Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

The reputation of soybeans is changeable: sometimes it is considered one of the most valuable sources of vegetable protein and vitamins, sometimes it is considered a cause of dangerous diseases. The oldest grain crop is popular in all countries of the world due to its nutritional qualities and wide range of applications, but nutritionists warn against over-indulgence in this product.

What is soy

Soybean is a member of the legume family, brought to Russia from China and India. The people of these countries have been cultivating and eating soybeans for more than 5 thousand years. The crop is not particularly demanding on growing conditions; nowadays, new varieties are cultivated almost everywhere. Soybeans are grown in the largest volumes in Russia in the following territories:

• Amur region (more than half of the domestic harvest);
• Primorsky Krai;
• Khabarovsk region;
• Krasnodar region;
• Stavropol region.

What does soy look like?

The plant consists of herbaceous stems, depending on the variety they are tall or short, bare or covered with hairs. The shoots have small pubescent leaves, the shape of which differs among different species. The inflorescences are medium-sized, light purple and lilac shades. Soybean up to 6 cm long has 2 valves, under which is the most valuable part of the plant: 2-3 oval seeds covered with a shiny, dense shell. Often the seeds are yellow in color, but green, brown and even black fruits are also found.

How it grows

Soybean is not too demanding on growing conditions. It even tolerates frosts if they do not occur during the flowering and fruiting period. The soybean plant feels best at a temperature of +21-22 °C. With abundant watering and sufficient light, seedlings appear already at +14 °C. On loose, non-acidic soils, by August - September the crop, with simple but regular care, produces a bountiful harvest.

Chemical composition of soybeans

The rich composition and dietary qualities make soy the most important source of substances necessary for humans. Its main value is its high content of vegetable protein (up to 90%), containing all 9 amino acids necessary for the body. Eating this dietary product helps to compensate for the lack of animal proteins in the body. The energy value of 100 g of beans is 147 kcal. This amount contains many useful substances. Soy contains the following elements that are necessary for humans every day:

• proteins – 12.95 g;
• fats – 6.8 g;
• carbohydrates – 11.05 g;
• water – 67.5 g;
• trace elements (potassium, calcium, phosphorus, magnesium, copper, sodium, iron);
• fatty acids (linoleic and linolenic);
• phospholipids necessary for the normal functioning of cells of the nervous system;
• vitamins A and E, which improve immunity;
• estrogens.

Beneficial properties of soybeans

The value that beans have will benefit all lovers of the product. The following persons should pay special attention to their presence in the daily menu:

• those suffering from cardiovascular diseases (eating dietary beans reduces the risk of their development);
• women who are predisposed to tumors in the breast area (soy products have an effect on lengthening the menstrual cycle, which reduces the likelihood of breast cancer);
• those who are prone to obesity and suffer from a large amount of cholesterol in the blood (soybeans speed up metabolism);
• diabetics (the product normalizes sugar levels);
• women suffering from hot flashes caused by age-related hormonal changes in the body;
• elderly (calcium, which the culture contains, strengthens bones);
• those seeking a healthy lifestyle (lecithin, a substance found in beans, fights aging and atherosclerosis, increases the efficiency of brain function, and has a positive effect on attention and memory by improving nerve conduction).

Harm

Despite the numerous advantages of soybeans, excessive enthusiasm for the product is unsafe. The following categories of people should not get carried away with its use:

• young children prone to allergies;
• people who often suffer from migraines (soybeans contain tyramine, which can provoke and intensify headache attacks);
• persons with genital diseases, since the product contains a large amount of phytoestrogens, similar in action to female sex hormones;
• those who have reduced thyroid function (hypothyroidism);
• men planning procreation (due to the ability of soy to reduce sperm concentration);
• During pregnancy, you should not eat beans because soy reduces the possibility of normal gestation;
• It is better for all categories of people to refrain from products made from genetically modified soybeans, the production of which is officially prohibited in Russia.

Use in food

Soy-based products have become a part of our daily diet. Such dishes are especially relevant for people who are limited in the consumption of animal proteins for one reason or another. For vegetarians, beans are the main source of proteins that the body needs for normal functioning. Those for whom meat consumption is prohibited for health reasons cannot do without soy products. The low cost of soy dishes makes them accessible to everyone who wants to diversify their diet.

The following products made from beans are the most popular among Russians:

• soy flour (ground seeds);
• soybean oil - it is used for salad dressings and heat treatment of foods;
• soy milk is a low-calorie drink made from beans, reminiscent of regular milk, does not burden the pancreas due to its low fat content;
• soy meat - a product made from soy flour, similar in structure and appearance to real meat, contains a large amount of protein;
• sauce is the result of fermentation of beans using the fermentation method;
• miso is a bean paste obtained from a fermented product, used for preparing first courses;
• tofu - soy cheese, similar to fermented milk in taste, appearance and structure, is a source of huge amounts of protein;
• Tempeh is another product made from fermented soybeans that uses special fungi in its production.

Photo of the plant

Soybean classification, soybean morphology

Features of soybeans, beneficial properties of soybeans, tofu, soy products

Section 1. History of distribution and classification of soybeans.

Soy is genus of plants in the legume family. Soybeans are native to East Asia.

Soy is one of the richest plant foods in protein. This property allows soybeans to be used for preparing and enriching various dishes, as well as as a basis for plant-based substitutes for animal products. Numerous so-called products are produced from it. soy products. Soybeans and soy products are widely used in East Asian (especially Japanese and Chinese) and vegetarian cuisine.

History of distribution and classification of soybeans

Soya beans are often called the “miracle plant” due to their high content of vegetable protein and nutrients. In vegetarian cuisine, soybeans are the most popular plant-based substitute for animal products. Up to 400 food products are obtained from soybeans, from which more than 1000 culinary dishes are prepared.

According to some sources, soybeans were cultivated already in the 11th century BC. It is reliably known that they began to be grown in northern China 6-7 thousand years ago. The appearance of soybeans in Ancient China is historically associated with the Chow dynasty, which ruled several thousand years ago. There is a message from five thousand years ago about the ceremony of the beginning of spring sowing, when the emperor personally made the first furrow and sowed the five main crops of China, including cultivated soybean seeds.

In Manchuria, soybeans were first introduced into cultivation. To this day, Northeast China remains the main commercial soybean seed production area. Cultivated soybean then spread to southern China, Korea, Japan and other countries in Southeast Asia, and in the 18th century it came to Europe, America and other parts of the world.

In Europe and the USA, soybeans have been grown for a long time for demonstration and study in gardens and experimental plots in Holland, France, and England. Soybeans were brought to the USA in 1765 by sailor S. Bowen. He organized crops on his plantation to produce soy sauce, the technology for which he mastered in China. But with his death in 1777, experiments with soybeans in America ended. The second attempt to introduce soybeans into the United States was made by President Benjamin Franklin, who in 1770 sent soybean seeds from London to one of the famous American botanists. However, American farmers began to actively engage in soybeans only in the 19th century.

In the Far East, Russian settlers grew soybeans already in ancient times, BC. In the European part of Russia, the first experimental sowings were carried out by agronomist I.G. Podoba in 1875. The mass introduction of soybeans in Russia began in 1926-1927. Sowings were organized in the Far East, and the All-Union Soybean Institute was created in Blagoveshchensk.

Most soybean species are perennial climbing plants, distributed in the tropics and subtropics from Africa, South Asia and Australia to Oceania. However, when we talk about soybean, we usually mean the most famous type - cultivated soybean (Glycine max (L.) Merr.).

Cultivated soybean seeds, sometimes called “soybeans” (from the English soya bean, soybean) are a widespread product known back to the third millennium BC. e. Soybean is often called a “miracle plant” - partly due to its relatively high yield and high content of vegetable protein, much like animal protein, averaging about 40% of the seed weight, and in some varieties reaching 48-50%. In this regard, soy is often used as an inexpensive meat substitute, not only by people with low incomes, but also by those simply following diets with limited meat consumption (for example, vegetarians). It is also included in some animal feeds.

Cultivated soybeans are widely cultivated in Asia, Southern Europe, North and South America, Central and Southern Africa, Australia, on the islands of the Pacific and Indian Oceans at latitudes from the equator to 56-60°.

The Russian word “soy” was borrowed from Romance or Germanic languages, in which it sounds like soy/soya/soja. In turn, according to the generally accepted version, it appeared there from the Japanese word “sho:yu”, meaning soy sauce.

Soybean is one of the most ancient cultivated plants. The history of cultivation of this crop dates back at least five thousand years. Soybean designs in China have been found on stones, bones and turtle shells. The cultivation of soybeans is mentioned in the earliest Chinese literature, dating back to the period 3-4 thousand years BC. The famous ancient Chinese scientist Ming-i wrote that the founder of China, Emperor Huang Di (according to other sources, Shen-Nung), who lived about 4320 years ago, taught the people to sow five crops: rice, wheat, chumiz, millet and soybeans. According to one of the largest soybean experts in the USSR, V.B. Enken, soybean as a cultivated plant was formed in ancient times, at least 6-7 thousand years ago.

