What can soybeans compare to? Soybeans: benefits and harms - soybeans cannot be executed. Beneficial properties of soybeans

Soybean classification, soybean morphology

Features of soybeans, beneficial properties of soybeans, tofu, soy products

Section 1. History of distribution and classification of soybeans.

Soy is genus of plants in the legume family. Soybeans are native to East Asia.

Soy is one of the richest plant foods in protein. This property allows soybeans to be used for preparing and enriching various dishes, as well as as a basis for plant-based substitutes for animal products. Numerous so-called products are produced from it. soy products. Soybeans and soy products are widely used in East Asian (especially Japanese and Chinese) and vegetarian cuisine.

History of distribution and classification of soybeans

Soya beans are often called the “miracle plant” due to their high content of vegetable protein and nutrients. In vegetarian cuisine, soybeans are the most popular plant-based substitute for animal products. Up to 400 food products are obtained from soybeans, from which more than 1000 culinary dishes are prepared.

According to some sources, soybeans were cultivated already in the 11th century BC. It is reliably known that they began to be grown in northern China 6-7 thousand years ago. The appearance of soybeans in Ancient China is historically associated with the Chow dynasty, which ruled several thousand years ago. There is a message from five thousand years ago about the ceremony of the beginning of spring sowing, when the emperor personally made the first furrow and sowed the five main crops of China, including cultivated soybean seeds.

In Manchuria, soybeans were first introduced into cultivation. To this day, Northeast China remains the main commercial soybean seed production area. Cultivated soybean then spread to southern China, Korea, Japan and other countries in Southeast Asia, and in the 18th century it came to Europe, America and other parts of the world.

In Europe and the USA, soybeans have been grown for a long time for demonstration and study in gardens and experimental plots in Holland, France, and England. Soybeans were brought to the USA in 1765 by sailor S. Bowen. He organized crops on his plantation to produce soy sauce, the technology for which he mastered in China. But with his death in 1777, experiments with soybeans in America ended. The second attempt to introduce soybeans into the United States was made by President Benjamin Franklin, who in 1770 sent soybean seeds from London to one of the famous American botanists. However, American farmers began to actively engage in soybeans only in the 19th century.

In the Far East, Russian settlers grew soybeans already in ancient times, BC. In the European part of Russia, the first experimental sowings were carried out by agronomist I.G. Podoba in 1875. The mass introduction of soybeans in Russia began in 1926-1927. Sowings were organized in the Far East, and the All-Union Soybean Institute was created in Blagoveshchensk.

Most soybean species are perennial climbing plants, distributed in the tropics and subtropics from Africa, South Asia and Australia to Oceania. However, when we talk about soybean, we usually mean the most famous type - cultivated soybean (Glycine max (L.) Merr.).

Cultivated soybean seeds, sometimes called “soybeans” (from the English soya bean, soybean) are a widespread product known back to the third millennium BC. e. Soybean is often called a “miracle plant” - partly due to its relatively high yield and high content of vegetable protein, much like animal protein, averaging about 40% of the seed weight, and in some varieties reaching 48-50%. In this regard, soy is often used as an inexpensive meat substitute, not only by people with low incomes, but also by those simply following diets with limited meat consumption (for example, vegetarians). It is also included in some animal feeds.

Cultivated soybeans are widely cultivated in Asia, Southern Europe, North and South America, Central and Southern Africa, Australia, on the islands of the Pacific and Indian Oceans at latitudes from the equator to 56-60°.

The Russian word “soy” was borrowed from Romance or Germanic languages, in which it sounds like soy/soya/soja. In turn, according to the generally accepted version, it appeared there from the Japanese word “sho:yu”, meaning soy sauce.

Soybean is one of the most ancient cultivated plants. The history of cultivation of this crop dates back at least five thousand years. Soybean designs in China have been found on stones, bones and turtle shells. The cultivation of soybeans is mentioned in the earliest Chinese literature, dating back to the period 3-4 thousand years BC. The famous ancient Chinese scientist Ming-i wrote that the founder of China, Emperor Huang Di (according to other sources, Shen-Nung), who lived about 4320 years ago, taught the people to sow five crops: rice, wheat, chumiz, millet and soybeans. According to one of the largest soybean experts in the USSR, V.B. Enken, soybean as a cultivated plant was formed in ancient times, at least 6-7 thousand years ago.

At the same time, the absence of remains of this plant among the Neolithic finds of other crops (rice, chumiz) in China, as well as the semi-legendary personality of Emperor Shennong, raised doubts among other scientists about the accuracy of dating the age of cultivated soybeans. Thus, Hymowitz (1970), referring to the work of Chinese researchers, concluded that the existing documented information about the domestication of soybeans in China dates back to the period no earlier than the 11th century BC.

The next country where soybean was introduced into culture and received the status of an important food plant was Korea. The first samples of soybeans arrived on the Japanese islands later, in the period 500 BC. e. - 400 AD e. Since that time, local landraces began to form in Japan. It is believed that soybeans came to Japan from Korea, since the ancient Korean states colonized the Japanese islands for a long time. This thesis confirms the identity of the soybean forms of Korea and Japan.

Soybeans became known to European scientists after the German naturalist E. Kaempfer visited the East in 1691 and described soybeans in his book “Amoentitatum Exoticarum Politico-Physico-Medicarum”, published in 1712. In the famous book of C. Linnaeus “Species Plantarum” , published in the first edition in 1753, soybean is mentioned under two names - Phaseolus max Lin. and Dolychos soja Lin. Then in 1794, the German botanist K. Moench rediscovered the soybean and described it under the name Soja hispida Moench. Soybeans entered Europe through France in 1740, but began to be cultivated there only in 1885. In 1790, soybeans were first imported into England.

The first studies of soybeans in the United States were conducted in 1804 in Pennsylvania and in 1829 in Massachusetts. By 1890, most experimental institutions in this country were already conducting experiments with soybeans. In 1898, a large number of soybean varieties from Asia and Europe were imported to the United States, after which targeted selection and industrial cultivation of this crop began. In 1907, the area under soybeans in the United States was already about 20 thousand hectares. In the early 30s of the 20th century, the area under soybeans in this country exceeded 1 million hectares.

According to the Far Eastern scientist-breeder V.A. Zolotnitsky (1962), who was the first in the USSR to begin scientific selection of soybeans, priority in research on wild and cultivated soybeans belongs to Russian scientists and travelers. The first domestic mentions of soybeans date back to the expedition of V. Poyarkov to the Sea of ​​Okhotsk in 1643-1646, who encountered soybean crops along the middle reaches of the Amur among the local Manchu-Tungus population. Poyarkov's notes were soon published in Holland and became known in Europe almost a century before Kaempfer. The next domestic archival mention of this crop dates back to 1741. However, practical interest in this crop in Russia appeared only after the World Exhibition in Vienna in 1873, where more than 20 varieties of soybeans from Asia and Africa were exhibited.

In 1873, the Russian botanist Maksimovich, in almost the same places, met and described soybean under the name Glycine hispida Maxim., which firmly took root for a whole century both in Russia (then in the USSR) and in the world.

The first experimental sowings in Russia were carried out in 1877 on the lands of the Tauride and Kherson provinces. The first breeding work in Russia began in the period 1912-1918. on the Amur experimental field. However, the Civil War of 1917-1919. in Russia led to the loss of the experimental population. The beginning of the restoration of the Amur yellow soybean population, but with a slightly different phenotype, dates back to 1923-1924. As a result of continuous selection for uniformity, the first domestic soybean variety called the Amur Yellow Population was created, which was cultivated until 1934.

According to breeders of that era, 1924-1927 should be considered the beginning of the mass introduction and spread of soybeans in Russia. (Enken, 1959; Zolotnitsky, 1962; Elentukh, Vashchenko, 1971). At the same time, soybeans began to be cultivated in the Krasnodar and Stavropol territories, as well as in the Rostov region.

Kingdom: Plants

Department: Angiosperms

Class: Dicotyledons

Order: Legumes

Family: Legumes

Subfamily: Moths

Type: Soybean (Glycine max)

The genus Soybean (Glycine Willd) includes 18 species from two subgenera: Glycine Willd and Soja. The subgenus Glycine Willd is distributed mainly in Australia. The subgenus Soja includes the cultigen Glycine max and its ancestor - the wild Ussuri soybean Glycine Soja, which is common in the Far East of our country, China, Japan and Korea.

Most soybean species are perennial climbing herbaceous plants (Australian center of origin), while the soybean species is an annual plant (Chinese center of origin). The stem of plants of the soybean genus is vaguely tetrahedral or unfaceted, almost round in cross section, sometimes woody at the base, often herbaceous, climbing, creeping, less often erect, to varying degrees pubescent or less often bare. Internodes are very short or long. The height of the stems ranges from very low (from 15 cm) to very high - up to 2 meters or more.

The stem of cultivated soybean is erect, strong, covered with coarse red or whitish hairs. The stem height of most varieties ranges from 60-100 cm. However, there are varieties that can reach 2 m in height. There are also dwarf forms with a stem length of 15-30 cm.

All species of the genus Soybean have trifoliate leaves, very rarely with five or more unpaired leaflets, usually pinnate. Leaves are lanceolate-elongated to broadly ovate, entire. The stipules are small, most often falling off. Cultivated soybeans also have trifoliate leaves, with large ovoid or oval lobes. When mature, most varieties of cultivated soybeans lose their leaves.

In the genus Soya, the flower is zygomorphic, small, located in axillary, less often in single apical racemes, one along the axis of the inflorescence; in the axils of the lower leaves, the flowers are single or collected in a petiole-free bunch. Double perianth. Pedicel with scaly bract; There are two bracts at the base of the flower calyx. Bracts and bracts do not grow back after flowering. The calyx is bell-shaped, with five sepals, almost two-lipped. The two upper sepals are fused at the base or up to the middle of their length. The lower three sepals have the shape of lanceolate to narrowly lanceolate, almost linear, denticles fused along almost the entire length. The corolla is moth-type, two or more times longer than the calyx, not pubescent. It consists of 5 petals: a sail (flag), two oars (more often called wings) and a boat formed as a result of the fusion of two petals. At the place where the petals of the boat grow together there is a more or less noticeable outgrowth called the keel. Petals with long claw-like processes varying in shape and size. The color of the corollas can be continuous or intermittent, from dark violet to purple, and from blue to white. The velum is broadly obovate to almost rounded, somewhat dimpled in the middle of the upper part, strongly narrowed at the base and turns into a nail. The wings (oars) are narrow, somewhat fused with the boat. The boat is shorter than the wings, blunt-ended, not twisted.

The stamen tube is more or less straight cut or somewhat truncated. Consists of nine fused and one upper free stamen filaments. In the upper part, the stamen filaments are separate, each ending in an anther. The stamens are all fertile, isomorphic, non-protruding, mono- or difraternal. The ovary is almost sessile, hairy, with two or more ovules. The pistil style is short, slightly curved. The stigma is apical, capitate. Flowers of cultivated soybean in racemose axillary inflorescences (3-8 flowers each). The corolla is white or purple. The calyx consists of five fused sepals.

The bob is oblong, straight or to varying degrees curved, from almost flattened to cylindrical. The bean valves usually open spirally. The color of the valves of unripe beans is green or green with varying degrees of anthocyanin pigmentation. Ripe beans range from dark brown, almost black, to very light straw yellow. The seeds are oval-elongated to almost spherical or flattened, without a seed appendage. The color of the seed coat ranges from brown to black, green, to varying degrees yellow, rarely with black, brown, purple and red pigmentation. The scar is small, usually short, with an inconspicuous scaly appendage or, more often, without it. It has a color identical to or different from the seed coat.

In cultivated soybeans, the beans are straight, xiphoid or crescent-shaped, pubescent, light gray, brown or black. On average, 60-80 of them are formed on the plant. Each bean contains 2-4 seeds. The seeds are most often oval or spherical, sometimes elongated. The weight of 1000 seeds ranges from 50 to 400 g. The color of seeds in food grades is predominantly yellow. There are forms with black, green and brown seeds (forage varieties). The seed hilum is also differently colored.

Soy products, in alphabetical order:

natto is a product made from fermented, pre-boiled whole soybean seeds;

soy flour - flour made from soybean seeds;

soybean oil - vegetable oil from soybean seeds. Often used for frying;

soy milk - a drink based on soybean seeds, white;

soy meat is a textured product made from defatted soy flour. It resembles meat in appearance and structure;

soy paste:

gochujang - Korean soybean paste seasoned with a lot of pepper;

Miso is a fermented paste made from soybean seeds. Used in particular to make misosiru soup;

Twenjang is a Korean soybean paste with a pungent odor. Used in cooking;

soy sauce - liquid sauce based on fermented soybeans;

Tempeh is a fermented product made from soybean seeds with the addition of a fungal culture. Has a slight ammonia smell, usually pressed into briquettes;

Tofu is a soy milk product whose production is similar to that of cow's milk cheese. Depending on the variety, it can have a different consistency, from soft and comparable to jelly to the consistency of hard cheese. Pressed into blocks. When frozen it acquires a yellowish color, after thawing it turns white and has a very porous structure;

Yuba is the dried foam from the surface of soy milk. It is used both raw (sometimes frozen) and dry.

