Posts Tagged ‘history of soybean’
Soybean Milk
Some companies traded in the dust, others in carton (carton) or glass bottles. It is an alternative for those who can not or will not cow’s milk. It can be used, like cow’s milk to make creams, sauces, smoothies, ice cream, cream sauce, custard and in any recipe that we can do with cow’s milk.
Soybean Properties
It’s a very good source of essential amino acids, very necessary for growth and development.
It is a dietary supplement suitable for both children and elderly populations that frequently consume foods with high caloric value but contribute small proportions of amino acids.
Soy is a legume that produces per acre, more usable protein than any other crop.
The seeds contain a very high proportion of proteins, which represent 35% of their total caloric content. And the best part is that the protein quality is very high, equivalent to those of animal protein.
Since 1967 there have been almost a hundred research indicating that soy protein reduces triglycerides and cholesterol (total cholesterol, LDL-Cholesterol and Cholesterol-VLDL) up to 15% more than traditional diets that limit intake fat and cholesterol.