At the same time, the absence of remains of this plant among the Neolithic finds of other crops (rice, chumiz) in China, as well as the semi-legendary personality of Emperor Shennong, raised doubts among other scientists about the accuracy of dating the age of cultivated soybeans. Thus, Hymowitz (1970), referring to the work of Chinese researchers, concluded that the existing documented information about the domestication of soybeans in China dates back to the period no earlier than the 11th century BC.

The next country where soybean was introduced into culture and received the status of an important food plant was Korea. The first samples of soybeans arrived on the Japanese islands later, in the period 500 BC. e. - 400 AD e. Since that time, local landraces began to form in Japan. It is believed that soybeans came to Japan from Korea, since the ancient Korean states colonized the Japanese islands for a long time. This thesis confirms the identity of the soybean forms of Korea and Japan.

Soybeans became known to European scientists after the German naturalist E. Kaempfer visited the East in 1691 and described soybeans in his book “Amoentitatum Exoticarum Politico-Physico-Medicarum”, published in 1712. In the famous book of C. Linnaeus “Species Plantarum” , published in the first edition in 1753, soybean is mentioned under two names - Phaseolus max Lin. and Dolychos soja Lin. Then in 1794, the German botanist K. Moench rediscovered the soybean and described it under the name Soja hispida Moench. Soybeans entered Europe through France in 1740, but began to be cultivated there only in 1885. In 1790, soybeans were first imported into England.

The first studies of soybeans in the United States were conducted in 1804 in Pennsylvania and in 1829 in Massachusetts. By 1890, most experimental institutions in this country were already conducting experiments with soybeans. In 1898, a large number of soybean varieties from Asia and Europe were imported to the United States, after which targeted selection and industrial cultivation of this crop began. In 1907, the area under soybeans in the United States was already about 20 thousand hectares. In the early 30s of the 20th century, the area under soybeans in this country exceeded 1 million hectares.

According to the Far Eastern scientist-breeder V.A. Zolotnitsky (1962), who was the first in the USSR to begin scientific selection of soybeans, priority in research on wild and cultivated soybeans belongs to Russian scientists and travelers. The first domestic mentions of soybeans date back to the expedition of V. Poyarkov to the Sea of ​​Okhotsk in 1643-1646, who encountered soybean crops along the middle reaches of the Amur among the local Manchu-Tungus population. Poyarkov's notes were soon published in Holland and became known in Europe almost a century before Kaempfer. The next domestic archival mention of this crop dates back to 1741. However, practical interest in this crop in Russia appeared only after the World Exhibition in Vienna in 1873, where more than 20 varieties of soybeans from Asia and Africa were exhibited.

In 1873, the Russian botanist Maksimovich, in almost the same places, met and described soybean under the name Glycine hispida Maxim., which firmly took root for a whole century both in Russia (then in the USSR) and in the world.

The first experimental sowings in Russia were carried out in 1877 on the lands of the Tauride and Kherson provinces. The first breeding work in Russia began in the period 1912-1918. on the Amur experimental field. However, the Civil War of 1917-1919. in Russia led to the loss of the experimental population. The beginning of the restoration of the Amur yellow soybean population, but with a slightly different phenotype, dates back to 1923-1924. As a result of continuous selection for uniformity, the first domestic soybean variety called the Amur Yellow Population was created, which was cultivated until 1934.

According to breeders of that era, 1924-1927 should be considered the beginning of the mass introduction and spread of soybeans in Russia. (Enken, 1959; Zolotnitsky, 1962; Elentukh, Vashchenko, 1971). At the same time, soybeans began to be cultivated in the Krasnodar and Stavropol territories, as well as in the Rostov region.

Kingdom: Plants

Department: Angiosperms

Class: Dicotyledons

Order: Legumes

Family: Legumes

Subfamily: Moths

Type: Soybean (Glycine max)

The genus Soybean (Glycine Willd) includes 18 species from two subgenera: Glycine Willd and Soja. The subgenus Glycine Willd is distributed mainly in Australia. The subgenus Soja includes the cultigen Glycine max and its ancestor - the wild Ussuri soybean Glycine Soja, which is common in the Far East of our country, China, Japan and Korea.

Most soybean species are perennial climbing herbaceous plants (Australian center of origin), while the soybean species is an annual plant (Chinese center of origin). The stem of plants of the soybean genus is vaguely tetrahedral or unfaceted, almost round in cross section, sometimes woody at the base, often herbaceous, climbing, creeping, less often erect, to varying degrees pubescent or less often bare. Internodes are very short or long. The height of the stems ranges from very low (from 15 cm) to very high - up to 2 meters or more.

The stem of cultivated soybean is erect, strong, covered with coarse red or whitish hairs. The stem height of most varieties ranges from 60-100 cm. However, there are varieties that can reach 2 m in height. There are also dwarf forms with a stem length of 15-30 cm.

All species of the genus Soybean have trifoliate leaves, very rarely with five or more unpaired leaflets, usually pinnate. Leaves are lanceolate-elongated to broadly ovate, entire. The stipules are small, most often falling off. Cultivated soybeans also have trifoliate leaves, with large ovoid or oval lobes. When mature, most varieties of cultivated soybeans lose their leaves.

In the genus Soya, the flower is zygomorphic, small, located in axillary, less often in single apical racemes, one along the axis of the inflorescence; in the axils of the lower leaves, the flowers are single or collected in a petiole-free bunch. Double perianth. Pedicel with scale-like bract; There are two bracts at the base of the flower calyx. Bracts and bracts do not grow back after flowering. The calyx is bell-shaped, with five sepals, almost two-lipped. The two upper sepals are fused at the base or up to the middle of their length. The lower three sepals have the shape of lanceolate to narrowly lanceolate, almost linear, denticles fused along almost the entire length. The corolla is moth-type, two or more times longer than the calyx, not pubescent. It consists of 5 petals: a sail (flag), two oars (more often called wings) and a boat formed as a result of the fusion of two petals. At the place where the petals of the boat grow together there is a more or less noticeable outgrowth called the keel. Petals with long claw-like processes varying in shape and size. The color of the corollas can be continuous or intermittent, from dark violet to purple, and from blue to white. The velum is broadly obovate to almost rounded, somewhat dimpled in the middle of the upper part, strongly narrowed at the base and turns into a nail. The wings (oars) are narrow, somewhat fused with the boat. The boat is shorter than the wings, blunt-ended, untwisted.

The stamen tube is more or less straight cut or somewhat truncated. Consists of nine fused and one upper free stamen filaments. In the upper part, the stamen filaments are separate, each ending in an anther. The stamens are all fertile, isomorphic, non-protruding, mono- or difraternal. The ovary is almost sessile, hairy, with two or more ovules. The pistil style is short, slightly curved. The stigma is apical, capitate. Flowers of cultivated soybean in racemose axillary inflorescences (3-8 flowers each). The corolla is white or purple. The calyx consists of five fused sepals.

The bob is oblong, straight or to varying degrees curved, from almost flattened to cylindrical. The bean valves usually open spirally. The color of the valves of unripe beans is green or green with varying degrees of anthocyanin pigmentation. Ripe beans range from dark brown, almost black, to very light straw yellow. The seeds are oval-elongated to almost spherical or flattened, without a seed appendage. The color of the seed coat ranges from brown-brown to black, green, to varying degrees yellow, rarely with black, brown, purple and red pigmentation. The scar is small, usually short, with an inconspicuous scaly appendage or, more often, without it. It has a color identical to or different from the seed coat.

In cultivated soybeans, the beans are straight, xiphoid or crescent-shaped, pubescent, light gray, brown or black. On average, 60-80 of them are formed on the plant. Each bean contains 2-4 seeds. The seeds are most often oval or spherical, sometimes elongated. The weight of 1000 seeds ranges from 50 to 400 g. The color of seeds in food grades is predominantly yellow. There are forms with black, green and brown seeds (forage varieties). The seed hilum is also differently colored.

Soy products, in alphabetical order:

natto is a product made from fermented, pre-boiled whole soybean seeds;

soy flour - flour made from soybean seeds;

soybean oil - vegetable oil from soybean seeds. Often used for frying;

soy milk - a drink based on soybean seeds, white;

soy meat is a textured product made from defatted soy flour. It resembles meat in appearance and structure;

soy paste:

gochujang - Korean soybean paste seasoned with a lot of pepper;

miso is a fermented paste made from soybean seeds. Used in particular to make misoshiru soup;

Twenjang is a Korean soybean paste with a pungent odor. Used in cooking;

soy sauce - liquid sauce based on fermented soybeans;

Tempeh is a fermented product made from soybean seeds with the addition of a fungal culture. Has a slight ammonia smell, usually pressed into briquettes;

Tofu is a soy milk product whose production is similar to the production of cheese from cow's milk. Depending on the variety, it can have a different consistency, from soft and comparable to jelly to the consistency of hard cheese. Pressed into blocks. When frozen it acquires a yellowish color, after thawing it turns white and has a very porous structure;

Yuba is the dried foam from the surface of soy milk. It is used both raw (sometimes frozen) and dry.