Soybeans are also used to produce plant-based or vegetarian analogues of animal products. Vegetarian sausages, burgers, cutlets, cheeses, etc. are prepared using soy products.

Soybean cake - a product obtained by pressing soybeans - is used in feeding farm animals. Cake is included in almost all mixed feeds and is partially used as an independent feed.

According to the latest infrageneric classification by Palmer, Haimowitz and Nelson (1996), the genus Soybean is represented by 18 herbaceous perennial species (Australian center of origin) and annual species (Southeast Asian (Chinese) center of origin), divided into 2 subgenera: Glycine Willd. and Soja (Moench) F.J. Herm. All cultivated soybean varieties originate from the Southeast Asian source.

Australian soybean species, included in the subgenus Glycine, are distinguished by a long-term development cycle, wide genomic polymorphism, and represent the most archaic forms of soybean. Some species of this group also spread to Southeast Asia.

According to the classification of Palmer et al. (1996) the subgenus Glycine is represented by the following 16 species:

More recently, Australian botanists Pfeil, Tindale and Craven discovered and described 4 more new species of perennial soybean: G. peratosa, G. rubiginosa, G. pullenii and G. aphyonota. In this regard, it is very likely that in the near future the generally accepted list of species of the Soybean genus will increase to 22 species.

The subgenus Soja consists of two species: wild Ussuri soybean G. soja and cultivated soybean G. max. This also includes a controversial semi-cultivated species - graceful or thin soybean Glycine gracilis Skvortzovii.

Soybean species of the Chinese Center of Origin, included in the subgenus Soja, and united by a common genome GG, are considered evolutionarily more advanced due to the annual development cycle. Phylogenetically, the most archaic species here is the wild species of Ussuri soybean G. soja Siebold et Zucc. (syn: G. ussuriensis Reg. et Maack). This species is recognized by almost all taxonomists as the direct ancestor of the cultivated soybean G. Max.

The stems of cultivated soybeans are thin to thick, pubescent or bare. The height of the stems ranges from very low (from 15 cm) to very high - up to 2 meters or more.

All species of the genus Soybean, including the species of cultivated soybean, have trifoliate leaves, occasionally 5, 7 and 9 leaflets, with pubescent leaves and pinnate venation. The first epicotyledonous node of the stem has two simple leaves (primordial leaves). These primary leaves, in accordance with the biogenetic law of Müller-Haeckel, are considered to be phylogenetically more ancient forms of leaves. A common feature for all soybean species is the presence of underdeveloped subulate stipules at the base of the rachis and stipules at the base of an individual leaflet.

The soybean fruit is a bean that opens with two valves along the ventral and dorsal sutures and usually contains 2-3 seeds. The beans are predominantly large - 4-6 cm long, usually resistant to cracking. The pericarp (pod valve) of soybean consists of 3 layers - exocarp, mesocarp and endocarp. The main part of the endocarp is sclerenchyma, which forms the so-called parchment layer. It is believed that it is the sclerenchyma that, by drying out and shrinking, contributes to the cracking of the beans.

The main shape of soybean seeds is oval, with varying convexity. The size of the seeds varies from very small - the weight of 1000 seeds is 60-100 g, to very large (more than 310 g) with a predominance of medium-sized seeds - 150-199 g. The seed coat is dense, often shiny, which often turns out to be practically impenetrable to water, forming so-called "hard" or "hard-stone" seeds. Under the seed coat are located the large axial organs of the embryo, which occupy the central and largest part of the seed - the root and the bud, often colloquially referred to as the embryo. The color of the seeds is predominantly yellow; occasionally there are forms with black, green and brown seeds.

On January 14, 2010, an article was published in the journal Nature that announced to the world new data on the sequencing of the soybean genome (Williams 82 variety) - scientists determined the DNA sequence - 85% of the genome of this plant. Geneticists say they have discovered 46,430 protein-coding genes, 70% more than in their plant model Arabidopsis thaliana.

The main biochemical component of soybean seeds is protein. Among all the agricultural crops cultivated in the world, soybeans are one of the highest in protein. According to various authors, an average of 38-42% protein can accumulate in the seeds of this crop, with this indicator varying from 30 to 50%.

Soy proteins are heterogeneous in structure and function. Among them there are substances that are considered to be anti-nutritional components of food (Krogdahl, Holm, 1981; Behnken, Tomilina, 1985; Petibskaya et al., 2001). These are inhibitors of proteolytic enzymes, lectins, urease, lipoxygenase and others. Most of the soy protein (about 70%) consists of storage proteins 7S-globulins (β-conglycinins) and 11S-globulins (glycinins), which are quite normally digestible by mammals. Soybean meal is the most widely used source of protein in the creation of balanced feeds, however, during the production process it requires heat treatment to inactivate anti-nutrient components.

Protease inhibitors account for 5-10% of the total protein in soybean seeds. Their activity ranges from 7 to 38 mg/g. A distinctive feature of these substances is that, interacting with enzymes designed to break down proteins, they form stable complexes devoid of both inhibitory and enzymatic activity. The result of this blockade is a decrease in the absorption of protein substances in the diet. Once in the stomach, some of the inhibitors (30-40%) lose their activity, and the most stable ones reach the duodenum in an active form and inhibit enzymes produced by the pancreas. As a result of this, the pancreas is forced to produce them more intensively, which can ultimately cause its hypertrophy.

According to the chemical structure, properties and substrate specificity, soybean inhibitors mainly belong to two families:

Kunitz inhibitors are water-soluble proteins with a molecular weight of 20,000-25,000 Da that bind one molecule of trypsin, with a relatively small number of disulfide bridges, with an isoelectric point of 4.5;

Bauman-Birk inhibitors are alcohol-soluble proteins with a molecular weight of 6000-10000 Da and a small number of disulfide bridges that can inhibit both trypsin and chymotrypsin, with an isoelectric point of 4.0-4.2.

Lectins (phytohemagglutenins) are glycoproteins. They disrupt the absorption function of the intestinal mucosa, increase its permeability to bacterial toxins and decay products, agglutinate red blood cells of all blood groups, and cause growth retardation. The protein content ranges from 2 to 10%, and the activity ranges from 18 to 74 HAE/mg of flour. Lectins are easily extracted by water and alcohol. Some researchers note that to inactivate lectins, milder conditions are sufficient than for trypsin inhibitors, namely treatment with propionic acid or thermal exposure at 80-100 °C for 15-25 minutes.

Urease is an enzyme that carries out the hydrolytic breakdown of urea with the formation of ammonia and carbon dioxide. The level of its activity is important only for dairy farming when using soybeans in feed containing urea, since the interaction of urease with urea in feed produces ammonia, which poisons the animal’s body. In the original soybean seeds, the proportion of urease can reach 6% of the total proteins.

Lipoxygenase is an enzyme that oxidizes lipids containing cis-cis-diene units. The resulting hydroperoxide radicals oxidize carotenoids and other oxygen-mobile components, thereby reducing the nutritional value of soybeans. In addition, under the action of lipoxygenase during long-term storage of seeds, aldehydes and ketones (n-hexanal, n-hexanol, ethyl vinyl ketone) are formed in them, which give soybeans a specific unpleasant odor and taste.

Soybeans are not only a source of protein, but also oil, the content of which in the seeds ranges from 16 to 27%. Crude oil contains triglycerides and lipoids.

A distinctive feature of soybeans is the highest content of phospholipids compared to other crops. In soybean seeds their content ranges from 1.6-2.2%. Phospholipids promote membrane regeneration, increase the detoxification capacity of the liver, have antioxidant activity, reduce the need for insulin in diabetics, prevent degenerative changes in nerve cells and muscles, and strengthen capillaries.

Triglycerides, consisting of glycerol and fatty acids, make up the bulk of lipids. Soybean oil contains 13-14% saturated fat, which is significantly lower than animal fats (41-66%). It is dominated by unsaturated fatty acids (86-87% of the total).

Polyunsaturated fatty acids (PUFAs) are characterized by the greatest biological activity. Linoleic acid (C18:2) is irreplaceable, which is not synthesized by the human body and should only be supplied with food. The biological role of PUFAs is great. They are precursors in the biosynthesis of hormone-like substances - prostaglandins, one of the many functions of which is to prevent the deposition of cholesterol in the walls of blood vessels, leading to the formation of atherosclerotic plaques.

Tocopherols are biologically active substances in soybean oil. The contents and functions of individual factions are different. α-tocopherols are characterized by the greatest E-vitamin activity. Their content in oil is 100 mg/kg. β-, γ- and δ-tocopherols have antioxidant properties, which are especially pronounced in the γ- and δ-tocopherol fractions. The presence of the largest amount of tocopherols in soybean oil (830-1200 mg/kg) compared to other oils (corn - 910 mg/kg; sunflower - 490-680 mg/kg; olive - 172 mg/kg) determines its ability to degree to increase the protective properties of the body, slow down aging, increase potency.

A characteristic feature of soy is its low carbohydrate content. Carbohydrates in soybeans are represented by soluble sugars - glucose, fructose (mono-), sucrose (di-), raffinose (tri-), stachyose (tetra-) sugars, as well as hydrolyzable polysaccharides (starch, etc.) and insoluble structural polysaccharides (hemicellulose , pectin substances, mucus and other compounds that form cell walls). In the fraction of soluble carbohydrates, monosaccharides make up only 1%, and 99% are represented by sucrose, raffinose, and stachyose. Based on the dry matter of the seed, soybeans contain 1-1.6% raffinose trisaccharide, which consists of glucose, fructose and galactose molecules, and 3-6% stachyose tetrasaccharide, formed by glucose, fructose and two galactose molecules.

Soybean seeds are one of the rare foods that contain isoflavones. They are concentrated in the soybean hypocotyl and are absent in the oil. Soy isoflavones include genistin (1664 mg/kg), genistein, daidzin (581 mg/kg), daidzein, glycitein (338 mg/kg), coumestrol (0.4 mg/kg), which are thermostable glycosides and are not destroyed by culinary processing. These are biologically active components of soy that have various estrogenic activities. Saponins are also glycosides. In soy flour they range from 0.5 to 2.2%. Saponins give soybeans a bitter taste and have a hemolytic effect on red blood cells.

The composition of the ash elements of soybean seeds includes macroelements (in mg per 100 g of seeds): potassium - 1607, phosphorus - 603, calcium - 348, magnesium - 226, sulfur - 214, silicon - 177, chlorine - 64, sodium - 44, and also trace elements (in mcg per 100 g): iron - 9670, manganese - 2800, boron - 750, aluminum - 700, copper - 500, nickel - 304, molybdenum - 99, cobalt - 31.2, iodine - 8.2.

Soybean grain contains a number of vitamins (in mg per 100 g): β-carotene - 0.15-0.20, vitamin E - 17.3, pyridoxine (B6) - 0.7-1.3, niacin (PP ) - 2.1-3.5, pantothenic acid (B3) - 1.3-2.23, riboflavin (B2) - 0.22-0.38, thiamine (B1) - 0.94-1.8, choline - 270, and also (in mcg per 100 g of grain): biotin - 6.0-9.0, folic acid - 180-200.11

The leaders in soybean cultivation are the USA, Brazil and Argentina. More than two-thirds of imports go to China.

In Russia in 2011, a record soybean harvest was harvested - 1.6 million tons.

Transgenic soybean - soybean obtained using genetic engineering (see genetically modified organism). Today there is only one type of transgenic soybean on the market that is resistant to the herbicide Roundup. It is sold under the brand name Roundup Ready, or RR for short, which means “Roundup Ready.” In their advertising, GM soybean companies claim that Roundup resistance increases yields and reduces costs. However, this information is not confirmed by most independent trials. In fact, resistance to glyphosate-containing herbicides only helps to keep fields clear of weeds. The advantage of Roundup, unlike other herbicides, is its high efficiency in killing a wide range of weeds. At the same time, the yield trait itself is the result of the joint interaction of a whole complex of non-allelic genes and therefore cannot be transferred to a plant organism (soybean) using genetic engineering methods. Predictions of reducing the cost of GM soybean products also do not come true, since depending on temperature conditions and weediness of the fields, herbicides of the Roundup family can be applied every 1-1.5 months, and the total dose of Roundup can reach 15 l/ha. The chemical composition and nutritional properties are no different from regular ones. GM soy is included in an increasing number of products. However, in the case of late (July-September) application of Roundup on soybean crops, an increased residual amount of Roundup and its breakdown products is observed in soybean seeds.

Transgenic soybeans contain a gene for an enzyme from agrobacteria that is resistant to the herbicide glyphosate, which kills most plants but is of little danger to humans and animals.

In Russian sources, the abbreviations GM soy (genetically modified), GU soy (herbicide-resistant) and RR soy are used to designate transgenic soybeans.

Monsanto (Monsanto, St. Louis, Missouri) is the world leader in the supply of GM soybeans. In 1996, Monsanto released genetically engineered soybeans with the new Roundup Ready trait. Roundup is the brand name for a herbicide called glyphosate, which was invented and marketed by Monsanto in the 70s. Roundup Ready plants contain a complete copy of the enolpyruvylshikimate phosphate synthetase (EPSP synthase) gene from the soil bacterium Agrobacterium sp. strain CP4, transferred into the soybean genome using a gene gun, which makes them resistant to the herbicide glyphosate, used throughout the world to control weeds.

