Since the revolution in alternative cuisine, the soya bean has almost become a cult, or at least the epitome of healthy eating.
This bean is definitely healthy in its various forms of preparation, but its health value has also changed considerably with the interest of the food industry and its mass processing.
How much nutritional value does soya have?
Critics dare to doubt whether the positive effects of soya beans can be realised at all if they are processed unfermented, as is the case with the majority of products on the market. In this form, they argue, it can no longer render the toxins in the body harmless.
They also warn against believing the industry's claims that the Asian population consumes large quantities of soya and is therefore healthier on average than the Western world.
On the one hand, soya is not used as a meat substitute in Asia, where there is no pronounced phenomenon of vegetarianism and veganism as in the western world, but only as an additional ingredient and in relatively small quantities. On the other hand, soya is not used alone to cover the need for important nutrients.
Products made from soya can even cause deficiency symptoms, because when consumed in large quantities the body demands more calcium and vitamin D, and hinders the absorption and utilisation of iron and zinc.
As with all foods, balance and the widest possible variety of foods are essential. Too one-sided is never good. So if you eat soya products with plenty of different vegetables and cereals, you are doing your body good.
Average nutritional content of 100g soya beans
Energy:
kcal 323
kJoule 1351
Ingredients:
Protein 33.70 g
Fat, total 18.10 g
Fat, polyunsaturated fatty acids 10.70 g
Carbohydrates, utilisable 6.30 g
Dietary fibre 21.90 g
Water 7.00 g
Minerals:
Sodium 4.00 mg
Potassium 1750.00 mg
Calcium 201.00 mg
Phosphorus 550.00 mg
Magnesium 220.00 mg
Iron 6.60 mg
Fluorine 0.36 mg
Vitamins:
A 63.00 µg
E 1.50 mg
B1 1.00 mg
B2 0.50 mg
Niacin 2.50 mg
B6 1.00 mg
C 0.00 mg