Soybeans are also used to produce plant-based or vegetarian analogues of animal products. Vegetarian sausages, burgers, cutlets, cheeses, etc. are prepared using soy products.

Soybean cake - a product obtained by pressing soybeans - is used in feeding farm animals. Cake is included in almost all mixed feeds and is partially used as an independent feed.

According to the latest infrageneric classification by Palmer, Haimowitz and Nelson (1996), the genus Soybean is represented by 18 herbaceous perennial species (Australian center of origin) and annual species (Southeast Asian (Chinese) center of origin), divided into 2 subgenera: Glycine Willd. and Soja (Moench) F.J. Herm. All cultivated soybean varieties originate from the Southeast Asian source.

Australian soybean species, included in the subgenus Glycine, are distinguished by a long-term development cycle, wide genomic polymorphism, and represent the most archaic forms of soybean. Some species of this group also spread to Southeast Asia.

According to the classification of Palmer et al. (1996) the subgenus Glycine is represented by the following 16 species:

More recently, Australian botanists Pfeil, Tindale and Craven discovered and described 4 more new species of perennial soybean: G. peratosa, G. rubiginosa, G. pullenii and G. aphyonota. In this regard, it is very likely that in the near future the generally accepted list of species of the Soybean genus will increase to 22 species.

The subgenus Soja consists of two species: wild Ussuri soybean G. soja and cultivated soybean G. max. This also includes a controversial semi-cultivated species - graceful or thin soybean Glycine gracilis Skvortzovii.

Soybean species of the Chinese Center of Origin, included in the subgenus Soja, and united by a common genome GG, are considered evolutionarily more advanced due to the annual development cycle. Phylogenetically, the most archaic species here is the wild species of Ussuri soybean G. soja Siebold et Zucc. (syn: G. ussuriensis Reg. et Maack). This species is recognized by almost all taxonomists as the direct ancestor of the cultivated soybean G. Max.

The stems of cultivated soybeans are thin to thick, pubescent or bare. The height of the stems ranges from very low (from 15 cm) to very high - up to 2 meters or more.

All species of the genus Soybean, including the species of cultivated soybean, have trifoliate leaves, occasionally 5, 7 and 9 leaflets, with pubescent leaves and pinnate venation. The first epicotyledonous node of the stem has two simple leaves (primordial leaves). These primary leaves, in accordance with the biogenetic law of Müller-Haeckel, are considered to be phylogenetically more ancient forms of leaves. A common feature for all soybean species is the presence of underdeveloped subulate stipules at the base of the rachis and stipules at the base of an individual leaflet.

The soybean fruit is a bean that opens with two valves along the ventral and dorsal sutures and usually contains 2-3 seeds. The beans are predominantly large - 4-6 cm long, usually resistant to cracking. The pericarp (pod valve) of soybean consists of 3 layers - exocarp, mesocarp and endocarp. The main part of the endocarp is sclerenchyma, which forms the so-called parchment layer. It is believed that it is the sclerenchyma that, by drying out and shrinking, contributes to the cracking of the beans.

The main shape of soybean seeds is oval, with varying convexity. The size of the seeds varies from very small - the weight of 1000 seeds is 60-100 g, to very large (more than 310 g) with a predominance of medium-sized seeds - 150-199 g. The seed coat is dense, often shiny, which often turns out to be practically impenetrable to water, forming so-called "hard" or "hard-stone" seeds. Under the seed coat are located the large axial organs of the embryo, which occupy the central and largest part of the seed - the root and the bud, often colloquially referred to as the embryo. The color of the seeds is predominantly yellow; occasionally there are forms with black, green and brown seeds.

On January 14, 2010, an article was published in the journal Nature that announced to the world new data on the sequencing of the soybean genome (Williams 82 variety) - scientists determined the DNA sequence - 85% of the genome of this plant. Geneticists say they have discovered 46,430 protein-coding genes, 70% more than in their plant model Arabidopsis thaliana.

The main biochemical component of soybean seeds is protein. Among all the agricultural crops cultivated in the world, soybeans are one of the highest in protein. According to various authors, an average of 38-42% protein can accumulate in the seeds of this crop, with this indicator varying from 30 to 50%.

Soy proteins are heterogeneous in structure and function. Among them there are substances that are considered to be anti-nutritional components of food (Krogdahl, Holm, 1981; Behnken, Tomilina, 1985; Petibskaya et al., 2001). These are inhibitors of proteolytic enzymes, lectins, urease, lipoxygenase and others. Most of the soy protein (about 70%) consists of storage proteins 7S-globulins (β-conglycinins) and 11S-globulins (glycinins), which are quite normally digestible by mammals. Soybean meal is the most widely used source of protein in the creation of balanced feeds, however, during the production process it requires heat treatment to inactivate anti-nutrient components.

Protease inhibitors account for 5-10% of the total protein in soybean seeds. Their activity ranges from 7 to 38 mg/g. A distinctive feature of these substances is that, interacting with enzymes designed to break down proteins, they form stable complexes devoid of both inhibitory and enzymatic activity. The result of this blockade is a decrease in the absorption of protein substances in the diet. Once in the stomach, some of the inhibitors (30-40%) lose their activity, and the most stable ones reach the duodenum in an active form and inhibit enzymes produced by the pancreas. As a result of this, the pancreas is forced to produce them more intensively, which can ultimately cause its hypertrophy.

According to the chemical structure, properties and substrate specificity, soybean inhibitors mainly belong to two families:

Kunitz inhibitors are water-soluble proteins with a molecular weight of 20,000-25,000 Da that bind one molecule of trypsin, with a relatively small number of disulfide bridges, with an isoelectric point of 4.5;

Bauman-Birk inhibitors are alcohol-soluble proteins with a molecular weight of 6000-10000 Da and a small number of disulfide bridges that can inhibit both trypsin and chymotrypsin, with an isoelectric point of 4.0-4.2.

Lectins (phytohemagglutenins) are glycoproteins. They disrupt the absorption function of the intestinal mucosa, increase its permeability to bacterial toxins and decay products, agglutinate red blood cells of all blood groups, and cause growth retardation. The protein content ranges from 2 to 10%, and the activity ranges from 18 to 74 HAE/mg of flour. Lectins are easily extracted by water and alcohol. Some researchers note that to inactivate lectins, milder conditions are sufficient than for trypsin inhibitors, namely treatment with propionic acid or thermal exposure at 80-100 °C for 15-25 minutes.

Urease is an enzyme that carries out the hydrolytic breakdown of urea with the formation of ammonia and carbon dioxide. The level of its activity is important only for dairy farming when using soybeans in feed containing urea, since the interaction of urease with urea in feed produces ammonia, which poisons the animal’s body. In the original soybean seeds, the proportion of urease can reach 6% of the total proteins.

Lipoxygenase is an enzyme that oxidizes lipids containing cis-cis-diene units. The resulting hydroperoxide radicals oxidize carotenoids and other oxygen-mobile components, thereby reducing the nutritional value of soybeans. In addition, under the action of lipoxygenase during long-term storage of seeds, aldehydes and ketones (n-hexanal, n-hexanol, ethyl vinyl ketone) are formed in them, which give soybeans a specific unpleasant odor and taste.

Soybeans are not only a source of protein, but also oil, the content of which in the seeds ranges from 16 to 27%. Crude oil contains triglycerides and lipoids.

A distinctive feature of soybeans is the highest content of phospholipids compared to other crops. In soybean seeds their content ranges from 1.6-2.2%. Phospholipids promote membrane regeneration, increase the detoxification capacity of the liver, have antioxidant activity, reduce the need for insulin in diabetics, prevent degenerative changes in nerve cells and muscles, and strengthen capillaries.

Triglycerides, consisting of glycerol and fatty acids, make up the bulk of lipids. Soybean oil contains 13-14% saturated fat, which is significantly lower than animal fats (41-66%). It is dominated by unsaturated fatty acids (86-87% of the total).

Polyunsaturated fatty acids (PUFAs) are characterized by the greatest biological activity. Linoleic acid (C18:2) is irreplaceable, which is not synthesized by the human body and should only be supplied with food. The biological role of PUFAs is great. They are precursors in the biosynthesis of hormone-like substances - prostaglandins, one of the many functions of which is to prevent the deposition of cholesterol in the walls of blood vessels, leading to the formation of atherosclerotic plaques.