Currently (as of 2007), RR soybeans are grown on 92% of all US acreage planted with this crop. The attractiveness of RR soybeans for farmers is primarily that it is easier and cheaper to grow, since weed control can be much more effective. The herbicide resistance gene allows plants to be treated after germination until the flowering stage. This allows farmers to reduce the total number of applications with various herbicides and thus save significant time and money. This has led to the rapid spread of transgenic soybeans throughout the world. Roundup Ready technology is protected by a number of patents in North America, so when American and Canadian farmers buy transgenic soybeans, they sign a contract that prohibits them from keeping the seeds or selling them to other farmers to grow next year. In Argentina and Brazil, the world's other major soybean suppliers, intellectual property protection is less developed, which has led to a situation of widespread piracy of Roundup Ready technology.

GM soybeans are allowed to be imported and used for food in most countries of the world, while sowing and growing GM soybeans is not allowed everywhere. In Russia, the cultivation of GM soybeans, as well as other GM plants, is prohibited. Transgenic soybean is the first product from genetically modified sources to receive “citizenship rights” in Russia. In 1999, transgenic soybean was issued registration certificate “number one”, signed by the chief state sanitary doctor of the Russian Federation Gennady Onishchenko. Since 2002, in Russia, information about the use of GM soybeans in food products must be present on the product label if its content exceeds 5%.

Most of the transgenic soybeans grown in the world are used to produce vegetable oil, as well as to feed livestock and poultry. In recent years, the use of soybeans to produce biodiesel has become increasingly popular.

The issue of the safety of transgenic soybeans is part of a larger debate about the safety of genetically engineered organisms in general. All transgenic plant varieties are thoroughly tested for safety for humans and the environment before entering the market. This leads to the fact that the cost of developing and bringing to market a new transgenic plant is extremely high (from 50 to 200 million dollars). Scientists devote much more time to them than to varieties obtained by conventional breeding methods, which is reflected in their better partial study, however, for example, the morphogenesis of both remains a mystery of nature. So far, there is not a single thoroughly studied and scientifically confirmed case of the negative impact of transgenic soybeans on human health, despite the more than 10-year history of its consumption in the USA and other developed countries. However, the main argument of opponents of GM organisms is that not enough time has passed to make definitive conclusions about their safety, and it is possible that negative consequences will affect future generations.

Soybeans, as well as other crops, may contain trace amounts of glyphosate, its main component, as a result of the use of Roundup herbicide. However, the same applies to other pesticides used for external treatment of plants. Provided the recommended herbicide treatment regimen for transgenic soybeans is followed, the glyphosate content in the final product should not exceed 20 ppm, or 0.002%. Glyphosate is a low-toxic herbicide, which is confirmed by its high semi-lethal dose LD50 = 5600 mg/kg body weight when used internally in experiments on rats. The very use of Roundup as a soil and groundwater pollutant is also very dangerous. There are studies confirming that Roundup is capable of killing human cells.

Although there is currently only one form of transgenic soybean on the market that provides resistance to the glyphosate family of herbicides, the industry and universities are actively developing new transgenic varieties to improve the nutritional and agronomic properties of this important crop. The next generation of transgenic soybeans is expected to hit the market in 2009 and will feature increased yield and higher oil content (improved composition?).

Soybean is one of the crops that is currently undergoing genetic modification. GM soy is included in an increasing number of products.

The American company Monsanto is the world leader in the supply of GM soybeans. In 1995, Monsanto launched genetically engineered soybeans with a new trait called Roundup Ready, or RR for short. Roundup is the brand name for a herbicide called glyphosate, which was invented and marketed by Monsanto in the 1970s. Roundup Ready plants contain a complete copy of the enolpyruvyl shikimate phosphate synthetase (EPSP synthase) gene from the soil bacterium Agrobacterium sp. strain CP4, transferred into the soybean genome using a gene gun, which makes them resistant to the herbicide glyphosate, used on plantations to control weeds. Currently (as of 2006), RR soybeans are grown on 92% of all US acreage planted with this crop. GM soybeans are allowed for import and consumption in most countries of the world, while sowing and growing GM soybeans is not allowed everywhere. In Russia, the cultivation of GM soybeans, as well as other GM plants, is prohibited.

However, the widespread introduction of transgenic soybean varieties in the United States has not had a significant impact on the average productivity of this crop. Soybean yields in the United States, despite the steady increase in the share of genetically modified varieties since 1996, are growing at approximately the same rate as before the introduction of RR soybeans. Moreover, soybean yields in European countries using only varieties created by classical breeding are practically no different from soybean productivity in the United States. In some cases, there was even a decrease in the productivity of genetically modified soybean varieties compared to conventional ones. The attractiveness of RR soybeans for farmers is primarily that it is easier and cheaper to grow, since weed control can be much more effective. In recent years, studies have begun to appear indicating the possibility of creating soybean genotypes similar to some transgenic varieties, but bred using classical methods. An example of such technologies is Vistive soybean with reduced linolenic acid (C18:3), bred by Monsanto using classical genetics to help the food industry remove harmful trans fats from food. Trans fats are a by-product formed during the hydrogenation process of vegetable oils, carried out to increase its stability and change its plastic properties. In the 1990s, there were indications that eating foods containing trans fats (such as margarine) increased the risk of cardiovascular disease. Soybean oil produced from varieties such as Vistive requires no further processing and can in many cases replace hydrogenated oils that are high in trans fat.

In some countries, including Russia, information about the use of GM soybeans in products must be present on the product label.

Often, mung bean sprouts (mung beans, golden beans - Vigna radiata, Phaseolus aureus) are sold under the name "soy sprouts" rather than soybean sprouts. You can distinguish a real product by the presence on the original packaging with sprouts of Chinese characters meaning natural soybeans - 大豆 (Da dou - big bean) or 黃豆 (Huang dou - yellow bean).

Soy is a modern symbol of healthy eating. It is the best plant-based meat substitute and a good basis for a balanced diet. Soy is rich in basic nutritional components, it contains a lot of fiber, easily digestible protein and healthy types of fats and carbohydrates, as well as B vitamins, vitamin D and E, beta-carotene, iron, calcium, potassium, phosphorus. Soybeans contain isoflavonoids (the most active anticarcinogens).

Soybean seeds (soybeans) are 40-50% pure protein. There is no allergy to soy protein, as there is, for example, to cow's milk protein. The absence of lactose in soy allows it to be used as dietary products (for gastritis, gastric ulcers, colitis). The fats in soybeans are mainly represented by monounsaturated and polyunsaturated fatty acids - the most beneficial for the body. Polyunsaturated fatty acids are essential because... are not produced in the human body, but come only with food. Soy fats play a very important role - they reduce cholesterol levels in the blood and liver. This happens because polyunsaturated fatty acids increase the metabolic activity of cholesterol, and their absence increases its content in the blood, which leads to its deposition on the inner walls of blood vessels. The high content of lecithin in soy protein helps reduce cholesterol and blood sugar levels and cleanse the walls of blood vessels. Lecithin controls proper metabolism and absorption of fats and has a choleretic effect.

Isoflavonoids have a positive effect on the female body. They are especially necessary for women 40-50 years old, because... at this age, the level of natural estrogens in the female body decreases, and phytoestrogens can compensate for their deficiency. Thanks to the antioxidant properties of soy products, the aging process slows down.

If you don't eat soybeans, you are depriving yourself of the ready-made elixir of youth. The best thing you can do to restore your cells' defenses against aging and related diseases is to nourish them with the substances found in soybeans.

Perhaps the soybean seems like an insignificant grain, a simple creation of nature. But that's not true. It's actually an anti-aging pill full of powerful antioxidants that can do magical things to your cells. In your body, soybean is a powerful force that can change your destiny, slowing the rate of aging and influencing when you get sick and die.

Here's what Dr. Denham Harman, the founder of the free radical theory of aging, discovered decades ago: soybeans can interfere with the action of free radicals. But the speed of your aging depends on this. Laboratory animals fed soy protein were exposed to much less free radical damage than animals fed casein, milk protein, and other animal products. In other words, eating soybeans slowed down the aging process, while drinking milk or other animal products sped it up. In the first group of animals, life expectancy was also 13% longer!

This may shed light on why vegetarians live longer, and why the Japanese, who consume the most soybeans in the world (thirty times more than Americans), live longer than others.

Scientists have recently identified the source of this enormous biochemical energy in soybeans. These beans contain a wealth of antioxidants and other disease-fighting substances, including genistein, daidzein, protease inhibitors, phytates, saponins, phytosterols, phenolic acids and lecithin.

For example, Dr. Anne Kennedy of the University of Pennsylvania has determined that a protease inhibitor in soybeans called the Bowman-Bark inhibitor works so well against a variety of cancers that she called it a “universal cancer prevention agent.” Dr. Stephen Barnes, a professor of pharmacology at the University of Alabama at Birmingham, believes genistein, found in soybeans, is a unique and extremely promising inhibitor of breast and prostate cancer. Dr. Harman also emphasizes that the amino acids in soybeans are less susceptible to oxidation. Thus, unlike many other foods, soybeans are not a fountain of free radicals that flow throughout the body and cause cells to age.

Soybeans are unique because they are a source of large amounts of a miracle drug called genistein. Genistein is a powerful antioxidant that has broad biological effects against aging and cancer. For example, genistein interferes with major cancer processes at every stage. It blocks the enzyme that “turns on” cancer genes, thereby destroying cancer at the very beginning of its development. It inhibits angiogenesis, the growth of new blood vessels needed to nourish a cancerous tumor. In the laboratory, it stops the growth of all types of cancer cells: breast, colon, lung, prostate, skin and blood (leukemia). It also has anti-hormonal effects, which give it particular benefits in the fight against breast and possibly prostate cancer.

On other anti-aging fronts, genistein saves arteries because, similar to slowing the spread of cancer cells, it prevents smooth muscle cells from multiplying in artery walls (this proliferation usually leads to plaque buildup and clogged arteries). Genistein reduces the activity of the enzyme thrombin, which increases blood clotting, thereby causing heart attacks and strokes. What's remarkable is that genistein also appears to be able to reduce the number of cells that divide in the breast. This gives enzymes more time to repair damaged DNA so that the damage is not passed on to new cells in the form of mutations that accelerate aging and cancer.

What's even more striking is that brief exposure to genistein in early life may act as a kind of vaccine against cancer. Research at the University of Alabama, led by Dr. Barnes's colleague Coral Lamentiniere, showed that even very low doses of genistein given shortly after birth to female rats delayed the appearance, size and number of cancerous tumors in middle and old age. During the experiment, a group of newborn rat pups was given a substance that subsequently causes mammary cancer. Some were also given genistein, while others were given an inactive substance. Of those given genistein at birth, only 60% developed breast cancer. Those who received the fake pill got sick, every single one. This may mean that if babies consume soybean-based infant formula today, they are receiving a dose of cancer vaccine that gives them partial immunity from developing cancer in the future, Dr. Barnes said. However, such a test has not yet been carried out on humans, and confirmation of this assumption has not been received.

Genistein is so effective that scientists consider it a potential cancer cure. But why wait? You can take this medicine now by eating soybeans.

Another compound found in soybeans, daidzein, shares some, but not all, of the properties of genistein. It also blocks the development of cancer in animals and is also an isoflavone with an anti-estrogenic effect. These two compounds - genistein and daidzein - are excellent tools for combating the rapid onset of aging and, in particular, cancer.

Half the world's soybeans are grown in the United States. A third of them are exported, mainly to Japan. Almost everything that remains is spent on food for domestic and farm animals.

The Japanese, who are the longest living nation on the planet, eat approximately 30 grams of soy per day. Americans are incomparably smaller. In America, breast cancer is four times more fatal and prostate cancer is five times more fatal than in Japan.

Prevent breast cancer. A person may be more vulnerable to breast cancer not because they eat fat, but because they don't eat soy, says Dr. Barnes. His research shows that consuming soybeans or their essential component genistein reduces the likelihood of cancer in animals by 40–65%. Japanese women who regularly eat soybeans are four times less likely to develop cancer than American women. A recent study found that Singapore women who ate the most soy protein products before menopause were half as likely to develop breast cancer as those who ate the most soy protein.

Compounds in soybeans fight breast cancer in at least two ways: they act directly on cells to fight cancer, and they also manipulate estrogen in a similar way to tamoxifen, an anti-cancer drug. That is, they block the ability of estrogens to stimulate malignant changes in breast tissue. Thus, soybeans prevent the appearance and development of breast cancer in women both before and after menopause.

Slows down the development of prostate cancer. Soybeans may explain another mystery: why Japanese men get prostate cancer but don't die from it as often as men in the West. Yes, Japanese people are indeed susceptible to developing these small latent tumors, just like Europeans. But in the Japanese, the tumor does not grow so quickly as to cause death. It's all about soybeans, says Finnish researcher Herman Adlerkreutz. During one study, he found that the blood of Japanese men contained 110 times more substances that make up soybeans than the blood of Finns. It is well known, he says, that eating soy dramatically reduces prostate cancer in laboratory animals. What's more, one of the components in soybeans, genistein, can actually stop tumor cells from spreading in a test tube. Dr. Adlerkreutz suggests that substances contained in soybeans have an anti-hormonal effect, which slows down the growth of cancer cells in the prostate, and fatal tumors do not form.

