• Friday July 10,2020

Soybean

The soybean is a legume and belongs to the so-called legume, the botany family of the butterfly plant. Soybeans have been used as vegetables for a very long time as a crop, meanwhile the cultivation areas are distributed all over the world.

It is a high-quality, protein-rich, plant-based food, the importance of which will increase in the future as the world's population continues to increase.

You should know that about the soybean

Soybeans contain up to 36% high-quality vegetable protein, depending on the variety. Soya can be a full substitute for animal protein, especially for vegetarians or allergy sufferers.

Soybeans are a tasty vegetable that can be prepared and consumed in very different ways. Historically, it can be traced back to the fact that soybean has played a role as a vegetable and cultivated plant already around 2800 years before Christ.

It is considered certain that the soybean originates from China. Today it is rightly considered the most economically important vegetables in the world. It was only towards the end of the 18th century that soybeans reached America and Europe before embarking on their further triumphal march around the globe. Cultivation is now taking place all over the world, but some major growing areas have established themselves, including the Philippines archipelago, Russia, Central and South America, Africa, Indonesia, China and India.

Among other things, the fact that soybean has become the most important plant in the world owes much to its extremely diverse uses and applications. The soybean plant has a bushy shape and can grow up to 1 m high. Depending on the variety and variety, the beans may be of different colors, namely black, brown, gray or even yellow.

The pods of soybean have hairiness and may contain up to five seeds. Also, the seeds may vary in color, size and shape depending on the variety of soybean. As a rule, however, the seeds are cream-colored in appearance. On the free world market also black, green or red soybean seeds are offered, but far less common. On the European continent, soybean is known to most consumers only as a dried fruit.

In America or Asia, however, the bean is mostly freshly processed. The processing of fresh soybeans is similar, as is the case with the peas, simply by pressing the seeds out of the pods. The soybeans should be harvested in as ripe as possible, the degree of ripeness can best be read from the fact that the pods are just before bursting. When properly stored, soybeans are virtually unlimited in shelf life. Meanwhile, there are also numerous genetically engineered variants of soybean worldwide.

Importance for the health

The importance for the health of the soybeans is estimated by nutrition experts as extremely high. This reflects the fact that soybean is not only a high-quality food rich in vegetable proteins, but also a phytopharmaceutical for the prophylaxis and treatment of various diseases.

In so-called developing countries, soybean is still primarily used today as a pure source of food. In America, Asia and Europe, soybean food preparations are especially popular with vegetarians and vegans.

Soybean and its importance to health has been the subject of many studies in the past. Because of the hormone-like effects of some ingredients, women's health in particular appears to benefit from regular consumption of soybean products. Therapeutic effects, therefore, especially in menopausal complaints but also in digestive problems, because of the particularly easy digestible vegetable protein. If regularly consumed, a significant reduction in cholesterol levels as well as a reduction in the risk of relapse in certain types of breast cancer could be demonstrated.

Ingredients & Nutrition Facts

nutritional informationQuantity per 100 grams
Calories 446Fat content 20 g
Cholesterol 0 mgSodium 2 mg
Potassium 1, 797 mgCarbohydrates 30 g
Protein 36 gVitamin C 6 mg

Soybeans contain up to 36% high-quality vegetable protein, depending on the variety. Soya can be a full substitute for animal protein, especially for vegetarians or allergy sufferers. The soybean is also considered to be particularly rich in fiber, because fiber, mostly as carbohydrates, make up about 22%. In addition, each soy contains a mix of different vitamins, minerals and trace elements, with the mineral potassium dominates.

However, the extended health benefits are mainly due to the increased proportion of so-called phytochemicals, such as isoflavones or lecithins. Per 100 g of soybeans contain about 20 g of fat, which together with the other ingredients, a nutritional value of about 340 kcal on average.

Incompatibilities & allergies

Sensitive individuals with appropriate allergic disposition may experience intolerance and allergies by eating soy protein. In the presence of a so-called cross-allergy, the allergic symptoms are triggered not only by the vegetable protein, but by at least one other ingredient of the soybean. In connection with intolerance reactions of soy products, patients report primarily rashes, so-called eczema or respiratory problems as asthma.

With proven allergy to soy products, these usually have to be permanently removed from the diet. This can be a problem when choosing foods because many industrially manufactured foods contain soy protein fractions. Not all EU countries require labeling.

Shopping & Kitchen Tips

Fresh soybeans are rarely available in German food markets. Purchasing and storing the dried soybeans, however, is considered simple and straightforward. Storage of soybeans should always be dark, dry and airtight.

In such ideal storage conditions, the shelf life is considered almost unlimited, but at least one year. If you want to process fresh soybeans in Germany, it is best to contact Asiashops. The fresh pods must be stored in the refrigerator and can not be stored for more than 3-5 days.

Those who only want to process the cores from the fresh soybeans should keep them in their pods until the time of processing for reasons of hygiene and freshness. Because only the kernels of soybean alone spoil quite fast. The whole soybeans as well as the seeds can simply be boiled in boiling water until they are soft. As so-called Edamame particularly young, harvested before maturity soybeans called, a particularly well-salted snack to beer. The cultivation of genetically modified soybean varieties is mainly in the United States, but not only. Those who would like to protect themselves from genetically manipulated soybeans should always resort to certified organic goods.

preparation tips

Dried soybeans must always be soaked for several hours, preferably overnight, for further processing. During this process, important ingredients from the soybean pass into the water, which is why this should not be simply poured away.

To prevent overcooking, soybeans must be boiled three times with constant stirring. After the temperature has been controlled down, the pot is closed and the further cooking time is then about 1 hour. Only when the cooking process is completed, the beans are salted, because otherwise they are not soft.

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