This vegetable is rich in vegetable protein and other nutrients are one of the most important sources of is flavored, compounds with similar chemical structure to estrogen.
Soy compared to other legumes, contributes as much iron, calcium, magnesium, iodine, potassium and phosphorus, plus folic acid and other vitamins such as B1, B2, B3 and B6.
Soy is eligible to replace animal proteins, becoming a meat substitute for vegetarians.
Soy consumption has also been associated with a lower incidence of prostate cancer, reduces levels of circulating cholesterol and serum triglycerides.
Other benefits of this legume are its low level of glucose, which could be a very important nutrient for diabetics.
Among the properties that are attributed to this vegetable for the welfare of women are the reduction of the typical symptoms of menopause, protect against oxidation damage and according to scientific studies, women who eat soy have a lower risk of cancer endometrial compared with women who consumed little or none of this Jewel yellow as it is known in China since ancient times.
Where can we find soy?
Today almost all shops and supermarkets offer us several brands of soy beverages and fermented soybean (known as milk and soy yogurt soy). Other derivatives of this legume, such as tofu or tempeh, which until recently were not unique to health food stores, now also begin to be sold in supermarkets.