"Your risk of cancer doubles if you don't eat soybeans regularly." - Dr. Mark Messina, co-author of Simple Soybeans and Your Health.

They save the arteries. Soybeans are an antidote to aging arteries. Soy protein itself actually inhibits and even reverses the development of arterial disease. Extensive research conducted in Italy at the University of Milan showed that consuming soy protein instead of meat and milk caused a 21% reduction in blood cholesterol levels in just three weeks. Soybeans worked even when patients ate a high-cholesterol diet. Moreover, soybeans increased good-type cholesterol by approximately 15% and reduced triglycerides. Doctors also recorded the fact that the blood supply to the patients’ hearts improved, which most likely indicates rejuvenation of the arteries.

Further: soy milk, like vitamin E, blocks the oxidation of “bad type” cholesterol, thereby preventing it from damaging the arteries. These data were obtained as a result of a recent Japanese study.

Regulate blood sugar levels. You can rest assured: soybeans will cope with insulin and will keep blood sugar levels at the desired level, that is, they will delay the onset of diabetes and heart disease. In particular, soybeans are rich in two amino acids - glycine and arginine, which reduce insulin levels in the blood. In a study conducted by Dr. David Jenkins of the University of Toronto, soybeans were found to be the best after peanuts for creating an adequate sugar response and lowering insulin levels in the body. High levels of insulin and sugar destroy cells and cause aging.

Creates stronger bones. Eating plenty of soy protein, such as soy milk, beans and tofu, as Asian women do, helps build strong bones. So says Dr. Mark Messina, formerly of the National Cancer Institute and now a scientific consultant in the field of nutrition. Eating animal protein removes much more calcium from the body through urine than consuming soy protein. One study found that women who ate meat lost 50 mg more calcium per day than when they consumed the same amount of protein in the form of soy milk. “The difference of losing 50 mg of calcium every day for twenty years can destroy bone tissue very significantly,” says Dr. Messina. Animal studies have shown that soy components have a positive effect on bone health.

What about food? To reap the anti-aging benefits of soybeans, you need to eat soy protein, which is found in soy milk, soy flour, whole beans, tofu, miso, tempeh, etc. Soy sauce and soy oil contain substances that actively fight with aging, very little. Small amounts of genistein have also been found in other legumes, but the concentration is much higher in soybeans. Not all soybeans are white. Recently, genistein was discovered in black beans, but they turned out to be just black soybeans.

Research has shown that Japanese who eat a bowl of miso soup a day reduce their risk of stomach cancer by a third. Possible reason: Miso, a fermented soy product, is an antioxidant, according to experiments conducted at Okayama University Medical School. During the experiments, it turned out that miso neutralizes free radicals and protects fats in the body from oxidation, thereby preventing the blockage of arteries. The antioxidant power of miso comes from both common substances found in soybeans and specific substances produced during fermentation.

How much soy SHOULD you eat? Americans eat so few soy products that any addition of soy to their diet will undoubtedly help fight diseases associated with aging. The average Asian eats between 50 and 75 mg of genistein per day - as much as 120 grams of firm or soft tofu. Dr. Messina recommends drinking a cup of soy milk or eating 90–120 grams of tofu every day.

Tests conducted at the University of Texas showed that soybean components, genistein and daidzein, remain in the body for 24 to 36 hours. Thus, to ensure that their supply in cells is not depleted, you need to eat soy products every day.

If you decide to bake something, replace a third of the cup of regular flour with soy flour.

Drizzle skim soy milk over the porridge, as cancer researcher John Weissburger recommends, who does just that.

Use soy milk instead of cow's milk in recipes for cookies, cakes and puddings.

Eat “fake” meat products - “sausages” and “cutlets” made from soy. Their taste and appearance are very similar to the real thing.

Cook green soybeans as vegetables.

Use dried soybeans as you would any other beans. Add them to stews, stews and soups.

Substitute soy protein for some or all of the ground meat in stews, spaghetti sauce, and chili. This protein comes in the form of granules or grains that, when soaked, resemble ground meat or stew.

Soy allows you to create a diet for everyone: for the sick and healthy, rich and poor. It can fully provide the human body with easily digestible iron, magnesium, potassium, and zinc. Its low sodium and high potassium content makes it possible to achieve enhanced urine separation without pharmacological agents. Tofu bean curd and soy milk are good for this purpose. Cow's milk often causes allergies. The allergenicity of soy proteins is easily eliminated during the heat treatment that accompanies the transformation of beans into flour. Thanks to this, soy milk is an ideal substitute for cow's milk for young children suffering from allergic diseases. It is also included in diets for adults, for example, for gastric ulcers with hypersecretion. Soy milk powder also does not cause allergies. The rich mineral composition and especially calcium and iron salts make this product useful for patients with cardiovascular diseases, nervous system disorders, and anemia. Powdered soy milk is recommended to be included in the diet for gastritis and stomach ulcers, acute and chronic infectious diseases, and diabetes. Soybean oil is also successfully used for medicinal purposes. It is useful for diseases of the kidneys and nervous system; increases immunity, improves metabolism, serves to prevent atherosclerosis. The recommendations of the PAMH Institute of Nutrition are followed, for example, in the Niva sanatorium (Essentuki), where soy protein fortifier, soy drink and tofu are included in the diet of patients suffering from cardiovascular diseases, obesity and diabetes. This has already allowed many people to improve their health.

How to more effectively accumulate nutrients in soybeans and use them without loss? Many countries around the world are working to solve this problem, including the USA, Canada, France, Brazil, and China. In recent years, in our Krasnodar Territory we have begun to produce proteins, edible vegetable oil, cake and food products from soybeans using modern technologies. The leading place here is occupied by the Assoya association.

Getting acquainted with the experience of cultivating and processing soybeans in Canada, General Director of Assoi A. Podobedov realized that in just the last 10 years, farmers of the Maple Leaf Country have created a miracle: they have created a new powerful branch of agriculture from almost nothing.

Canadian farmers allocate from 1 to 10 thousand hectares of their farms for soybeans and harvest 120 million tons. beans with a yield of 4t/ha. Soybean is a fertile crop: it accumulates about 300 kg of biological nitrogen per hectare in the soil in one season. Soy feed for dairy farming is produced on the farms themselves. And Canadian processing plants produce about 400 products that contain soy components.

But what especially shocked the Russian soul was the state’s assistance to soybean farmers. Start-up loans and tax benefits are required. 50% discount on fuels and lubricants. The money goes directly to farmers’ accounts, and does not roll through banks, as in our enchanted country. Canadian technology fits well into the Krasnodar intensive farming system, which corresponds to local soil and climatic conditions. Krasnodar fertile black soils are quite suitable for it. Soybean is a light-loving and moisture-loving plant; and here she has enough warm, cloudless days and precipitation. Even in unfavorable weather conditions, at least one and a half tons of beans are harvested per hectare. Experts hope that soybeans from the Kuban and Far East will eventually provide half of the vegetable protein needs of our livestock.

100 g of mature (!) soybeans contains:

Water – 8.5 g

Proteins – 36.5 g

Fats – 20 g

Carbohydrates – 30.1 g

Dietary fiber (fiber) – 3.2 g

Ash – 1.7 g

Vitamins:

Vitamin A (beta-carotene) – 0.15 mg

Vitamin B1 (thiamine) - 1 mg

Vitamin B2 (riboflavin) - 0.2 mg

Niacin (vitamin B3 or vitamin PP) – 2.2 mg

Vitamin B5 (pantothenic acid) 1.7 mg

Vitamin B6 (pyridoxine) – 0.8 mg

Folic acid (vitamin B9) – 200 mcg

Vitamin C (ascorbic acid) – 6 mg

Vitamin E (tocopherol) – 17 mg

Biotin (vitamin H) – 7 mcg

Choline (vitamin B4) – 270 mg

Macronutrients:

Potassium - 1600 mg

Calcium - 200 mg

Magnesium - 225 mg

Sodium - 44 mg

Sulfur – 214 mg

Phosphorus - 600 mg

Chlorine – 64 mg

Microelements:

Aluminum – 0.7 mg

Boron – 0.75 mg

Iron – 6.6 mg

Iodine – 8 mcg

Cobalt – 31 mcg

Silicon – 175 mg

Manganese – 3 mg

Copper – 0.5 mg

Molybdenum 0.1 mg

Nickel – 0.3 mg

Fluoride – 0.12 mg

Zinc – 5 mg

Calorie content

100 g of soy contains on average about 446 kcal.

Despite a number of beneficial qualities, soy and soy products also have a number of contraindications. It is known that when consumed in large quantities, soy accelerates the aging process, has a depressing effect on the endocrine system and can cause Alzheimer's disease. It can also provoke urticaria, eczema, dermatitis, rhinitis, asthma, colitis, conjunctivitis and a number of other diseases.

Soy should not be included in the diet of people with urolithiasis. The oxalates included in its composition are the starting material for the formation of stones.

Soy contains isoflavones, which are plant analogues of female sex hormones. Therefore, consuming soy often has a positive effect on a woman’s health, with the exception of pregnancy - isoflavones increase the risk of miscarriage and negatively affect the development of the fetal brain.

You should also be more careful when introducing soy into the diet of young children - it can cause allergies or become one of the causes of thyroid disease.

oya is an ideal product for a vegetarian, since 40% of it consists of proteins, the quality of which is not inferior to proteins of animal origin. Soy contains many useful mineral elements: potassium, phosphorus, calcium, magnesium, sodium; it contains 7 times more iron than wheat bread. Vitamins B, D and E prevent aging, and unsaturated fatty acids stop the growth of cancer cells.

A person who consumes soy will never develop obesity, osteoporosis, allergies, or coronary heart disease.

Soybeans contain significant amounts of sugars - raffinose and stachyose, which bifidobacteria use as a source of nutrients. With an increase in the number of bifidobacteria, the risk of cancer and dysbacteriosis decreases, the number of harmful bacteria decreases, and overall life expectancy increases.

So-called soy meat is made from soybeans. Defatted soy flour is pressed until the protein fibers change structure. Soy meat analogue does not contain cholesterol, adrenaline and hormones. Soy meat is easier to digest and does not lead to obesity. By itself it is tasteless, but when combined with other products it acquires a rich taste. Fried carrots give the soy meat the taste of mushrooms, and the tomato gives the taste of meat.

Soy milk is a sweetish drink, similar in appearance to regular cow's milk or cream. It is obtained from soaked, crushed and steamed soybeans. The main advantage is the absence of lactose, which can cause allergies and diathesis. Soy milk is easily digestible and causes less gastric juice secretion, so it is recommended for ulcers and gastritis. Contains a lot of protein, B vitamins and minerals.

However, scientific research has shown that consuming soy in significant quantities can lead to the development of a number of diseases, in particular, thyroid dysfunction in children, as well as stunted growth. It turned out that soy proteins lead to hormonal changes in the body. That is why soy is contraindicated for pregnant women. Eating soy in large quantities can cause urticaria, rhinitis, dermatitis, asthma, bronchospasm, diarrhea, colitis, conjunctivitis, eczema and other diseases. Including soy products in the diet can damage the kidneys, especially if a person already suffers from urolithiasis. The fact is that soy contains oxalic acid salts - oxalates, which serve as the starting material for the formation of urinary stones.

Genestein is a substance that can stop the development of some cancer and cardiovascular diseases in the early stages. And phytic acids suppress the growth of tumors. Soy-based products are recommended for the prevention and treatment of many diseases (cardiovascular and liver diseases, kidney stones, cholelithiasis, diabetes mellitus, allergies to animal protein and many other ailments).

But one of the most important and beneficial components contained in soy is soy lecithin.

Lecithin and choline (phosphatidylcholine, acetylcholine) contained in it play a vital role in the body. These substances are involved in the repair and restoration of brain cells and nervous tissue in general. They are responsible for functions such as thinking, planning, concentration, learning, memory, recognition, sex function, motor activity, etc. They also help in the metabolism of fats and regulate blood cholesterol. With the help of these substances, the following diseases are treated: Huntington's and Parkinson's diseases (diseases of the aging body), diabetes, gallbladder diseases, liver diseases, muscular dystrophy, glaucoma, arteriosclerosis, memory problems and, finally, premature aging.

Soy may speed up the aging process of brain cells. Recent studies have shown that this process was observed in older people who ate bean curd at least twice a week for 30 years.

Sources

Wikipedia – The Free Encyclopedia, WikiPedia

fasol.tv - Online store

plasticsur.ru - Medical center

hnb.com.ua - Portal about a healthy lifestyle

calorizator.ru - Calorizer

The reputation of soybeans is changeable: sometimes it is considered one of the most valuable sources of vegetable protein and vitamins, sometimes it is considered a cause of dangerous diseases. The oldest grain crop is popular in all countries of the world due to its nutritional qualities and wide range of applications, but nutritionists warn against over-indulgence in this product.

What is soy

Soybean is a member of the legume family, brought to Russia from China and India. The people of these countries have been cultivating and eating soybeans for more than 5 thousand years. The crop is not particularly demanding on growing conditions; nowadays, new varieties are cultivated almost everywhere. Soybeans are grown in the largest volumes in Russia in the following territories:

• Amur region (more than half of the domestic harvest);
• Primorsky Krai;
• Khabarovsk region;
• Krasnodar region;
• Stavropol region.

What does soy look like?