Tocopherols are biologically active substances in soybean oil. The contents and functions of individual factions are different. α-tocopherols are characterized by the greatest E-vitamin activity. Their content in oil is 100 mg/kg. β-, γ- and δ-tocopherols have antioxidant properties, which are especially pronounced in the γ- and δ-tocopherol fractions. The presence of the largest amount of tocopherols in soybean oil (830-1200 mg/kg) compared to other oils (corn - 910 mg/kg; sunflower - 490-680 mg/kg; olive - 172 mg/kg) determines its ability to degree to increase the protective properties of the body, slow down aging, increase potency.

A characteristic feature of soy is its low carbohydrate content. Carbohydrates in soybeans are represented by soluble sugars - glucose, fructose (mono-), sucrose (di-), raffinose (tri-), stachyose (tetra-) sugars, as well as hydrolyzable polysaccharides (starch, etc.) and insoluble structural polysaccharides (hemicellulose , pectin substances, mucus and other compounds that form cell walls). In the fraction of soluble carbohydrates, monosaccharides make up only 1%, and 99% are represented by sucrose, raffinose, and stachyose. Based on the dry matter of the seed, soybeans contain 1-1.6% raffinose trisaccharide, which consists of glucose, fructose and galactose molecules, as well as 3-6% stachyose tetrasaccharide, formed by glucose, fructose and two galactose molecules.

Soybean seeds are one of the rare foods that contain isoflavones. They are concentrated in the soybean hypocotyl and are absent in the oil. Soy isoflavones include genistin (1664 mg/kg), genistein, daidzin (581 mg/kg), daidzein, glycitein (338 mg/kg), coumestrol (0.4 mg/kg), which are thermostable glycosides and are not destroyed by culinary processing. These are biologically active components of soy that have various estrogenic activities. Saponins are also glycosides. In soy flour they range from 0.5 to 2.2%. Saponins give soybeans a bitter taste and have a hemolytic effect on red blood cells.

The composition of the ash elements of soybean seeds includes macroelements (in mg per 100 g of seeds): potassium - 1607, phosphorus - 603, calcium - 348, magnesium - 226, sulfur - 214, silicon - 177, chlorine - 64, sodium - 44, and also trace elements (in mcg per 100 g): iron - 9670, manganese - 2800, boron - 750, aluminum - 700, copper - 500, nickel - 304, molybdenum - 99, cobalt - 31.2, iodine - 8.2.

Soybean grain contains a number of vitamins (in mg per 100 g): β-carotene - 0.15-0.20, vitamin E - 17.3, pyridoxine (B6) - 0.7-1.3, niacin (PP ) - 2.1-3.5, pantothenic acid (B3) - 1.3-2.23, riboflavin (B2) - 0.22-0.38, thiamine (B1) - 0.94-1.8, choline - 270, and also (in mcg per 100 g of grain): biotin - 6.0-9.0, folic acid - 180-200.11

The leaders in soybean cultivation are the USA, Brazil and Argentina. More than two-thirds of imports go to China.

In Russia in 2011, a record soybean harvest was harvested - 1.6 million tons.

Transgenic soybean - soybean obtained using genetic engineering (see genetically modified organism). Today there is only one type of transgenic soybean on the market that is resistant to the herbicide Roundup. It is sold under the brand name Roundup Ready, or RR for short, which means “Roundup Ready.” In their advertising, GM soybean companies claim that Roundup resistance increases yields and reduces costs. However, this information is not confirmed by most independent trials. In fact, resistance to glyphosate-containing herbicides only helps to keep fields clear of weeds. The advantage of Roundup, unlike other herbicides, is its high efficiency in killing a wide range of weeds. At the same time, the yield trait itself is the result of the joint interaction of a whole complex of non-allelic genes and therefore cannot be transferred to a plant organism (soybean) using genetic engineering methods. Predictions of reducing the cost of GM soybean products also do not come true, since depending on temperature conditions and weediness of the fields, herbicides of the Roundup family can be applied every 1-1.5 months, and the total dose of Roundup can reach 15 l/ha. The chemical composition and nutritional properties are no different from regular ones. GM soy is included in an increasing number of products. However, in the case of late (July-September) application of Roundup on soybean crops, an increased residual amount of Roundup and its breakdown products is observed in soybean seeds.

Transgenic soybeans contain a gene for an enzyme from agrobacteria that is resistant to the herbicide glyphosate, which kills most plants but is of little danger to humans and animals.

In Russian sources, the abbreviations GM soy (genetically modified), GU soy (herbicide-resistant) and RR soy are used to designate transgenic soybeans.

Monsanto (Monsanto, St. Louis, Missouri) is the world leader in the supply of GM soybeans. In 1996, Monsanto released genetically engineered soybeans with the new Roundup Ready trait. Roundup is the brand name for a herbicide called glyphosate, which was invented and marketed by Monsanto in the 70s. Roundup Ready plants contain a complete copy of the enolpyruvylshikimate phosphate synthetase (EPSP synthase) gene from the soil bacterium Agrobacterium sp. strain CP4, transferred into the soybean genome using a gene gun, which makes them resistant to the herbicide glyphosate, used throughout the world to control weeds.

Currently (as of 2007), RR soybeans are grown on 92% of all US acreage planted with this crop. The attractiveness of RR soybeans for farmers is primarily that it is easier and cheaper to grow, since weed control can be much more effective. The herbicide resistance gene allows plants to be treated after germination until the flowering stage. This allows farmers to reduce the total number of applications with various herbicides and thus save significant time and money. This has led to the rapid spread of transgenic soybeans throughout the world. Roundup Ready technology is protected by a number of patents in North America, so when American and Canadian farmers buy transgenic soybeans, they sign a contract that prohibits them from keeping the seeds or selling them to other farmers to grow next year. In Argentina and Brazil, the world's other major soybean suppliers, intellectual property protection is less developed, which has led to a situation of widespread piracy of Roundup Ready technology.

GM soybeans are allowed for import and use for food in most countries of the world, while sowing and growing GM soybeans is not allowed everywhere. In Russia, the cultivation of GM soybeans, as well as other GM plants, is prohibited. Transgenic soybean is the first product from genetically modified sources to receive “citizenship rights” in Russia. In 1999, transgenic soybean was issued registration certificate “number one”, signed by the chief state sanitary doctor of the Russian Federation Gennady Onishchenko. Since 2002, in Russia, information about the use of GM soybeans in food products must be present on the product label if its content exceeds 5%.

Most of the transgenic soybeans grown in the world are used to produce vegetable oil, as well as to feed livestock and poultry. In recent years, the use of soybeans to produce biodiesel has become increasingly popular.

The issue of the safety of transgenic soybeans is part of a larger debate about the safety of genetically engineered organisms in general. All transgenic plant varieties are thoroughly tested for safety for humans and the environment before entering the market. This leads to the fact that the cost of developing and bringing to market a new transgenic plant is extremely high (from 50 to 200 million dollars). Scientists devote much more time to them than to varieties obtained by conventional breeding methods, which is reflected in their better partial study, however, for example, the morphogenesis of both remains a mystery of nature. So far, there is not a single thoroughly studied and scientifically confirmed case of the negative impact of transgenic soybeans on human health, despite the more than 10-year history of its consumption in the USA and other developed countries. However, the main argument of opponents of GM organisms is that not enough time has passed to make definitive conclusions about their safety, and it is possible that negative consequences will affect future generations.

Soybeans, as well as other crops, may contain trace amounts of glyphosate, its main component, as a result of the use of Roundup herbicide. However, the same applies to other pesticides used for external treatment of plants. Provided the recommended herbicide treatment regimen for transgenic soybeans is followed, the glyphosate content in the final product should not exceed 20 ppm, or 0.002%. Glyphosate is a low-toxic herbicide, which is confirmed by its high semi-lethal dose LD50 = 5600 mg/kg body weight when used internally in experiments on rats. The very use of Roundup as a soil and groundwater pollutant is also very dangerous. There are studies confirming that Roundup is capable of killing human cells.

Although there is currently only one form of transgenic soybean on the market that provides resistance to the glyphosate family of herbicides, the industry and universities are actively developing new transgenic varieties to improve the nutritional and agronomic properties of this important crop. The next generation of transgenic soybeans is expected to hit the market in 2009 and will feature increased yield and higher oil content (improved composition?).

Soybean is one of the crops that is currently undergoing genetic modification. GM soy is included in an increasing number of products.

The American company Monsanto is the world leader in the supply of GM soybeans. In 1995, Monsanto launched genetically engineered soybeans with a new trait called Roundup Ready, or RR for short. Roundup is the brand name for a herbicide called glyphosate, which was invented and marketed by Monsanto in the 1970s. Roundup Ready plants contain a complete copy of the enolpyruvyl shikimate phosphate synthetase (EPSP synthase) gene from the soil bacterium Agrobacterium sp. strain CP4, transferred into the soybean genome using a gene gun, which makes them resistant to the herbicide glyphosate, used on plantations to control weeds. Currently (as of 2006), RR soybeans are grown on 92% of all US acreage planted with this crop. GM soybeans are allowed for import and consumption in most countries of the world, while sowing and growing GM soybeans is not allowed everywhere. In Russia, the cultivation of GM soybeans, as well as other GM plants, is prohibited.

