Why Choose Soy?
Soy is a complete protein. This means that it contains all nine essential amino acids. It is an important source of protein for many people, especially those who follow a vegan or vegetarian diet. According to the United States Department of Agriculture (USDA), 100 grams (g) of cooked green soybeans without salt contains:
- 11.05 g of carbohydrate
- 141 kilocalories
- 6.4 g of fat
- 4.2 g of fiber
- 12.35 g of protein
Soybeans are low in saturated fat and high in protein, vitamin C, and folate. They are also a good source of:
Magnesium – Phosphorus – Potassium – Thiamin – Calcium – Iron
The nutritional content of other soy products may vary based on how manufacturers have processed them and which ingredients they have added.
High-Quality protein — soy has all the essential amino acids that people need.
Vitamins — Soy is a good source of B vitamins, including folate.
Fiber — Some soy foods, including edamame, dried soybeans, soy flour, and textured vegetable protein, are very high in fiber.
Essential fatty acids — Soy contains linoleic acid and also the essential omega-3 fatty acid, alpha-linolenic acid. Fat-free soy foods and products that contain hydrogenated soybean oil are not good sources of linolenic acid.
Phytochemicals — Soy contains many biologically active substances that may help prevent chronic disease. These include isoflavones.
Prevention or Treatment of Chronic Disease
Heart disease — The FDA has approved a soy health claim that states that 25 grams of soy protein a day as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. Soy may also help keep blood vessels healthy and help control blood pressure.
Cancer — Soy contains at least five phytochemicals that may help prevent or slow the progression of some cancers. Current research is promising that soy may help protect against prostate cancer.
Osteoporosis — Recent studies have shown that soy may be helpful in preventing bone loss, although long-term studies are still needed.
Diabetes– Soy foods may help keep blood glucose levels under control. Soy protein may also reduce the risk of developing kidney disease and heart disease, both of which are common in diabetics.
Weight control — Soy is low in calories and high in nutrition. When soy replaces higher-fat foods, it reduces the overall fat content of the diet.
Managing obesity — The researchers conclude that soy isoflavone supplementation has potential for managing obesity.
Reducing breast cancer risk —
A 2019 review of studies indicates that the isoflavones in soy can help reduce the risk of hormone associated cancers, including prostate cancer and some breast cancers. Some studies in the review found that Asian women who consumed soy isoflavones had a reduced risk of cancer both before and after menopause. Soy isoflavones may help reduce the growth and spread of hormone-associated cancers.
Reducing the risk of type 2 diabetes —
According to the same 2019 review of studies, soy isoflavones may also reduce the risk of diabetes, though the mechanism through which they may achieve this is still unknown. In type 2 diabetes, the cells of the body absorb less sugar from the bloodstream, which leaves it to circulate and cause harm. Insulin is a hormone that allows blood sugar, or glucose, to enter the cells for conversion into energy.
Soy isoflavones may improve insulin sensitivity, meaning that the cells respond more to insulin and absorb more glucose.
Convenient and delicious
• Variety — There are many types of easy-to-prepare soy products to fit your lifestyle.
• No lactose or casein – Soy is nutritious alternative for people who cannot tolerate dairy products
How much soy should you Eat?
Healthy adults who want to get the greatest benefit from eating soy should try to get about 15 grams of soy protein a day (with a range of 10-25 g) and about 50 milligrams of naturally occurring isoflavones (with a range of 30-100 mg). That's about two servings a day.
At least one in three children is not getting the nutrition they need to grow well, particularly in the crucial first 1,000 days – from conception to the child's second birthday – and often beyond. An increasing number of children and young people are surviving, but far too few are thriving because of malnutrition. To meet the challenges of the 21st century, we need to recognize the impact of forces like urbanization and globalization on nutrition, and focus increasingly on using local and global food systems to improve the diets of children, young people and women.
Soy unlikely hero in fight against Malnutrition
hero [heer-oh], noun idealized for possessing superior qualities in any field High-quality protein is often missing from the diets of the world's hungry children and adults. Whether in the scattered bushes of savanna, a vast rain forest basin, a rural coastal river community, or a densely populated settlement, access to a substantial source of consistent and complete protein is often in short supply.
Today there are 7.2 billion people on Planet Earth and the United Nations projects that by 2050 9.6 billion people will live in the world. Ensuring global food security is one of the most pressing issues facing the world and its importance will grow in the coming years. A wide variety of strategies are needed across the agricultural value chain to feed another 2.4 billion by 2050.
Soy food and Globalization – the flow of goods, technologies, information, capital, and more across country borders – has overtaken food systems. It has changed everything from the harvesting of crops to the way food is displayed in a supermarket to what children eat. Soy foods are now on priority for rich proteins and health benefits, also soy foods are much cheaper as compare to other types of rich food and no veg.
On the one hand, families can afford it easily and have access a greater availability and diversity of food items made from soy.
Affordability is a common problem. While people nowadays understand the importance of eating nutritious food, cost constraints determine what they can feed their children, regardless of its nutritional value. The Soyfood being economical is emerging as a healthy and balanced food.“When people are at their healthiest, they can unlock all that life has to offer. That’s why we advance the kind of Soyfoods with better nutritional values that help people in all places and in all stages of life and to reach their potential through better health.”