The plant consists of herbaceous stems, depending on the variety they are tall or short, bare or covered with hairs. The shoots have small pubescent leaves, the shape of which differs among different species. The inflorescences are medium-sized, light purple and lilac shades. Soybean up to 6 cm long has 2 valves, under which is the most valuable part of the plant: 2-3 oval seeds covered with a shiny, dense shell. Often the seeds are yellow in color, but green, brown and even black fruits are also found.

How it grows

Soybean is not too demanding on growing conditions. It even tolerates frosts if they do not occur during the flowering and fruiting period. The soybean plant feels best at a temperature of +21-22 °C. With abundant watering and sufficient light, seedlings appear already at +14 °C. On loose, non-acidic soils, by August - September the crop, with simple but regular care, produces a bountiful harvest.

Chemical composition of soybeans

The rich composition and dietary qualities make soy the most important source of substances necessary for humans. Its main value is its high content of vegetable protein (up to 90%), containing all 9 amino acids necessary for the body. Eating this dietary product helps to compensate for the lack of animal proteins in the body. The energy value of 100 g of beans is 147 kcal. This amount contains many useful substances. Soy contains the following elements that are necessary for humans every day:

• proteins – 12.95 g;
• fats – 6.8 g;
• carbohydrates – 11.05 g;
• water – 67.5 g;
• trace elements (potassium, calcium, phosphorus, magnesium, copper, sodium, iron);
• fatty acids (linoleic and linolenic);
• phospholipids necessary for the normal functioning of cells of the nervous system;
• vitamins A and E, which improve immunity;
• estrogens.

Beneficial properties of soybeans

The value that beans have will benefit all lovers of the product. The following persons should pay special attention to their presence in the daily menu:

• those suffering from cardiovascular diseases (eating dietary beans reduces the risk of their development);
• women who are predisposed to tumors in the breast area (soy products have an effect on lengthening the menstrual cycle, which reduces the likelihood of breast cancer);
• those who are prone to obesity and suffer from a large amount of cholesterol in the blood (soybeans speed up metabolism);
• diabetics (the product normalizes sugar levels);
• women suffering from hot flashes caused by age-related hormonal changes in the body;
• elderly (calcium, which the culture contains, strengthens bones);
• those seeking a healthy lifestyle (lecithin, a substance found in beans, fights aging and atherosclerosis, increases the efficiency of brain function, and has a positive effect on attention and memory by improving nerve conduction).

Harm

Despite the numerous advantages of soybeans, excessive enthusiasm for the product is unsafe. The following categories of people should not get carried away with its use:

• young children prone to allergies;
• people who often suffer from migraines (soybeans contain tyramine, which can provoke and intensify headache attacks);
• persons with genital diseases, since the product contains a large amount of phytoestrogens, similar in action to female sex hormones;
• those who have reduced thyroid function (hypothyroidism);
• men planning procreation (due to the ability of soy to reduce sperm concentration);
• During pregnancy, you should not eat beans because soy reduces the possibility of normal gestation;
• It is better for all categories of people to refrain from products made from genetically modified soybeans, the production of which is officially prohibited in Russia.

Use in food

Soy-based products have become a part of our daily diet. Such dishes are especially relevant for people who are limited in the consumption of animal proteins for one reason or another. For vegetarians, beans are the main source of proteins that the body needs for normal functioning. Those for whom meat consumption is prohibited for health reasons cannot do without soy products. The low cost of soy dishes makes them accessible to everyone who wants to diversify their diet.

Soy milk, soy chocolate, soy steaks, soy sauce, soy paste... Let's see what kind of beast this soy is, what it is eaten with, and whether it is worth allowing soybeans to fill the diet. Mother Nature gave soya, but she also presented opium poppy and coca, against the background of which our blind trust in natural gifts turned out to be pretty shaken (she is a mother, she should have understood: an unreasonable child will put whatever she finds into her mouth).

We will talk about cultivated soybean (if you can call it a cultural occupier) - an annual herbaceous plant of the genus Glycine (Soybean) of the Legume family, widely cultivated on agricultural lands located at latitudes from the equator to 56-60 ° (Australia, Asia, North America and South, Central and Southern Africa, islands of the Indian and Pacific oceans).
Content:

This beauty is called soya bean, which is not entirely accurate, but is already familiar. Soybeans are very popular. The reasons are exorbitant yields, a balanced composition of vitamins and minerals, the “chameleon” property (turned into consumer goods: everything is made from soybeans), high content of proteins necessary for the human body.

The last two reasons, coupled with cheapness and demand, have led to the massive occupation of soybeans in almost everything edible: it is especially widely used in meat and dairy products. But the bean is meant to be mega-cunning: soy proteins - the main advantage - turned out to be not as harmless as we would like (protein differs from protein).

The table shows the nutritional value, content of vitamins, minerals, nutrients per 100 g of fresh green soybeans.

** Sugar - 7.3 g.

The quantitative composition itself says little. At first glance it seems magnificent, but not everything is so simple. Soy proteins, so prized by vegetarians, are tricky.

Squirrels

Protein is the main biochemical component of soybeans (38–42% or 30–50% according to various sources) and its main advantage (meat replacement, almost the only one, according to PR). The structure of soy proteins is heterogeneous. They are also different in function: some components are anti-nutritive. Only 70% of soy proteins are β-conglycinins and glycinins, which are normally digestible by mammals.

7–10% of soy proteins are occupied by inhibitors that interact with enzymes that break down protein. The result of the blockade is a decrease in the absorption of proteins present in the diet. When ingested, only some of the inhibitors lose activity (30–40%). The rest inhibit pancreatic enzymes, forcing the latter to work in emergency mode, which ultimately leads to its hypertrophy.

Lipoxygenase oxidizes lipids, generating in the process hydroperoxide radicals (active, free! radicals, see Oxidative stress), in turn, oxidizing carotenoids and other mobile components. During long-term storage, under the action of lipoxygenase, aldehydes and ketones are formed, which transform the smell and taste of beans into something obscene.

Urease, when interacting with urea contained in animal feed, forms ammonia and safely poisons those animals. In the process of making soybean flour used for feed, the raw materials are subjected to heat treatment (85–100°!) in order to inactivate anti-nutrients. Such “boiling” also inactivates beneficial components.

Fats

With fats, the situation is much better: everything is clear here - soybeans contain up to 27% oil; the oil contains triglycerides and lipoid substances that clearly provide benefits. Phospholipids (up to 2.2% of the composition of beans) promote membrane regeneration, strengthen capillaries, increase the liver’s ability to detoxify, act as antioxidants, reduce the need for insulin (extremely important for diabetics), and protect nerve cells and muscles from degenerative changes.

The advantage of soybean oil over animal fats is its low content (13–14% versus 41–66%) of saturated fat. PUFAs are biologically active. They contain essential linoleic acid, which enters the human body only with food (not synthesized). PUFAs are precursors of hormone-like substances (the body needs PUFAs to synthesize substances), in particular prostaglandins, which prevent the deposition of cholesterol and, as a result, the formation of atherosclerotic plaques on the walls of blood vessels.

Tocopherols

Soybean oil has a relatively high content of tocopherols (higher than corn, olive, and sunflower). We won’t torment you with fractions, β-, γ- and δ-tocopherols; Let's just say that together they (vitamin E) increase the body's protective properties, slow down the aging process, and improve potency.

Ash elements

Composition of soybean ash elements

The ash elements of soybeans are rich in useful components, but one cannot assume that the body will receive all of this: most of the ash elements are in the shell.

If bread is made with bran, then soybeans are cooked/processed without the wings. The same applies to the vitamin composition of grain.

Vitamin composition of grain

Isoflavones

Soy contains isoflavones, which is promoted as a great rarity. Moreover, soy contains heat-stable isoflavones that are not destroyed during cooking (there are no substances in soybean oil). Isoflavones made a lot of noise in the last century, this noise turned into a stable background and still exists, sometimes decreasing the decibels, sometimes increasing (depending on the results of ongoing research).

The Rise, Introduction, Fall of Soy: Isoflavones Cannot Be Executed

Isoflavones plague the reputation of soy. Everything is ambiguous: research is carried out and carried out, isoflavones are broken down into atoms, fried and boiled, sprayed and incinerated, fed to unfortunate mice and hares. The reason for this biased attitude is the connection with oncology, which worries the world.

Isoflavones are phytoestrogens. Phytoestrogens and human estrogens are similar in structure, but the former are less active and their action is unobtrusive. Isoflavones are anticarcinogens. They have metabolic properties and have a beneficial effect on the cardiovascular system, but the main thing (which is controversial) is their effectiveness in combating osteoporosis and the components of menopausal syndrome in women. The controversial part is the effect of these substances on the development of cancerous tumors, including the breast.

Soy triumph

The best minds on the planet continue to break spears in the debate about the dangers and benefits of soy. Sensational revelations and discoveries appear periodically. And the beginning was harmless: in the 1970s, fashion came to the East, at the same time vegetarians raised their flags, and the rise of soybeans began. A high content of proteins in them was discovered that could replace meat for humans (the ambiguous properties of proteins were not particularly discussed - we will assume that they did not know, although it is doubtful).

In the 1990s, it was noted that Asian women were less fat and less likely to suffer from diabetes - apparently due to the permanent absorption of soy. For some reason, the economic situation in the Asian region was not taken into account: if you shower Asian women with fast food and sweets, it remains to be seen what will come of them. The soybean triumph took place. Beans have become the basis of a healthy diet according to the formula “1.5 glasses of soy milk per day, and everything will be fine.”

In 1995, the University of Kentucky shocked an already astounded world with its announcement of the incredible ability of soy to reduce cholesterol levels by 13% when consuming just 50 grams of beans daily. The United States rose from its knees (which had fallen under the weight of cholesterol), and, as happens in the United States, furiously began introducing soy into the diet of the whole world, excluding the Asian region, where it had been eaten for thousands of years. Soybeans overnight acquired the status of a medicine - no more, no less. Tofu and Miso have found their way onto restaurant menus and into people's refrigerators.

Russia was sleeping as usual. We actively cultivated soybeans (they started immediately after the war), but they didn’t hang them on posters, they didn’t fill the shelves with them, they quietly stuffed them into sausages instead of meat, which had no effect on the statistics of the development of cancer and did not simplify the fight against menopausal syndrome. Maybe because “menopausal hysteria” was equated with an insult, and Russian women controlled themselves with and without soy. The falling Iron Curtain shook the situation: at the beginning of the 2000s, the squall finally reached the bear. The Nutrition Research Institute dissected soybeans, studied them thoroughly and approved everything that could be squeezed out of them.

The world has spent tons of money and a couple of decades understanding the behavior of isoflavones in the human body. The catch was the lack of confidence in the identity of the female body’s reaction to estrogens and isoflavones. The problem is that it is estrogens (or rather, their excess) that provoke the development of cancer of the breast and reproductive system. Mature mice solved the problem by showing that isoflavones block the activity of estrogens (however, the effect of isoflavones themselves in the same direction was not taken into account). Soy will save the world from cancer! Flags fluttered, slogans sounded, grants rang in the accounts of the research institute.

In the last couple of decades, the status of a panacea was given to many products - except that water was not touched, although these were only scientists: pseudo-scientific mediocrities and charlatans conjured over water. Having climbed onto the pedestal, the winner did not sit on it for even six months: another medicinal cucumber/tomato overthrew the eggplant/spinach, motivating the revolution by the fact that there was a mistake. My eyes flickered, the meaning of what was happening slipped away, and buckwheat became dearer.

This cup has not passed away. Just when they weren’t expecting it, a fall happened - the first blow came from soy’s ability to lower cholesterol (we’re not even saying that it’s advisable to regulate it, rather than simply lower it). It turned out that it was significantly overestimated - we can’t talk about any 13%, and the figure barely reaches 3%.

The American Heart Association was the first to try to overthrow soy. Her dirty work was continued by William Helferich (University of Illinois). He did not assume what would happen if... he did not study isoflavones in simulated situations, but instead injected genistein into mice already suffering from cancer. Everyone got worse - the tumors increased. The same thing happened in the Petri dish.

Despite the debunking of the myth about the enormous reduction in cholesterol levels, soy was still revered as manna from heaven. Helferich was laughed at. But science is such a science: the results of research poured in one after another - submissive and peaceful isoflavones after some time lost their docile nature and began to behave ambiguously: they both helped (prevented the formation of a tumor) and poisoned them even worse (Helferisch’s mice were all unlucky ).

The debate did not subside - in 2006, a specific “orgy” began: two mutually exclusive publications were published in the journal of the US National Cancer Institute. It was . And today, products labeled “Soy Free” are sold at incredible prices just because of the absence of the ubiquitous product.

The position of Russian science is ridiculous: isoflavones are great, they are also suitable for baby food, but dietary supplements with isoflavones are only prescribed by a mammologist (!). An employee of the Nutrition Research Institute Clinic, Yulia Chekhonina (candidate of medical sciences), assured Vogue that 4 glasses of soy milk will not cause harm, since a third (25 g) of the protein consumed should be of plant origin.

