can prevent hardening of the heart vessels (arterio sclerosis). Soy can also help reduce bad cholesterol (LDL) and to reduce the risk of heart disease, as has been proved by various studies. From the research shows that consuming four servings of soy foods per day, the rate of LDL in the blood can be reduced to 10%, which means to reduce the risk of heart disease by 20%. In addition, soybeans are also rich in linoleic acid, linolenic acid, and lecithin. Linoleic and linolenic acids are essential fatty acids from the group of omega-6 and omega-3, which can reduce the risk of heart disease and diabetes. While lecithin is a mixture of chemical compounds fosfatida and fatty compounds, including choline fosfatidil, fosfatidil etanolamin, fosfatidil inositol, and other compounds. Lecithin is believed to be vital elements in youthful drug, improves memory, and enhance endurance. Not surprisingly, current lecithin can also be directly consumed in the form of tablets or soft capsules (soft gel).