However, the widespread introduction of transgenic soybean varieties in the United States has not had a significant impact on the average productivity of this crop. Soybean yields in the United States, despite the steady increase in the share of genetically modified varieties since 1996, are growing at approximately the same rate as before the introduction of RR soybeans. Moreover, soybean yields in European countries using only varieties created by classical breeding are practically no different from soybean productivity in the United States. In some cases, there was even a decrease in the productivity of genetically modified soybean varieties compared to conventional ones. The attractiveness of RR soybeans for farmers is primarily that it is easier and cheaper to grow, since weed control can be much more effective. In recent years, studies have begun to appear indicating the possibility of creating soybean genotypes similar to some transgenic varieties, but bred using classical methods. An example of such technologies is Vistive soybean with reduced linolenic acid (C18:3), bred by Monsanto using classical genetics to help the food industry remove harmful trans fats from food. Trans fats are a by-product formed during the hydrogenation process of vegetable oils, carried out to increase its stability and change its plastic properties. In the 1990s, there were indications that eating foods containing trans fats (such as margarine) increased the risk of cardiovascular disease. Soybean oil produced from varieties such as Vistive requires no further processing and can in many cases replace hydrogenated oils that are high in trans fat.

In some countries, including Russia, information about the use of GM soybeans in products must be present on the product label.

Often, mung bean sprouts (mung beans, golden beans - Vigna radiata, Phaseolus aureus) are sold under the name "soy sprouts" rather than soybean sprouts. You can distinguish a real product by the presence on the original packaging with sprouts of Chinese characters meaning natural soybeans - 大豆 (Da dou - big bean) or 黃豆 (Huang dou - yellow bean).

Soy is a modern symbol of healthy eating. It is the best plant-based meat substitute and a good basis for a balanced diet. Soy is rich in basic nutritional components, it contains a lot of fiber, easily digestible protein and healthy types of fats and carbohydrates, as well as B vitamins, vitamin D and E, beta-carotene, iron, calcium, potassium, phosphorus. Soybeans contain isoflavonoids (the most active anticarcinogens).

Soybean seeds (soybeans) are 40-50% pure protein. There is no allergy to soy protein, as there is, for example, to cow's milk protein. The absence of lactose in soy allows it to be used as dietary products (for gastritis, gastric ulcers, colitis). The fats in soybeans are mainly represented by monounsaturated and polyunsaturated fatty acids - the most beneficial for the body. Polyunsaturated fatty acids are essential because... are not produced in the human body, but come only with food. Soy fats play a very important role - they reduce cholesterol levels in the blood and liver. This happens because polyunsaturated fatty acids increase the metabolic activity of cholesterol, and their absence increases its content in the blood, which leads to its deposition on the inner walls of blood vessels. The high content of lecithin in soy protein helps reduce cholesterol and blood sugar levels and cleanse the walls of blood vessels. Lecithin controls the proper metabolism and absorption of fats and has a choleretic effect.

Isoflavonoids have a positive effect on the female body. They are especially necessary for women 40-50 years old, because... at this age, the level of natural estrogens in the female body decreases, and phytoestrogens can compensate for their deficiency. Thanks to the antioxidant properties of soy products, the aging process slows down.

If you don't eat soybeans, you are depriving yourself of the ready-made elixir of youth. The best thing you can do to restore your cells' defenses against aging and related diseases is to nourish them with the substances found in soybeans.

Perhaps the soybean seems like an insignificant grain to you, a simple creation of nature. But that's not true. It's actually an anti-aging pill full of powerful antioxidants that can do magical things to your cells. In your body, soybean is a powerful force that can change your destiny, slowing the rate of aging and influencing when you get sick and die.

Here's what Dr. Denham Harman, the founder of the free radical theory of aging, discovered decades ago: soybeans can interfere with the action of free radicals. But the speed of your aging depends on this. Laboratory animals fed soy protein were exposed to much less free radical damage than animals fed casein, milk protein, and other animal products. In other words, eating soybeans slowed down the aging process, while drinking milk or other animal products sped it up. In the first group of animals, life expectancy was also 13% longer!

This may shed light on why vegetarians live longer, and why the Japanese, who consume the most soybeans in the world (thirty times more than Americans), live longer than others.

Scientists have recently identified the source of this enormous biochemical energy in soybeans. These beans contain a wealth of antioxidants and other disease-fighting substances, including genistein, daidzein, protease inhibitors, phytates, saponins, phytosterols, phenolic acids and lecithin.

For example, Dr. Anne Kennedy of the University of Pennsylvania has determined that a protease inhibitor in soybeans called the Bowman-Bark inhibitor works so well against a variety of cancers that she called it a “universal cancer prevention agent.” Dr. Stephen Barnes, a professor of pharmacology at the University of Alabama at Birmingham, believes genistein, found in soybeans, is a unique and extremely promising inhibitor of breast and prostate cancer. Dr. Harman also emphasizes that the amino acids in soybeans are less susceptible to oxidation. Thus, unlike many other foods, soybeans are not a fountain of free radicals that flow throughout the body and cause cells to age.

Soybeans are unique because they are a source of large amounts of a miracle drug called genistein. Genistein is a powerful antioxidant that has broad biological effects against aging and cancer. For example, genistein interferes with major cancer processes at every stage. It blocks the enzyme that “turns on” cancer genes, thereby destroying cancer at the very beginning of its development. It inhibits angiogenesis, the growth of new blood vessels needed to nourish a cancerous tumor. In the laboratory, it stops the growth of all types of cancer cells: breast, colon, lung, prostate, skin and blood (leukemia). It also has anti-hormonal effects, which give it particular benefits in the fight against breast and possibly prostate cancer.

On other anti-aging fronts, genistein saves arteries because, similar to slowing the spread of cancer cells, it prevents smooth muscle cells from multiplying in artery walls (this proliferation usually leads to plaque buildup and clogged arteries). Genistein reduces the activity of the enzyme thrombin, which increases blood clotting, thereby causing heart attacks and strokes. What's remarkable is that genistein also appears to be able to reduce the number of cells that divide in the breast. This gives enzymes more time to repair damaged DNA so that the damage is not passed on to new cells in the form of mutations that accelerate aging and cancer.

What's even more striking is that brief exposure to genistein in early life may act as a kind of vaccine against cancer. Research at the University of Alabama, led by Dr. Barnes's colleague Coral Lamentiniere, showed that even very low doses of genistein given shortly after birth to female rats delayed the appearance, size and number of cancerous tumors in middle and old age. During the experiment, a group of newborn rat pups was given a substance that subsequently causes mammary cancer. Some were also given genistein, while others were given an inactive substance. Of those given genistein at birth, only 60% developed breast cancer. Those who received the fake pill got sick, every single one. This may mean that if babies consume soybean-based infant formula today, they are receiving a dose of cancer vaccine that gives them partial immunity from developing cancer in the future, Dr. Barnes said. However, such a test has not yet been carried out on humans, and confirmation of this assumption has not been received.

Genistein is so effective that scientists consider it a potential cancer cure. But why wait? You can take this medicine now by eating soybeans.

Another compound found in soybeans, daidzein, shares some, but not all, of the properties of genistein. It also blocks the development of cancer in animals and is also an isoflavone with an anti-estrogenic effect. These two compounds - genistein and daidzein - are excellent tools for combating the rapid onset of aging and, in particular, cancer.

The United States grows half the world's soybeans. A third of them are exported, mainly to Japan. Almost everything that remains is spent on food for domestic and farm animals.

The Japanese, who are the longest living nation on the planet, eat approximately 30 grams of soy per day. Americans are incomparably smaller. In America, breast cancer is four times more fatal and prostate cancer is five times more fatal than in Japan.

Prevent breast cancer. A person may be more vulnerable to breast cancer not because they eat fat, but because they don't eat soy, says Dr. Barnes. His research shows that consuming soybeans or their essential component genistein reduces the likelihood of cancer in animals by 40–65%. Japanese women who regularly eat soybeans are four times less likely to develop cancer than American women. A recent study found that Singapore women who ate the most soy protein products before menopause were half as likely to develop breast cancer as those who ate the most soy protein.

Compounds in soybeans fight breast cancer in at least two ways: they act directly on cells to fight cancer, and they also manipulate estrogen in a similar way to tamoxifen, an anti-cancer drug. That is, they block the ability of estrogens to stimulate malignant changes in breast tissue. Thus, soybeans prevent the appearance and development of breast cancer in women both before and after menopause.