They recommend consuming minimally processed soy that retains its benefits, and we are back to anti-nutrient components that are inactivated only by heat treatment... a vicious circle. Meanwhile, regular beans, which are eaten just like that (they are delicious), contain exactly 21 g of vegetable protein per 100 g. Even a vegetarian can easily do without soy and not drink liters of soy milk. And fans of isoflavones can do without soy. Farmers and manufacturers cannot: it is profitable for them to grow GM soybeans, it is profitable for them to add soybeans to sausages, it is profitable for them to make pasta from it. While it’s profitable, don’t care about the anti-nutritional components that disfigure the human body - it’s better to study soy isoflavones and ignore Helferich’s dead mice.

Attention! I'm Coming Out: Bean King

Other than the anti-nutritional components and isoflavone ambiguity, soy is no different from the old bean. Who is old bean? A plant cultivated in Palestine 1000 years BC, a sacred plant of Ancient Egypt - the garden bean, also known as the common bean, also known as the fava bean, also known as the Russian bean, also known as the broad bean. Banal fava, vetch, growing in European gardens, are just on their way.

An ordinary bean! Here you have 35/100 g of protein (completely absorbed by the human body, and no anti-nutrient components), 55/100 g of carbohydrates, a whole warehouse of vitamins, micro- and macroelements, genistein (isoflavone). As for fats, there is not just one essential amino acid in a bean, but a complex.

Unlike soybeans, the common bean is not called a medicine, but it is: seeds - have a diuretic, astringent, anti-inflammatory effect; flaps - useful for diabetics; flowers - relieve itching and irritation; flour - treats cough, helps with diseases of the gastrointestinal tract, liver, kidneys (contraindications: gout, hepatitis, constipation, flatulence).

We love the common bean: in Western Europe, Epiphany is not celebrated without it. The bean is put into the dough for the obligatory pie. The lucky one who gets a grain in his piece becomes the bean king. This tradition is captured in Jordaens’s canvas, called “The Bean King” (you can admire it in the Hermitage).

The old bean is a honey plant. It feeds bees, which are showing a steady trend towards extinction, alas (I don’t like soy, maybe?). All that remains is to thank vegetarians for the soy occupation - fashion alone could not cope with such a global task. Demand! only demand dictates supply; Due to demand, farmers are hooked on GM soybeans. Interestingly, the yield of modified soybeans is not higher, but it is much cheaper, and there is no need to weed.

As for Asian women, they don’t devour what we devour, and they don’t inflate themselves with porn, just to catch ecstasy again (5th time per session). Don't forget, it is estrogens that are responsible for lubrication... and the body will produce them when needed. Let’s not forget that estrogens are female hormones, and isoflavones are identical to them. Are we still surprised by the lace outfits on “men”? Attention! Long live soy! Execution_cannot_be_pardoned?..

Section 1. History of distribution and classification of soybeans.

Soybeans- This genus of plants in the legume family. Homeland soybeans is Eastern.

Soy is one of the richest plant foods in protein. This property allows soybeans to be used for preparing and enriching various dishes, as well as as a basis for plant-based substitutes for animal products. Numerous so-called products are produced from it. soy products. Soybeans and soy products are widely used in East Asian (especially Japanese and Chinese) and vegetarian cuisine.

History of distribution and classification of soybeans

soya beans are often called the “miracle plant” due to their high content of vegetable protein and nutrients. In vegetarian cuisine, soybeans are the most popular plant-based substitute for animal products. Up to 400 food products are obtained from soybeans, from which more than 1000 culinary dishes are prepared.

According to some sources, soybeans were cultivated already in the 11th century BC. It is reliably known that they began to be grown in northern China 6-7 thousand years ago. The appearance of soybeans in the Ancient China historically associated with the Chow dynasty that ruled several thousand years ago. There is a message from five thousand years ago about the ceremony of the beginning of spring sowing, when he personally drew the first furrow and sowed the five main crops People's Republic of China, including cultivated soybean seeds.

In Manchuria, soybeans were first introduced into cultivation. To this day, the Northeast remains the main area for commercial soybean seed production. Cultivated soybean then spread to southern China, Korea, Japan and other countries in Southeast Asia, and in the 18th century it came to Europe, America and other parts of the world.

IN Europe and the USA, soybeans have been grown for a long time for demonstration and study in gardens and experimental plots in Holland, France, and England. IN USA soybeans were brought in 1765 by sailor S. Bowen. He organized crops on his plantation to produce soy sauce, the technology for which he mastered in China. But with his death in 1777, experiments with soybeans in America ended. The second attempt to introduce soybeans into USA belongs to President Benjamin Franklin, who in 1770 sent soybean seeds from London to one of the famous American botanists. However, American farmers began to actively engage in soybeans only in the 19th century.

In the Far East, Russian settlers grew soybeans already in ancient times, BC. In the European part of the Russian Federation, the first experimental sowings were carried out by agronomist I.G. Podoba in 1875. The beginning of the mass introduction of soybeans into Russian Federation falls on 1926-1927. Sowings were organized in the Far East, and the All-Union Soybean Institute was created in Blagoveshchensk.

Most soybean species are perennial climbing plants, common in the tropics and subtropics of Africa, South Asia and Australia to Oceania. However, when we talk about soybean, we usually mean the most famous type - cultivated soybean (Glycine max (L.) Merr.).

Seeds of cultivated soybeans, sometimes called “soybeans” (from the English soya bean, soybean) are widespread, known back in the third millennium BC. e. Soybean is often called a “miracle plant” - partly due to its relatively high yield and high content of vegetable protein, much like animal protein, averaging about 40% of the seed weight, and in some varieties reaching 48-50%. In this regard, soy is often used as an inexpensive meat substitute, not only by people with low incomes, but also by those simply following diets with limited consumption meat(for example, vegetarians). It is also included in some animal feeds.

Cultivated soybean is widely cultivated in Asia, South Europe, Northern and burning continent, Central and Southern Africa, Australia, on the islands of the Pacific and Indian Oceans at latitudes from the equator to 56-60°.

The Russian word “soy” was borrowed from Romance or Germanic languages, in which it sounds like soy/soya/soja. In turn, according to the generally accepted version, it appeared there from the Japanese word “sho:yu”, meaning soy sauce.

Soybean is one of the most ancient cultivated plants. The history of cultivation of this crop dates back at least five thousand years. Soybean designs in China have been found on stones, bones and turtle shells. The cultivation of soybeans is mentioned in the earliest Chinese literature, dating back to the period 3-4 thousand years BC. The famous ancient scientist of the People's Republic of China (PRC) Ming-i wrote that the Republic of China emperor Huang Di (according to other sources, Shennong (Shen-Nung)), who lived about 4320 years ago, taught the people to sow five crops: rice, wheat, chumise, millet and soybeans. According to one of the largest soybean specialists in the USSR, V.B. Enken, soybean as a cultivated plant was formed in ancient times, at least 6-7 thousand years ago.

At the same time, the absence of remains of this plant among the Neolithic finds of other crops (rice, chumiz) on the territory of the Celestial Empire, as well as a semi-legendary personality emperor Shennong raised doubts among other scientists about the accuracy of dating the age of cultivated soybeans. Thus, Hymowitz (1970), referring to the work of Chinese researchers, concluded that the existing documented information about the domestication of soybeans in China refers to period no earlier than the 11th century BC.

The next country where soybean was introduced into culture and received the status of an important food plant was Korea. The first soybean samples arrived on the Japanese islands later, in period 500 BC e. - 400 AD e. From that time on Japan Local landraces began to form. It is believed that soybean Japan came from Korea, since ancient Korean states colonized the Japanese islands for a long time. This thesis confirms the identity of the soybean forms of Korea and Japan.

Soybeans became known to European scientists after the German naturalist E. Kaempfer visited the East in 1691 and described soybeans in his book “Amoentitatum Exoticarum Politico-Physico-Medicarum”, published in 1712. In the famous book of C. Linnaeus “Species Plantarum” , published in the first edition in 1753, the soybean is mentioned under two names - Phaseolus max Lin. and Dolychos soja Lin. Then in 1794, the German botanist K. Moench rediscovered the soybean and described it under the name Soja hispida Moench. Soybeans entered Europe through France in 1740, but began to be cultivated there only in 1885. In 1790, soybeans were first imported into England.

The first studies of soybeans in the United States were conducted in 1804 in Pennsylvania and in 1829 in Massachusetts. By 1890, most of the experienced institutions of this countries We have already experimented with soybeans. In 1898, a large number of soybean varieties from Asia and Europe were imported to the United States, after which targeted selection and industrial cultivation of this crop began. In 1907, the area under soybeans in the United States was already about 20 thousand hectares. In the early 30s of the 20th century, the area under soybeans in this country exceeded 1 million hectares.

According to the Far Eastern scientist-breeder V.A. Zolotnitsky (1962), who was the first in the USSR to begin scientific selection of soybeans, priority in research on wild and cultivated soybeans belongs to Russian scientists and travelers. The first domestic mentions of soybeans date back to the expedition of V. Poyarkov to the Sea of ​​Okhotsk in 1643-1646, who encountered soybean crops along the middle reaches of the Amur among the local Manchu-Tungus population. Poyarkov's notes were soon published in Holland and became known in Europe almost a century before Kaempfer. The next domestic archival mention of this culture dates back to 1741. However, practical interest in this culture in Russian Federation appeared only after the World Exhibition in Vienna in 1873, where more than 20 varieties of soybeans from Asia and Africa were exhibited.

In 1873, the Russian botanist Maksimovich, in almost the same places, met and described soybean under the name Glycine hispida Maxim., which firmly took root for a whole century both in the Russian Federation (then in the USSR) and in the world.

The first experimental sowings in the Russian Federation were carried out in 1877 on the lands of the Tauride and Kherson provinces. The first breeding work in the Russian Federation were started in 1912-1918. on the Amur experimental field. However, the class struggle of 1917-1919. in the Russian Federation led to the loss of the experimental population. The beginning of the restoration of the Amur yellow soybean population, but with a slightly different phenotype, dates back to 1923-1924. As a result of continuous selection for uniformity, the first domestic soybean variety called the Amur Yellow Population was created, which was cultivated until 1934.

According to breeders of that era, 1924-1927 should be considered the beginning of the mass introduction and spread of soybeans in the Russian Federation. (Enken, 1959; Zolotnitsky, 1962; Elentukh, Vashchenko, 1971). At the same time, soybeans began to be cultivated in the Krasnodar and Stavropol territories, as well as in the Rostov region.

Kingdom: Plants

Department: Angiosperms

Class: Dicotyledons

Order: Legumes

Family: Legumes

Subfamily: Moths

Type: soybean (Glycine max)

The genus soybean (Glycine Willd) includes 18 species from two subgenera: Glycine Willd and Soja. The subgenus Glycine Willd is distributed mainly in Australia. The subgenus Soja includes the cultigen Glycine max and its ancestor - the wild Ussuri soybean Glycine Soja, which is common in the Far East of our country, China, Japan and Korea.

Most soybean species are perennial climbing herbaceous plants (Australian center of origin), while the soybean species is an annual plant (Chinese center of origin). The stem of plants of the soybean genus is vaguely tetrahedral or unfaceted, almost round in cross section, sometimes woody at the base, often herbaceous, climbing, creeping, less often erect, to varying degrees pubescent or less often bare. Internodes are very short or long. The height of the stems ranges from very low (from 15 cm) to very high - up to 2 meters or more.

The stem of cultivated soybean is erect, strong, covered with coarse red or whitish hairs. The stem height of most varieties ranges from 60-100 cm. However, there are varieties that can reach 2 m in height. There are also dwarf forms with a stem length of 15-30 cm.

All species of the soybean genus have trifoliate leaves, very rarely with five or more unpaired leaflets, usually pinnate. Leaves are lanceolate-elongated to broadly ovate, entire. The stipules are small, most often falling off. Cultivated soybeans also have trifoliate leaves, with large ovoid or oval lobes. When mature, most varieties of cultivated soybeans lose their leaves.

In the genus soybean, the flower is zygomorphic, small, located in axillary, less often in single apical racemes, one along the axis of the inflorescence; in the axils of the lower leaves, the flowers are single or collected in a petiole-free bunch. Double perianth. Pedicel with scaly bract; There are two bracts at the base of the flower calyx. Bracts and bracts do not grow back after flowering. The calyx is bell-shaped, with five sepals, almost two-lipped. The two upper sepals are fused at the base or up to the middle of their length. The lower three sepals have the shape of lanceolate to narrowly lanceolate, almost linear, denticles fused along almost the entire length. The corolla is moth-type, two or more times longer than the calyx, not pubescent. It consists of 5 petals: a sail (flag), two oars (more often called wings) and a boat formed as a result of the fusion of two petals. At the place where the petals of the boat grow together there is a more or less noticeable outgrowth called the keel. Petals with long claw-like processes varying in shape and size. The color of the corollas can be continuous or intermittent, from dark violet to purple, and from blue to white. The velum is broadly obovate to almost rounded, somewhat dimpled in the middle of the upper part, strongly narrowed at the base and turns into a nail. The wings (oars) are narrow, somewhat fused with the boat. The boat is shorter than the wings, blunt-ended, not twisted.

The stamen tube is more or less straight cut or somewhat truncated. Consists of nine fused and one upper free stamen filaments. In the upper part, the stamen filaments are separate, each ending in an anther. The stamens are all fertile, isomorphic, non-protruding, mono- or difraternal. The ovary is almost sessile, hairy, with two or more ovules. The pistil style is short, slightly curved. The stigma is apical, capitate. Flowers of cultivated soybean in racemose axillary inflorescences (3-8 flowers each). The corolla is white or purple. The calyx consists of five fused sepals.

