In ancient times, it was often not only a food, but an essential medicinal element that was in soybeans. The lo w-calorie foods made from them are known from the third millennium before Christ. Modern industries use the high quality raw material of this oleaginous crop to make various products.
Their high content of valuable nutrients has allowed them to replace usual milk and meat. Opinions about whether soy milk is beneficial or do not vary. The information we offer will help you understand and make the most appropriate decision for you.
What is soy milk
The product looks similar to normal cow’s milk. Its flavor is slightly sweet and delicate. It often depends on the technological tricks of the producers, which add additional micronutrients and vitamins to the basic composition. Do not expect soy milk to have the same flavor as the wel l-known cow’s milk. You may not like at first. By the way, this factor greatly influences the price of the product.
All housewife worried about your health has long known what soy milk is. It is made from soybeans, which are processed through special technology. Formerly, our ancestors did it by hand. There are now equipment to peel the peels, soak the seeds, grind them and bristle them briefly at temperatures of 110 degrees Celsius.
To separate the milk cake a centrifuger is used. To the prepared mixture are added aromas, salt, syrup and other aromatizing elements. There are compositions without any additive. It is simple soybean milk that has low caloric value. Soy is a crop without waste. All parts of the plant are processed. From them more than 400 types of products are made.
The massive adoption of soybeans in Russia began in 1924, 1927. Now the crops of Krasnodar Krai and Amur Oblast cover 80% of the necessary raw materials. More than 60 countries on the planet have soybeans. This crop is subject to genetic diversity. Transgenic soy has become a usual component of many foods, including soy milk, whose damages and benefits are constantly studied.
Chemical composition, caloric content, BWD per 100 grams
Within the plant world, soybeans is among the leaders for its protein content. According to the USDA nutrient database, it is 36. 5%. These are the 7S-Globulin nutritious compounds (β-leclicinins), 11S-Globulins (glycinins). They are well digested by mammals. Plant grains contain 25 % fat, vitamins B2, B3, B6, PP, caroten, carbohydrates in glucose, fructose, sucrose, folic acid, biotin.
It is considered an important characteristic of the plant its ability to extract and accumulate lead, mercury and excess of environmental fertilizers. It is useful to know the supply region and its environmental situation. The chemical composition of soy milk can vary. Producers must indicate this information in the product container, whether liquid or dry. The following table indicates the chemical composition of milk (per 100 grams). Within the plant world, soybeans is among the leaders for its protein content. According to the USDA nutrient database, it is 36. 5%. These are the 7S-Globulin nutritious compounds (β-leclicinins), 11S-Globulins (glycinins). They are well digested by mammals. Plant grains contain 25 % fat, vitamins B2, B3, B6, PP, caroten, carbohydrates in glucose, fructose, sucrose, folic acid, biotin.