Slows down the development of prostate cancer. Soybeans may explain another mystery: why Japanese men get prostate cancer but don't die from it as often as men in the West. Yes, Japanese people are indeed susceptible to developing these small latent tumors, just like Europeans. But in the Japanese, the tumor does not grow so quickly as to cause death. It's all about soybeans, says Finnish researcher Hermann Adlerkreutz. During one study, he found that the blood of Japanese men contained 110 times more substances that make up soybeans than the blood of Finns. It is well known, he says, that eating soy dramatically reduces prostate cancer in laboratory animals. What's more, one of the components in soybeans, genistein, can actually stop tumor cells from spreading in a test tube. Dr. Adlerkreutz suggests that substances contained in soybeans have an anti-hormonal effect, which slows down the growth of cancer cells in the prostate, and fatal tumors do not form.

"Your risk of cancer doubles if you don't eat soybeans regularly." - Dr. Mark Messina, co-author of Simple Soybeans and Your Health.

They save the arteries. Soybeans are an antidote to aging arteries. Soy protein itself actually inhibits and even reverses the development of arterial disease. Extensive research conducted in Italy at the University of Milan showed that consuming soy protein instead of meat and milk caused a 21% reduction in blood cholesterol levels in just three weeks. Soybeans worked even when patients ate a high-cholesterol diet. Moreover, soybeans increased good-type cholesterol by approximately 15% and reduced triglycerides. Doctors also recorded the fact that the blood supply to the patients’ hearts improved, which most likely indicates rejuvenation of the arteries.

Further: soy milk, like vitamin E, blocks the oxidation of “bad type” cholesterol, thereby preventing it from damaging the arteries. These data were obtained as a result of a recent Japanese study.

Regulate blood sugar levels. You can rest assured: soybeans will cope with insulin and will keep blood sugar levels at the desired level, that is, they will delay the onset of diabetes and heart disease. In particular, soybeans are rich in two amino acids - glycine and arginine, which reduce insulin levels in the blood. In a study conducted by Dr. David Jenkins of the University of Toronto, soybeans were found to be the best after peanuts for creating an adequate sugar response and lowering insulin levels in the body. High levels of insulin and sugar destroy cells and cause aging.

Creates stronger bones. Eating plenty of soy protein, such as soy milk, beans and tofu, as Asian women do, helps build strong bones. So says Dr. Mark Messina, formerly of the National Cancer Institute and now a scientific consultant in the field of nutrition. Eating animal protein removes much more calcium from the body through urine than consuming soy protein. One study found that women who ate meat lost 50 mg more calcium per day than when they consumed the same amount of protein in the form of soy milk. “The difference of losing 50 mg of calcium every day for twenty years can destroy bone tissue very significantly,” says Dr. Messina. Animal studies have shown that soy components have a positive effect on bone health.

What about food? To reap the anti-aging benefits of soybeans, you need to eat soy protein, which is found in soy milk, soy flour, whole beans, tofu, miso, tempeh, etc. Soy sauce and soy oil contain substances that actively fight with aging, very little. Small amounts of genistein have also been found in other legumes, but the concentration is much higher in soybeans. Not all soybeans are white. Recently, genistein was discovered in black beans, but they turned out to be just black soybeans.

Research has shown that Japanese who eat a bowl of miso soup a day reduce their risk of stomach cancer by a third. Possible reason: Miso, a fermented soy product, is an antioxidant, according to experiments conducted at Okayama University Medical School. During the experiments, it turned out that miso neutralizes free radicals and protects fats in the body from oxidation, thereby preventing the blockage of arteries. The antioxidant power of miso comes from both common substances found in soybeans and specific substances produced during fermentation.

How much soy SHOULD you eat? Americans eat so few soy products that any addition of soy to their diet will certainly help fight diseases associated with aging. The average Asian eats between 50 and 75 mg of genistein per day - as much as 120 grams of firm or soft tofu. Dr. Messina recommends drinking a cup of soy milk or eating 90–120 grams of tofu every day.

Tests conducted at the University of Texas showed that soybean components, genistein and daidzein, remain in the body for 24 to 36 hours. Thus, to ensure that their supply in cells is not depleted, you need to eat soy products every day.

If you decide to bake something, replace a third of the cup of regular flour with soy flour.

Drizzle low-fat soy milk over the porridge, as cancer researcher John Weissburger recommends, who does just that.

Use soy milk instead of cow's milk in recipes for cookies, cakes and puddings.

Eat “fake” meat products - “sausages” and “cutlets” made from soy. Their taste and appearance are very similar to the real thing.

Cook green soybeans as vegetables.

Use dried soybeans as you would any other beans. Add them to stews, stews and soups.

Substitute soy protein for some or all of the ground meat in stews, spaghetti sauce, and chili. This protein comes in the form of granules or grains that, when soaked, resemble ground meat or stew.

Soy allows you to create a diet for everyone: for the sick and healthy, rich and poor. It can fully provide the human body with easily digestible iron, magnesium, potassium, and zinc. Its low sodium and high potassium content makes it possible to achieve enhanced urine separation without pharmacological agents. Tofu and soy milk are good for this purpose. Cow's milk often causes allergies. The allergenicity of soy proteins is easily eliminated during the heat treatment that accompanies the transformation of beans into flour. Thanks to this, soy milk is an ideal substitute for cow's milk for young children suffering from allergic diseases. It is also included in diets for adults, for example, for gastric ulcers with hypersecretion. Soy milk powder also does not cause allergies. The rich mineral composition and especially calcium and iron salts make this product useful for patients with cardiovascular diseases, nervous system disorders, and anemia. Powdered soy milk is recommended to be included in the diet for gastritis and stomach ulcers, acute and chronic infectious diseases, and diabetes. Soybean oil is also successfully used for medicinal purposes. It is useful for diseases of the kidneys and nervous system; increases immunity, improves metabolism, serves to prevent atherosclerosis. The recommendations of the PAMH Institute of Nutrition are followed, for example, in the Niva sanatorium (Essentuki), where soy protein fortifier, soy drink and tofu are included in the diet of patients suffering from cardiovascular diseases, obesity and diabetes. This has already allowed many people to improve their health.

How to more effectively accumulate nutrients in soybeans and use them without loss? Many countries around the world are working to solve this problem, including the USA, Canada, France, Brazil, and China. In recent years, in our Krasnodar Territory we have begun to produce proteins, edible vegetable oil, cake and food products from soybeans using modern technologies. The leading place here is occupied by the Assoya association.

Getting acquainted with the experience of cultivating and processing soybeans in Canada, General Director of Assoi A. Podobedov realized that in just the last 10 years, farmers of the Maple Leaf Country have created a miracle: they have created a new powerful branch of agriculture from almost nothing.

Canadian farmers allocate from 1 to 10 thousand hectares of their farms for soybeans and harvest 120 million tons. beans with a yield of 4t/ha. Soybean is a fertile crop: it accumulates about 300 kg of biological nitrogen per hectare in the soil in one season. Soy feed for dairy farming is produced on the farms themselves. And Canadian processing plants produce about 400 products that contain soy components.

But what especially shocked the Russian soul was the state’s assistance to soybean farmers. Start-up loans and tax benefits are required. 50% discount on fuels and lubricants. The money goes directly to farmers’ accounts, and does not roll through banks, as in our enchanted country. Canadian technology fits well into the Krasnodar intensive farming system, which corresponds to local soil and climatic conditions. Krasnodar fertile black soils are quite suitable for it. Soybean is a light-loving and moisture-loving plant; and here she has enough warm, cloudless days and precipitation. Even in unfavorable weather conditions, at least one and a half tons of beans are harvested per hectare. Experts hope that soybeans from the Kuban and Far East will eventually provide half of the vegetable protein needs of our livestock.

100 g of mature (!) soybeans contains:

Water – 8.5 g

Proteins – 36.5 g

Fats – 20 g

Carbohydrates – 30.1 g

Dietary fiber (fiber) – 3.2 g

Ash – 1.7 g

Vitamins:

Vitamin A (beta-carotene) – 0.15 mg

Vitamin B1 (thiamine) - 1 mg

Vitamin B2 (riboflavin) - 0.2 mg

Niacin (vitamin B3 or vitamin PP) – 2.2 mg

Vitamin B5 (pantothenic acid) 1.7 mg

Vitamin B6 (pyridoxine) – 0.8 mg

Folic acid (vitamin B9) – 200 mcg

Vitamin C (ascorbic acid) – 6 mg

Vitamin E (tocopherol) – 17 mg

Biotin (vitamin H) – 7 mcg

Choline (vitamin B4) – 270 mg

Macronutrients:

Potassium - 1600 mg

Calcium - 200 mg

Magnesium - 225 mg

Sodium - 44 mg

Sulfur – 214 mg

Phosphorus - 600 mg

Chlorine – 64 mg

Microelements:

Aluminum – 0.7 mg

Boron – 0.75 mg

Iron – 6.6 mg

Iodine – 8 mcg

Cobalt – 31 mcg

Silicon – 175 mg

Manganese – 3 mg

Copper – 0.5 mg

Molybdenum 0.1 mg

Nickel – 0.3 mg

Fluoride – 0.12 mg

Zinc – 5 mg

Calorie content

100 g of soy contains on average about 446 kcal.