The bob is oblong, straight or to varying degrees curved, from almost flattened to cylindrical. The bean valves usually open spirally. The color of the valves of unripe beans is green or green with varying degrees of anthocyanin pigmentation. Ripe beans range from dark brown, almost black, to very light straw yellow. The seeds are oval-elongated to almost spherical or flattened, without a seed appendage. The color of the seed coat ranges from brown to black, green, to varying degrees yellow, rarely with black, brown, purple and red pigmentation. The scar is small, usually short, with an inconspicuous scaly appendage or, more often, without it. It has a color identical to or different from the seed coat.

In cultivated soybeans, the beans are straight, xiphoid or crescent-shaped, pubescent, light gray, brown or black. On average, 60-80 of them are formed on the plant. Each bean contains 2-4 seeds. The seeds are most often oval or spherical, sometimes elongated. The weight of 1000 seeds ranges from 50 to 400 g. The color of seeds in food grades is predominantly yellow. There are forms with black, green and brown seeds (forage varieties). The seed hilum is also differently colored.

Soy products, in alphabetical order:

natto - product from fermented, pre-boiled whole soybean seeds;

soy flour - flour made from soybean seeds;

soybean oil is vegetable oil made from soybean seeds. Often used for frying;

soy milk - a drink based on soybean seeds, white;

soy meat- textured product from defatted soy flour. It resembles in appearance and structure;

soy paste:

gochujang - Korean soybean paste seasoned with a lot of pepper;

miso is a fermented paste made from soybean seeds. Used in particular to make misosiru soup;

doenjang is a Korean soybean paste with a pungent odor. Used in cooking;

soy sauce - liquid sauce based on fermented soybeans;

Getting acquainted with the experience of cultivating and processing soybeans in Canada, General Director of Assoi A. Podobedov realized that in just the last 10 years, farmers of the Maple Leaf Country have created a miracle: they have created a new powerful agriculture out of almost nothing.

Canadian farmers allocate from 1 to 10 thousand hectares of their farms for soybeans and harvest 120 million tons. beans with a yield of 4t/ha. Soybean is a fertile crop: it accumulates about 300 kg of biological nitrogen per hectare in the soil in one season. Soy feed for dairy farming is produced on the farms themselves. And processing plants Canada They produce about 400 products that contain soy components.

But what especially shocked the Russian soul was the state’s assistance to soybean farmers. Start-up loans are required. 50% discount on fuels and lubricants. Money directly go to farmers' accounts, and do not roll through banks, as in our enchanted country. Canadian technology fits well into the Krasnodar intensive farming system, which corresponds to local soil and climatic conditions. Krasnodar fertile black soils are quite suitable for it. Soybean is a light-loving and moisture-loving plant; and here she has enough warm, cloudless days and precipitation. Even in unfavorable weather conditions, at least one and a half tons of beans are harvested per hectare. Experts hope that soybeans from the Kuban and Far East will eventually provide half of the vegetable protein needs of our livestock.

100 g of mature (!) soybeans contains:

Water - 8.5 g

Proteins - 36.5 g

Fats - 20 g

Carbohydrates - 30.1 g

Dietary fiber (fiber) - 3.2 g

Ash - 1.7 g

Vitamins:

Vitamin A (beta-carotene) - 0.15 mg

Vitamin B1 (thiamine) - 1 mg

Vitamin B2 (riboflavin) - 0.2 mg

Niacin (vitamin B3 or vitamin PP) - 2.2 mg

Vitamin B5 (pantothenic acid) 1.7 mg

Vitamin B6 (pyridoxine) - 0.8 mg

Folic acid (vitamin B9) - 200 mcg

Vitamin C (ascorbic acid) - 6 mg

Vitamin E (tocopherol) - 17 mg

Biotin (vitamin H) - 7 mcg

Choline (vitamin B4) - 270 mg

Macronutrients:

Potassium - 1600 mg

Calcium - 200 mg

Magnesium - 225 mg

Sodium - 44 mg

sulfur- 214 mg

Phosphorus - 600 mg

Chlorine - 64 mg

Microelements:

aluminum- 0.7 mg

Boron - 0.75 mg

iron - 6.6 mg

Iodine - 8 mcg

Cobalt - 31 mcg

Silicon - 175 mg

Manganese - 3 mg

copper- 0.5 mg

Molybdenum 0.1 mg

Ni- 0.3 mg

Calorie content

100 g of soy contains on average about 446 kcal.

Despite a number of beneficial qualities, soy and soy products also have a number of contraindications. It is known that when consumed in large quantities, soy accelerates the aging process and has a depressing effect on work endocrine system and can cause Alzheimer's disease. It can also provoke urticaria, eczema, dermatitis, rhinitis, asthma, colitis, conjunctivitis and a number of other diseases.

Soy should not be included in the diet of people with urolithiasis. The oxalates included in its composition are the starting material for the formation of stones.

Soy contains isoflavones, which are plant analogues of female sex hormones. Therefore, consuming soy often has a positive effect on a woman’s health, with the exception of pregnancy - isoflavones increase miscarriage and negatively affect the development of the fetal brain.

You should also be more careful when introducing soy into the diet of young children - it can cause allergies or become one of the causes of thyroid disease.

oya is an ideal product for a vegetarian, since 40% of it consists of proteins, the quality of which is not inferior to proteins of animal origin. Soy contains many useful mineral elements: potassium, phosphorus, calcium, magnesium, sodium; it contains 7 times more iron than wheat bread. Vitamins B, D and E prevent aging, and unsaturated fatty acids stop the growth of cancer cells.

A person who consumes soy will never develop obesity, osteoporosis, allergies, or coronary heart disease.

Soybeans contain significant amounts of sugars - raffinose and stachyose, which bifidobacteria use as a source of nutrients. With an increase in the number of bifidobacteria, the risk of cancer and dysbacteriosis decreases, the number of harmful bacteria decreases, and overall life expectancy increases.

So-called soy meat is made from soybeans. Defatted soy flour is pressed until the protein fibers change structure. Soy meat analogue does not contain cholesterol, adrenaline and hormones. Soy meat is easier to digest and does not lead to obesity. By itself it is tasteless, but when combined with other products it acquires a rich taste. Fried carrots give the soy meat the taste of mushrooms, and the tomato gives the taste of meat.

Soy milk is a sweetish drink that resembles regular cow's milk or cream in appearance. It is obtained from soaked, crushed and steamed soybeans. The main advantage is the absence of lactose, which can cause allergies and diathesis. Soy milk is easily digestible and causes less gastric juice secretion, so it is recommended for ulcers and gastritis. Contains a lot of protein, B vitamins and minerals.

However, scientific research has shown that consuming soy in significant quantities can lead to the development of a number of diseases, in particular, thyroid dysfunction in children, as well as stunted growth. It turned out that soy proteins lead to hormonal changes in the body. That is why soy is contraindicated for pregnant women. Eating soy in large quantities can cause urticaria, rhinitis, dermatitis, asthma, bronchospasm, diarrhea, colitis, conjunctivitis, eczema and other diseases. Including soy products in the diet can damage the kidneys, especially if a person already suffers from urolithiasis. The fact is that soy contains oxalic acid salts - oxalates, which serve as the starting material for the formation of urinary stones.

Soy beans are

Genestein is a substance that can stop the development of some cancer and cardiovascular diseases in the early stages. And phytic acids suppress the growth of tumors. Soy-based products are recommended for the prevention and treatment of many diseases (cardiovascular and liver diseases, kidney stones, cholelithiasis, diabetes mellitus, allergies to animal protein and many other ailments).

But one of the most important and beneficial components contained in soy is soy lecithin.

Lecithin and choline (phosphatidylcholine, acetylcholine) contained in it play a vital role in the body. These substances are involved in the repair and restoration of brain cells and nervous tissue in general. They are responsible for functions such as thinking, planning, concentration, learning, memory, recognition, sex function, motor activity, etc. They also help in the metabolism of fats and regulate blood cholesterol. With the help of these substances, the following diseases are treated: Huntington's and Parkinson's diseases (diseases of the aging body), diabetes, gallbladder diseases, liver diseases, muscular dystrophy, glaucoma, arteriosclerosis, memory problems and, finally, premature aging.

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For what diseases can you eat soybeans?

According to the Institute of Nutrition of the Russian Academy of Medical Sciences, the Institute of Sports and the Scientific and Practical Medical Center of the Vegetarian Society, natural soy products can be recommended for the following diseases:

• Atherosclerosis
• Hypertonic disease
• Cardiac ischemia
• Rehabilitation period after myocardial infarction
• Chronic cholecystitis
• Chronic constipation of a nutritional nature
• Diabetes
• Obesity
• Pathology of the musculoskeletal system (arthritis, arthrosis)
• Allergic diseases

There are no special restrictions on the consumption of soy products. Contraindications are also unknown, but in exceptional cases, individual intolerance is possible, but extremely unlikely. Perhaps the only category of people known today that should limit their consumption of soy foods is pregnant women.

Soy milk: benefit or harm?

Soy milk: benefit or harm?

A little about the properties of soy milk

Soy milk contains high-value proteins and vital minerals. It is rich in proteins and various vitamins. The ballast substances contained in milk quickly saturate and normalize digestion. Soy milk is also rich in polyunsaturated and unsaturated fatty acids. It contains twenty useful amino acids that our body needs every day.

Soy milk: benefits and harms

It is better to eat soy milk that has been produced at home, because it contains absolutely no preservatives, gluten or other additives. You can add sugar or syrups to milk, drink it cold or warm. The main thing is that the product is fresh. For people who are lactose intolerant, soy milk is an excellent substitute for cow's milk. You can use it in any way you like: bake pancakes or pancakes on it, cook soups, bake bread and sweet pastries, pies. Soy milk can be used to make milkshakes, whip it into ice cream, or add it to coffee.

Dietary properties of soy milk

When on a diet, it is good to diversify your diet with soy milk. It is very nutritious, but does not cause heaviness in the stomach, since the high-value proteins contained in it are quickly and easily digested. Soy milk has no effect on blood sugar levels and is good for the well-being of the whole body. One glass of soy milk is quite capable of replacing a light breakfast or dinner.

Use soy milk in moderation!

In addition to its benefits, soy milk can also cause harm to the body if consumed in large quantities and too often. Scientists have found that active daily consumption of soy increases the risk of developing Alzheimer's disease. It is also possible that a phenomenon such as early brain atrophy may occur. This problem usually affects older people, but it has been found that in men who consume soy products, this process begins earlier than usual and proceeds faster. In addition, it was found that the phytoncides contained in beans contain a hormone that regulates fertility. It is obvious that excessive consumption of soy products can lead to a decrease in human reproductive functions.

Note to mothers

The most important thing to remember for young mothers who want to introduce soy milk into their infant’s diet is that the harm can be quite serious. Soy milk cannot in any way replace mother's milk; moreover, it contains too many proteins that are not absorbed by the growing body. Try not to feed small children foods that contain soy - this can lead to early puberty and disruption of the body's sexual functions. Remember that consuming soy products, in particular milk, has its limitations: soy milk can also cause harm to the body. However, for people who are lactose intolerant and allergic to animal protein, soy milk is a healthy addition to the diet. Be careful about your diet and always be healthy!

Soy products in the prevention and treatment of cancer

Soy products in the prevention and treatment of cancer

Regular consumption of soy products may reduce cancer incidence and mortality. Epidemiological studies prove that in the eastern regions, where people traditionally eat soy, tumors of various locations are less common: colon, lung, uterus, breast, prostate, etc.

Soy products have a preventive effect against both hormone-dependent and independent forms of cancer. An analysis of 26 experimental studies showed that soy products have an effect on 8 localizations of malignant tumors in animals.

The antitumor effect of soy is most often associated with the action of isoflavones. It is believed that genistein, one of the main soy isoflavones, has a blocking effect on the development of tumor processes. It provides protection against cancer through several different mechanisms: influencing intracellular enzymes, regulating protein synthesis, controlling the activity of growth factors, suppressing the proliferation of malignant cells, enhancing cell differentiation, inhibiting tumor cell adhesion, and inhibiting angiogenesis.

Consumption of soy not only reduces the risk of developing cancer, but also slows down the proliferation of existing tumor cells and slows down the process of metastasis. Extensive research on the anti-carcinogenic effects of soy has made it possible to include its processed products in the national anti-cancer program of the United States and a number of other countries.

Soy milk damages teeth

Soy milk damages teeth

Soy milk may be dangerous for teeth. This conclusion was reached by Australian scientists from the University of Melbourne, who compared this product with regular cow's milk, writes LiveScience.

Laboratory experiments revealed that soy milk has a negative effect on the bacteria that live in a person’s mouth. When they consume this milk, they produce six times more acid than if they were fed cow's milk. As a result, a person’s teeth decay much faster and may even fall out.

According to Professor William Bowen from the University of Rochester, the study was carried out in laboratory conditions, so it is too early to draw final conclusions, for this it is necessary to continue experiments. According to him, if you drink a glass of soy milk a day, it is unlikely to harm your teeth in any way. But if, for example, you regularly feed your baby soy milk, the risk will increase significantly. Bowen added that cow's milk is completely safe, no matter how much you drink.

