Soybean is an annual plant that has been used in China for 5,000 years as a food and a component of drugs. It’s yellow, green or yellow-brown colour. One soybean seed contains 36 to 40 percent protein, 15 to 23 percent of oil, close to 34 percent carbo hydrate, 3 to 6 percent mineral matter, and a significant number of vitamins.
Soybean seed is very rich in proteins, vitamins and minerals, also the products made from it are a rich source of these ingredients. Soy products can not be used as a replacement for other valuables for food items, especially not for foods of animal origin (meat, milk, eggs, fish), but are considered for foods, with equal place in the diet plans.
Lecithin is the natural substance with excellent features, but less known than other soy products. It’s main ingredients are choline and inositol in the form of Phosphatidylcholin. Choline plays a key role in the structure of biological membranes and can link to vitamins. Inositol can be found in food of plant origin, soybeans have it in large amounts. Large amounts of inositol are stored in human brain. Choline and Inositol are catalysts and lipotropic (fat emulsifiers).
Soy can have reactions in some people. From soy sensitivities to allergies, it is important to be aware of these issues prior to consuming soy products in large doses.
There is evidence that suggests fermented soy products like tempeh, miso, and natto work better for some and don’t have the side effects of non-fermented products like tofu.