Ingredients

The benefits of soy

The benefits of soy

Soya is a species of the legume family (Fabaceae), grown for its seeds. The soya bean and its by-products (mainly oil and soya flour) are used in human food. How does this small seed benefit us? Nutritionist Laura Romero, from the Nutrest center, tells us.

Health benefits

The U.S. Food and Drug Administration (FDA) has recognized that 25 grams per day of soy protein can reduce cholesterol levels, and therefore, heart problems.
The high protein value of legumes makes them a great substitute for meat in vegan cultures. It is limiting in one amino acid (methionine), so it is important that it is combined with a cereal (rice, quinoa, oats) in order to form a good quality protein.

 

  • It helps in menopausal and menstrual disorders by presenting isoflavones, a type of phytoestrogen.
  • Soy-based foods are recommended for obese and diabetic patients, because they have a low glycemic index.
  • One study suggests that foods with isoflavones, such as soy, can lower blood pressure. These substances help the body produce nitric oxide, which helps dilate blood vessels.
  • It acts as an antioxidant and moisturizer for the skin, preventing a dry face and stimulating collagen formation.
  • The main property of soy is protein, it acts as a skin restorer to improve the texture of hands, feet, elbows and knees.
  • Soybean oil also serves to promote hair growth, and to add strength and shine to hair.
  • Soya provides dry and damaged hair with softness, shine and moisture.
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