Soya is a species in the legume family (Fabaceae), cultivated for its seeds. Soybeans and their by-products (oil and soybean meal, mainly) are used in human food. How does this little seed benefit us? Nutritionist Laura Romero, from the Nutrest Center, tells us.
Health benefits
The U.S. Food and Drug Administration (FDA) recognized that 25 grams per day of soy protein can lower cholesterol levels, and therefore heart problems.
The great protein value of legume makes it a great substitute for meat in vegan cultures. It is limiting in an amino acid (methionine), so it is important that it is combined with a cereal (rice, quinoa, oats) in order to form a good quality of protein.
It aids in menopause and menstrual disorders by presenting isoflavones, a type of phytoestrogens.
Soy-based foods are recommended for obese and diabetic patients because they have a low glycemic index.
One study suggests that foods with isoflavns, such as soy, may lower blood pressure. These substances help your body produce nitric oxide, which helps dilate blood vessels.
It acts as an antioxidant and moisturizer for the skin, thus avoiding a dry face and stimulating collagen formation.
The main property of soy is protein, it acts as a skin restorer to improve the texture of hands, feet, elbows and knees.
Soy oil also serves to promote hair growth, and to add strength and shine to the hair.
Soy provides dry hair and battered hair with softness, shine and hydration.
