Soy is a healthy legume found in many plant-based substitutes. Here you can find out more about their nutritional values, characteristics and possible uses.
How useful is soy? ingredients and nutritional value
Soy is best known as a plant source of protein. It is about 35 percent protein. Unlike many other plant foods, soy has a complete amino acid profile, in particular, it contains all the amino acids required by the human body.
The fat content of soy is about 18 percent and is mostly made up of unsaturated fatty acids. They play an important role in many bodily functions, including hormone production, brain function, and cell division. They also have a positive effect on the cardiovascular system.
With only about six percent carbs, soy is one of the low carb foods.
100 grams of legumes contain about 329 kilocalories.
Healthy soy also has a lot to offer when it comes to micronutrients: it contains significant amounts of magnesium, calcium, iron, zinc, and some B vitamins, among others.
Soy: This is how you use the healthy legume
In this country, soy plays an important role, especially in the context of a vegan or vegetarian diet. In the form of tofu, among other things, it is the main ingredient in many meat alternatives. This applies, for example, to plant-based burger patties, schnitzel, steaks, nuggets or cold cuts. Soy milk and soy yoghurt are also common milk alternatives.
But you can also buy the pure soybeans in Asian or health food stores and well-stocked grocery stores. You can usually get them in frozen form. When buying, pay attention to organic quality. In this way you ensure that the healthy soybeans are not genetically modified and are not contaminated with synthetic chemical pesticides.
Also, try to buy soy as locally as possible. You get soy products from German or at least European (e.g. French or Italian) cultivation.
If the beans are still in the pod, you can simply cook them in boiling water according to the package instructions and then sprinkle with a little salt and serve as finger food.
