Introduction:
Soybeans belong to the legume family. The seeds, which can be brown, yellow, white, green or black-purple, have a neutral taste of their own.
Use/Preparation:
Soybeans can be prepared like other dried or fresh pulses. Edamame, the young, unripe beans, can be boiled together with the pods in plenty of salted water and the seeds enjoyed. Soybeans are mainly found in processed products such as oil, flour, meat substitutes, soy milk, yoghurts, dressings, cream, (protein) bars, tofu, soy sauce, miso or spreads.
Health:
In addition to high-quality protein and fats, potassium, magnesium, phosphorus and B vitamins, soy has isoflavones, secondary plant constituents that are similar in structure to the female sex hormone oestrogen. They are said to have positive effects on bone density, menopausal symptoms and the cardiovascular system. Preventive effects of soy on the development of breast and prostate cancer have also been researched. But isoflavones are also said to have negative effects on thyroid function. Occasionally it is recommended that infants and young children should not eat soy products because of the plant hormones they contain.
Alternatives:
Chickpeas, peas, lupins or other beans such as kidney beans and white beans are protein-rich alternatives that can be prepared in many dishes similarly to soybeans.
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|
Average nutritional values raw |
per 100 g |
|---|---|
| Energy (kcal/kJ) | 149/625 |
| Fat | 5,9 g |
| Healthy fatty acids | 0,7 g |
| Carbohydrates | 10,4 g |
| Sugar | 4 g |
| Protein | 11,9 g |
| Salt | 0 g |