Despite a number of beneficial qualities, soy and soy products also have a number of contraindications. It is known that when consumed in large quantities, soy accelerates the aging process, has a depressing effect on the endocrine system and can cause Alzheimer's disease. It can also provoke urticaria, eczema, dermatitis, rhinitis, asthma, colitis, conjunctivitis and a number of other diseases.

Soy should not be included in the diet of people with urolithiasis. The oxalates included in its composition are the starting material for the formation of stones.

Soy contains isoflavones, which are plant analogues of female sex hormones. Therefore, consuming soy often has a positive effect on a woman’s health, with the exception of pregnancy - isoflavones increase the risk of miscarriage and negatively affect the development of the fetal brain.

You should also be more careful when introducing soy into the diet of young children - it can cause allergies or become one of the causes of thyroid disease.

oya is an ideal product for a vegetarian, since 40% of it consists of proteins, the quality of which is not inferior to proteins of animal origin. Soy contains many useful mineral elements: potassium, phosphorus, calcium, magnesium, sodium; it contains 7 times more iron than wheat bread. Vitamins B, D and E prevent aging, and unsaturated fatty acids stop the growth of cancer cells.

A person who consumes soy will never develop obesity, osteoporosis, allergies, or coronary heart disease.

Soybeans contain significant amounts of sugars - raffinose and stachyose, which bifidobacteria use as a source of nutrients. With an increase in the number of bifidobacteria, the risk of cancer and dysbacteriosis decreases, the number of harmful bacteria decreases, and overall life expectancy increases.

So-called soy meat is made from soybeans. Defatted soy flour is pressed until the protein fibers change structure. Soy meat analogue does not contain cholesterol, adrenaline and hormones. Soy meat is easier to digest and does not lead to obesity. By itself it is tasteless, but when combined with other products it acquires a rich taste. Fried carrots give the soy meat the taste of mushrooms, and the tomato gives the taste of meat.

Soy milk is a sweetish drink, similar in appearance to regular cow's milk or cream. It is obtained from soaked, crushed and steamed soybeans. The main advantage is the absence of lactose, which can cause allergies and diathesis. Soy milk is easily digestible and causes less gastric juice secretion, so it is recommended for ulcers and gastritis. Contains a lot of protein, B vitamins and minerals.

However, scientific research has shown that consuming soy in significant quantities can lead to the development of a number of diseases, in particular, thyroid dysfunction in children, as well as stunted growth. It turned out that soy proteins lead to hormonal changes in the body. That is why soy is contraindicated for pregnant women. Eating soy in large quantities can cause urticaria, rhinitis, dermatitis, asthma, bronchospasm, diarrhea, colitis, conjunctivitis, eczema and other diseases. Including soy products in the diet can damage the kidneys, especially if a person already suffers from urolithiasis. The fact is that soy contains oxalic acid salts - oxalates, which serve as the starting material for the formation of urinary stones.

Genestein is a substance that can stop the development of some cancer and cardiovascular diseases in the early stages. And phytic acids suppress the growth of tumors. Soy-based products are recommended for the prevention and treatment of many diseases (cardiovascular and liver diseases, kidney stones, cholelithiasis, diabetes mellitus, allergies to animal protein and many other ailments).

But one of the most important and beneficial components contained in soy is soy lecithin.

Lecithin and choline (phosphatidylcholine, acetylcholine) contained in it play a vital role in the body. These substances are involved in the repair and restoration of brain cells and nervous tissue in general. They are responsible for functions such as thinking, planning, concentration, learning, memory, recognition, sex function, motor activity, etc. They also help in the metabolism of fats and regulate blood cholesterol. With the help of these substances, the following diseases are treated: Huntington's and Parkinson's diseases (diseases of the aging body), diabetes, gallbladder diseases, liver diseases, muscular dystrophy, glaucoma, arteriosclerosis, memory problems and, finally, premature aging.

Soy may accelerate the aging process of brain cells. Recent studies have shown that this process was observed in older people who ate bean curd at least twice a week for 30 years.

Sources

Wikipedia – The Free Encyclopedia, WikiPedia

fasol.tv - Online store

plasticsur.ru - Medical center

hnb.com.ua - Portal about a healthy lifestyle

calorizator.ru - Calorizer

Soybean is one of the ancient cultivated plants of the popular legume family. The fruits of this unique plant contain more than 30% protein, which has the best combination of amino acids. Soybeans are rich in medicinal and nutritional substances.

The plant contains genistein, isoflavonoids and phytic acids. Such elements prevent the negative development of hormone-dependent forms of cancer, suppress the growth of tumors, and also stop the development of cardiovascular diseases.

Soy lecithin contained in this product plays one of the main roles in the body. This substance is involved in the restoration of nerve tissue and brain cells. In addition, it is lecithin that is responsible for thinking, learning, motor activity and memory. It perfectly regulates cholesterol levels in the blood and fat metabolism, allowing you to maintain functions at the unique level of a young body, that is, it helps fight not only diseases, but also aging.

Application of soybeans

Soy is an excellent side dish and base for vegetable stews and soups. Boiled soybeans are used to prepare delicious chops and cutlets. Healthy soy sauce can be an excellent substitute for salt. Natural soy products contain soluble fiber necessary for the human body. Soy meat is an excellent addition to pasta and cereals. Dry soy cream is intended to give soups a specific taste.

Soybean cultivation

Soybean is an unusual annual plant with a taproot thickened at the top and a large number of lateral roots. The fibrous straight stem of a green hue has side shoots. Small flowers have practically no smell. The trifoliate leaves of soybeans are lanceolate in shape.

Flowering directly depends on the growth of the plant. However, in cold weather, soybean flowering stops. The soybean fruit is presented in the form of an oblong bean with a flat, bicuspid shape. It is advisable to choose sunny areas for growing soybeans. It prefers sandy soils with a small arable layer. Soybeans produce an excellent harvest on chernozem or loamy soils that are well fertilized.

This unusual plant does not tolerate acidic and salty soils, as well as very swampy soils. Neutral soils are considered the best option for it. The optimal predecessor of this plant is potatoes, and root vegetables and corn are also suitable. It is not recommended to plant such a herbaceous plant repeatedly in one place.

Before planting, you should dig up the soil to a depth of at least 25 cm. One year before soybeans are planted, the soil should be limed. The plant is usually sown in April or at the very beginning of May, when the soil is warmed to 7 degrees Celsius. The seeding depth should be about 3–4 cm. Soybean seedlings can easily tolerate light frosts. In garden plots, during periods of temperature changes, it is necessary to use temporary film cover.

Soybeans require good moisture and regular weeding, and the soil crust should be systematically broken up. The beans are harvested after the leaves have dropped - around the end of September. At this time, the seeds are perfectly separated from the leaves themselves. After harvesting, dry stems should be cut off at ground level.

Soybean varieties

The correct choice of the variety of such a herbaceous plant as soybean completely influences obtaining a decent harvest. Farms often cultivate several varieties, depending on the length of the growing season and the degree of resistance to pests and diseases. The most common varieties are:

Odesskaya. This variety is considered one of the highest in protein. It is often cultivated in the south of Ukraine. The duration of the growing season of the plant is about 110 days.

Altair. This variety was bred from a special hybrid population by crossing several varieties.

Chernoburai. This variety was obtained during the implementation of a special breeding program. It is bred through individual selection from a unique hybrid population.

Success. The presented variety was created by crossing Canadian and American varieties. It is distinguished by good processability, an optimal growing season for Ukraine, as well as a high content of valuable oil in the seeds.

Maryana. This variety was bred in accordance with a special breeding program through repeated selection.

Hadzhibey. This variety is characterized by good adaptability and high seed productivity. It was obtained by crossing an American and an ultra-early ripening Swedish variety.

Bereginya. The presented variety is characterized by excellent processability, high seed productivity and high oil content. The seeds of this soybean variety are quite large and have a yellowish tint.

Soybean seeds

Soybeans are unique soybean seeds. This common product has a high yield and boasts a high content of extraordinary protein in the seeds. Protein makes up about 40% of the total weight of each seed. It should be noted that varieties have also been bred in which the percentage of protein in the beans reaches 50.

Sprouted soybeans

Extraordinarily healthy soybean sprouts contain active protein and a lot of essential vitamins for humans. Before consuming soybean sprouts, you should blanch them in boiling water for at least 1 minute. These sprouts are useful for every person at any time of the year.

Sprouted soybeans contain B vitamins, carotene and vitamin C. With the help of such a product you can effectively combat vitamin deficiency. Sprouts contain essential fiber and amino acids, as well as almost all known microelements. It should be noted that lecithin will protect the bile ducts from the appearance of stones and cholesterol plaques. Sprouted soybeans have a beneficial effect on metabolism, improve memory, concentrate attention, and normalize the functioning of the brain as a whole. For cancer, soybean sprouts are irreplaceable.

Soybean oil

This unique soybean oil contains vitamin E, vitamin C, sodium, calcium, potassium, magnesium, lecithin, phosphorus and fatty acids, which are necessary for strengthening the immune system, proper metabolism and a full sex life.

If you regularly consume this product, cholesterol will not be able to accumulate in the vessels, causing irreversible consequences. Linoleic acid, which is part of the oil, prevents the development of cancer. This product is absorbed by the body almost 100%.

Contraindications to the use of soy

Young children should not be given soy products, since the isoflavones they contain have a depressing effect on the neuroendocrine system, causing thyroid diseases. For adults who suffer from endocrinological diseases, soy dishes are also contraindicated. The high content of special hormone-like compounds makes the use of this plant extremely undesirable for expectant mothers.

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It belongs to those few products whose fate is so changeable: either they will elevate it or they will knock it down from the pedestal. In recent years, it has been classified exclusively as harmful products that bring evil. Are there any benefits to soybeans? Let's try to understand this product.

Background of soybean cultivation

A plant of the legume family, brought to us from China and India, where it has been grown for at least 5 thousand years. In Russia, this unpretentious plant began to be grown en masse and used in food production since the 70s of the last century. Our soybeans are grown in the Far East - Primorsky Territory, there are fields in the Stavropol and Krasnodar Territories, where there is a lot of moisture, heat and fairly long daylight hours. We export most of the soybeans, using little of it in the production of our own food products.

Beneficial properties of soybeans

Soybean is the record holder for the content of vegetable protein; its presence in some varieties reaches 90%. Soy protein in its structure and properties is equal to protein of animal origin, due to the content of all nine amino acids necessary for the body. In terms of the amount of vegetable protein, soybeans are superior to beef.

1 kg of soybeans replaces 80 eggs or 3 kg of beef!

• vegetarians;
• raw foodists;
• people who are allergic to meat;
• patients with type II diabetes mellitus;
• women during menopause;
• fasting people;
• weight watchers and dieters.

The advantage of soy is that while animal protein increases cholesterol levels in the blood, plant protein regulates it and reduces it by 30%.

Composition of soy and beneficial properties

Soybeans contain all the macro- and microelements necessary for the body, large amounts of potassium, phosphorus, slightly less magnesium, sodium, iron, copper, molybdenum and others.

Soy is a source of fatty acids (linoleic and linolenic acids), which help prevent atherosclerosis, heart disease, and osteoporosis.

Soy grains contain phospholipids, which are especially abundant in soybean oil. They are responsible for metabolism, restore cell membranes, the nervous system, strengthen muscles, and help the pancreas and liver function.

Vitamins A, E - tocopherols contained in the product,

Estrogens restore hormonal balance, protect the female body from breast cancer,.

Soy products improve health and are especially useful in the fight against senile dementia. The opinion that the product causes dementia (weakening of mental abilities) has not been proven.

Soy products do not contain carbohydrates and fats, so calorie content of Tofu cheese is only 73 kilocalories, therefore they are a faithful assistant in the fight against excess weight.

Who are soybeans harmful to?

1. Soybean is capable cause allergies, especially in young children, which manifests itself as a rash on the skin in the form of hives.
2. The small amount of tyramine found in soy may worsen migraine in people prone to this disease.
3. Soy phytoestrogens, similar to female sex hormones, can provoke neoplasms in a category of people suffering from pathology or diseases of the genital organs.
4. Patients with a disease that is decreasing thyroid function (hypothyroidism) You should avoid eating soy and soy products.
5. In excess, soy can cause harm to men, reducing sperm concentration.
6. Genetically modified soybeans are harmful, like all other similar products, although this has no scientific evidence. Soybean grains are especially susceptible to modification changes. In this area, US corporations have successfully surpassed everyone in the world, so people who care about their health should avoid products produced by foreign manufacturers and not visit fast food cafes like McDonald's.

I would like to add that soy products are the basis of Asian cuisine, but the population of these countries does not suffer from serious diseases, is actively growing and life expectancy there is not critical.

Harm of soybeans

As you can see, soy is no more harmful than any other conventional product. So why such an attack on soy? Why has she been so disliked lately?

First: Soybeans are classified as genetically modified plants. And in vain! In Russia, until 2014, there was a ban on the mass cultivation of this kind of plants and their use in food, which has been extended to this day.

All soybeans produced in the country are natural without altering genes. In addition, a provision has been developed and already adopted on penalties for growing genetically modified crops without special permission.

So there is no reason for the Russian consumer to be afraid of soy products, unlike imported analogues. The good news is that our products are truly the best and most environmentally friendly.

Second: soybean has high binding capacity, due to which it retains water well in products, which allows producers of meat products (sausages, sausages, dumplings, cutlets, pates) to use it for their benefit without skimping on adding it to products.

But the buyer pays for meat, not soy! We don't want to be deceived. Meat should be meat - soy is soy! In addition, manufacturers add soy to all products containing MSG or flavorings as their salvation, making it harder to be exposed.

Soy is used in bakeries to add a special crispiness to the bread crust. If the bread looks boiling white, there is clearly soy present. When making a cracker, soy is also needed for its crunch.

So if you don't want to use soy in your foods, just keep these recommendations in mind. But once again I want to emphasize that the harm from the presence of soy in them is much less than from chemical additives.

Soy products and their benefits

Despite the bad reputation of consumers, soybeans are used in the production of a large number of food products: soy milk, soy meat, sauces and pastes, soy flour, candies and bars, cheeses (Tofu) and has its fans. If you are among them, there is no reason to worry if you have a properly balanced diet.

Based on what has been said, I will summarize that soy in moderation, like all products given to us by nature, should be present in our diet. And all the hype around the dangers of soy is an invention absolutely unfounded. There are many more harmful products, such as sauces, chips, crackers with preservatives and flavor enhancers, sweet carbonated drinks, lollipops, the same sausages with a lot of “eats” and other synthetic ingredients, the harm of which is obvious. However, for some reason, it was soybeans that came under fire.

Although, in the countries of Europe and America, soybeans are mostly GM and are widely used as food; they are more popular than here. Numerous tests and scientific studies have not confirmed the harm of soybeans. All the fuss around the product does not correspond to the scale of the problem.

To be honest, I’m not a fan of this product, but Tofu soy cheese tastes good to me. And don’t be afraid of soy, eat soy products in moderation and be healthy! Or do you have a different opinion?

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Soybean is a herbaceous annual belonging to the family Legumes. The first mentions of soybean seeds date back to Ancient China and date back to the 7th-6th centuries. BC. Subsequently, soybeans began to be cultivated in Korea and Japan; now soybeans are a traditional product of Asian countries. Europe and America discovered soybeans in the 19th century; now the plant grows almost everywhere.

Soybean is a bean 4-5 cm long with seeds, of which there are usually 2-3. Soybean seeds are round or oval, the size and shape depend on the soybean variety. The color of the seeds is predominantly yellow, straw-colored, but black and green varieties are also found. Soybean is neutral in taste and smell, but easily absorbs the aroma and taste of companion products.

Calorie content of soybeans

The calorie content of soybeans is 381 kcal per 100 grams of product.

Soy is the main supplier of easily digestible vegetable protein of the highest quality, almost identical to animal protein. Soy is a staple food for vegans, vegetarians and those who, for various reasons, do not consume animal products (calorizator). Soy contains fiber, which consists of indigestible dietary fiber that swells in the intestines and removes waste, toxins and cholesterol from the body. Soybean seeds contain vitamins, as well as minerals: , and , polyunsaturated fatty acids and a special substance genistein, which prevents the occurrence of cancer tumors in the large intestine. Soy in Asia is considered an anti-aging product because long-lived people consume soy several times a week.

Harm of soybeans

Soy is one of the most powerful allergens, so those who are prone to allergic reactions should consume soy and products made from it with caution. It must be remembered that along with natural soybeans, transgenic soybeans are used, bred using genetic engineering to accelerate growth and ripening. In Russia, it is mandatory that the label of products containing GM soybeans contain information about the quantity of this type.

Soybeans are used to produce, and many other products. You can prepare soybean dishes at home; to do this, soybean seeds are poured with cold water and soaked for 12-15 hours, then washed, clean water is added and boiled for 2.5-3 hours. Salads, flatbreads are prepared from boiled soybeans, and they are added to side dishes.

Selection and storage of soybeans

When choosing soybean seeds, you should carefully inspect the product to make sure there are no dark spots, mold, or signs of rotting or caking. Soybeans should be dry and clean, with a shiny, dense shell. Soybeans should be stored in a dry and cool place, out of direct sunlight, away from products with a strong odor. Ideal containers for storage are glass or ceramics with a ground-in lid.

For more information about soy and its properties, watch the video “Soy is the Great Bean” of the TV show “Live Healthy!”

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