Soy milk, remember, is made from soybeans. In terms of nutritional value, it is compared to cow's milk, since it contains approximately the same amount of protein. However, soy milk contains less fat and also has little calcium, so many manufacturers additionally add this substance. But soy milk has no cholesterol.

Soy milk and its benefits

Soy milk and its benefits

Composition of soy milk speaks for itself. Soybean - a protein-oil crop - contains not only carbohydrates, minerals, vitamins, but also almost 40% easily digestible protein, which is 85% - 90% composed of water-soluble albumins and globulins, contains all essential amino acids in ratios favorable for the human body .
It is believed that dairy products made from soybean grains are not inferior in quality to cow's milk. It is not for nothing that in the East soy cheese tofu is called boneless meat.
Soy products and soy milk help reduce cholesterol levels in the blood, so it is appropriate to introduce them into the diet of people who suffer from atherosclerosis, hypertension, and cardiovascular diseases. And soy fiber normalizes intestinal motor function and reduces blood glucose levels, which makes it indispensable for patients with diabetes. The benefits of soy milk are undeniable. And recently, phytochemicals that have antitumor effects were discovered in soybeans. Phytates (phosphorus compounds) contained in soy remove toxic and radioactive elements from the body. It is probably not without reason that in the countries of South-East Africa, where soybeans are considered the national food product, there is a low incidence of cancer. Research has also shown that soy protein helps dissolve gallstones. And for people who suffer from diathesis and allergies to animal protein, soy milk is just a godsend.

A rich, pleasant-tasting, sweetish drink of white-cream color with a slight pleasant aroma. It is obtained from soaked, crushed and steamed soybeans. In nutritional value it practically corresponds to cow's milk with 1.5-2% fat content. Does not contain lactose. An ideal substitute for cow's milk, especially in the nutrition of young children, as well as in cases of diathesis, food allergies, and dairy products of animal origin. Soy milk is very well absorbed by the body and has high dietary properties. Its acidic clot in the stomach is more delicate and softer in structure than that of cow's milk, causing less secretion of gastric juice. Recommended for gastric ulcers, peritoneal irritation, gastric hypersecretion. Used for preparing drinks, cereals, pancakes, puddings, soups, baking, etc. Soy milk contains litithin, it is thanks to lititin that various cocktails made with soy milk are especially tasty, and the foam after whipping does not settle at all, unlike cow's milk. Soy milk is stored in the same way as cow's milk.

Comparison chart between cow's milk and soy milk.

What exactly is soy milk?

Soy milk is the juice obtained from soybeans. Similar to cow's milk, it can be consumed in its natural form, flavored, or included in culinary products (ice cream, desserts, sauces).

What is the interest of soy milk as a food product?

With a low calorie content (only 40 kcal per 100 g), soy milk is rich in easily digestible proteins: 3.8 g per 100 g of soy milk versus 3.1 g of cow's milk. All essential amino acids are present, including methionine. But the concentration of methionine would not be sufficient to meet the needs of children under 1 year of age if soy milk was taken as the sole source of protein. Soy milk is characterized by the complete absence of lactose. The fats present in this drink are unsaturated fatty acids, of which most are essential fatty acids. The percentage of fat in soy milk is much higher than in semi-fat cow's milk. The significant content of polyunsaturated fatty acids makes it possible to make nutrition complete by improving the ratio between polyunsaturated fatty acids and saturated fatty acids. I would like to emphasize the protective role of essential fatty acids, which are part of cell membranes, in the fight against cardiovascular diseases. In addition, soy milk contains some mineral salts: iron and magnesium in quite noticeable quantities.

Who is this drink for?

Soy milk is a product of a balanced and healthy diet. Now all nutrition experts unanimously say that our food is too rich in animal fats. For several years now, the National Nutrition Council has been advocating the need to change these habits by adding variety to your diet, which will ultimately help you avoid disease. Remember the main recommendations:

Avoid excess consumption of saturated fat, cholesterol and sucrose;

Include a sufficient amount of starch and dietary fiber in the diet;

Consume fatty acids in the required ratio: 25% saturated, 50% monounsaturated and 25% polyunsaturated.

These recommendations are valid for the entire population, regardless of age and existing diseases. Soy milk is rich in vegetable proteins, does not supply the body with excess fat, does not contain cholesterol and sucrose, i.e. meets the above requirements. Since we don't have enough plant foods in our diet, soy milk helps fill this gap.

Is consuming soy milk healthy for a child?

Of course, in baby food, no product can replace another product or other products. Each product supplies building material or energy, vitamins or mineral salts. Baby food must take into account one additional factor, which is body growth. Hence certain needs for proteins, iron and calcium. Proteins are necessary for bones, muscles, and also for protecting the body. Soy milk proteins are well digestible and are found in higher concentrations than in cow's milk. But cow's milk, on the other hand, has calcium, which is missing in soy milk. I think calcium-fortified soy milk can replace cow's milk for children who don't like the latter.

What are the benefits of soy milk for a pregnant woman?

The nutritional needs of a pregnant woman change greatly throughout the entire gestation period. A woman should ensure that her diet is balanced, but not high in calories. The increase in protein requirements is estimated at +17%. I advise pregnant women to consume soy milk to get the necessary proteins as it does not contain excess fat. The fetus needs fats especially for the synthesis of brain cell membranes, and the formation of neurons requires the intake of polyunsaturated fatty acids - linoleic and linolenic. Maternal reserves of these acids are small. Therefore, it is important to create a good supply of polyunsaturated fatty acids in the body of a pregnant and lactating woman, especially in the last third of pregnancy. Soy milk is a good source of polyunsaturated fatty acids. This drink can also meet increased iron and magnesium needs. The iron contained in soy milk is better absorbed when vitamin C is added.

Is soy milk good for older people?

Older people are at risk of malnutrition because... Certain physiological and environmental factors lead to loss of appetite. In addition, diseases and deterioration of teeth lead to the fact that an elderly person loses interest in food. Physiologically, muscle mass progressively decreases with age. The appetite for meat and salty foods usually decreases. That's why drinks like soy milk and even soy milk-based desserts come in handy. Soy milk helps combat monotony and is a good complementary product for breakfast or afternoon snack. Older people usually don't drink enough fluids; sugary and carbonated drinks are not suitable for them. And they consume soy milk in the form of a refreshing drink more readily than just tap or mineral water.

Can athletes meet their needs by adding soy milk to their diet?

The athlete has a need, on the one hand, to avoid dehydration of the body and, on the other, to constantly replenish it with mineral salts. During prolonged physical activity, you need to constantly drink in small portions. If you sweat profusely, especially in summer, it is also necessary that mineral salts enter the body. This problem can be solved by consuming soy milk, which provides magnesium, potassium, sodium, and does not contain more carbohydrates. I believe that soy milk is an excellent drink for athletes both during and after exercise.

A few words in conclusion

I believe that the most important thing is to plan your meals, in order to avoid a lack of proteins, vitamins or mineral salts, you need to eat no more, more varied and better, using good quality foods. Soy milk combines nutritional richness and exotic taste. This allows it to become a good addition to our diet, without burdening the body with extra calories.

Nutritional value of beans, vitamins in beans, medicinal properties of beans

Nutritional value of beans, vitamins in beans, medicinal properties of beans.

Vegetable beans are annual cross-pollinating plants with a straight, non-lodging, tetrahedral stem ranging from 20 to 125 cm in height.
The fruit is a bean, 4 to 20 cm long, containing 3-4 seeds.
Gardeners have been breeding them since the time of Yaroslav the Wise. And throughout ancient times, for many centuries, they remained as an everyday help for bread and cereals.

Beans are used for making soups, salads, side dishes and for canning. You can make delicious cheap dishes from them: bean soup (ciorba), boiled beans with butter, Polish beans, stewed green beans, yakhnia beans, beans in milk sauce. Dry beans are popular.

Powder of roasted and ground beans, flavored with dry mint and garlic, is added for flavor to soups, sauces and main course gravies. The longest-livers of our planet include green beans among vegetables in their menu. They can be stored for a long time and will always be a good food product.

The remains after harvesting the vegetative mass (stems, leaves, underdeveloped beans) are excellent feed for livestock (milk yield increases sharply, animal growth accelerates). For poultry, the dry above-ground mass of beans is ground or crushed into powder and added to the mash.

Medicinal properties.Green beans are used as a reduced-calorie diet for obesity to reduce human body weight. They are included in the diet of a number of dietary dishes, especially in inflammatory processes of the liver, kidneys and intestines.

In folk medicine, pureed boiled beans and a decoction of them are used as a remedy against gastric disorders. Beans boiled in milk are applied to abscesses, which accelerates their ripening. It is also recommended to eat unripe blue beans to restore memory and preserve vision. Infusions and decoctions of bean flowers are a good cosmetic product for facial skin.

Nutritional value of beans
Per 100g of product:
Calories: 56.8 kcal. Proteins: 6 g. Fats: 0.1 g. Carbohydrates: 8.5 g. Dietary fiber: 0.1 g. Organic acids: 0.7 g. Water: 83 g.
Mono- and disaccharides: 1.6 g. Starch: 6 g.

Vitamins in beans
Per 100g of product:
Vitamin A: 0.05 mg. Vitamin PP: 0.6 mg. Vitamin A (RE): 50 mcg. Vitamin B1 (thiamine): 0.06 mg. Vitamin B2 (riboflavin): 0.1 mg. Vitamin C: 20 mg. Vitamin PP (Niacin equivalent): 1.596 mg.

VEGETABLE BEANS

VEGETABLE BEANS

Description: Legumes, fodder and vegetables. One of the ancient cultures. Unknown in the wild. The culture is relatively cold-resistant (seedlings can withstand frosts of 2-4°C) and moisture-loving. The fruit is a bean with 2-4 or more seeds. Rich in proteins, carbohydrates and vitamins.
The crop is capable of enriching the soil with nitrogen thanks to bacteria that settle on its roots and absorb atmospheric nitrogen. Vegetable fava beans and soybeans (soybeans) are of practical importance. About 100 varieties of beans are known, which, based on economic characteristics, are divided into two groups - fodder and food (vegetable).
Vegetable beans- usually large-fruited, with thick and fleshy valves, large-seeded. Young tender, juicy wings of the shoulder blade have a lot of sugar and vitamins. Unripe green blades or only grains (in soups or stews) are eaten. In milky ripeness, the blades are used in salads. It is useful to include beans in the diet for diseases of the liver, kidneys, and intestines. Many delicious dishes are prepared from beans: bean soup with butter, green bean stew.
Landing: In the area reserved for beans, the soil is dug up in the fall to the depth of a bayonet shovel. In the spring, organic and mineral fertilizers are applied: manure 3-5 kg/mg, superphosphate - 30-50 g, potassium chloride - 10-20 g/mA. On well-fertilized soils, only garden mixture is used - 30 g/ad: and two glasses of ash per 1m.
Before sowing, the seeds are sorted, selecting large, elastic seeds without signs of damage by diseases and pests. To improve before sowing, they can be soaked in water for 5-6 hours, then heated for 5 minutes in hot water (50 °C), followed by sedimentation in cold water.
Are beans sown at the earliest, usually at the end of April? early May. Sowing method - row with row spacing of 45, 50 or 60 cm or strip (distance between strips 60 cm, between rows in a strip 20-30 cm). Seeds are sown at a distance of 10-15 cm from one another. The seeding depth is 6-8 cm. When used as a bed for heat-loving crops - cucumbers, zucchini, pumpkin and others - the beans are sown along the edges of the ridges. When planting beans and potatoes, the seeds are sown side by side and not in one hole. The beans do not have time to ripen by the time the potatoes are harvested. Therefore, before digging potatoes, bean plants are dug up by the roots and pinned into a greenhouse for ripening.
Care and illnesses: Caring for bean crops involves loosening the rows and weeding them from weeds. Loosen the row spacing with hoes to a depth of 8-12 cm, while simultaneously destroying weeds. When loosening again, the plants are hilled.
In the first half of the growing season, during loosening, fertilizing is applied - 10-15 g/m2 of superphosphate, 10 g of ammonium sulfate, 15-20 g of potassium chloride. When the leaves close in the rows, the loosening is stopped.
To shorten the growing season and smooth ripening of beans, as well as as a measure to combat gley during the period of mass flowering, the top of the main stem is removed.
The beans are harvested for seeds when 75-90% of the beans turn black. The plants are cut with a knife or sickle, tied into sheaves and hung under a canopy or in attics to dry for 7-10 days. After drying, the beans are threshed. Seeds are stored in a dry place.

Beans

Beans

DRIED BEANS

Beans have always been an important ingredient in Japanese cooking as a main source of protein, and during the time when meat was banned in Japan, Japanese cooks invented many ways to prepare them.

Along with green and black beans belonging to the same family, daizu, known in the West as soybeans, occupy an important place in Japanese cuisine. Also popular are aduki beans, or azuki, which are called the “king of beans” and are considered beneficial for the liver and kidneys. However, the way adzuki is used in Japanese cuisine would hardly be welcomed by nutritionists: the “king of beans” is almost always made into a heavily sweetened paste for making desserts and cakes.

The Japanese diet also includes other types of legumes: Burmese and lima beans, grain and common beans, as well as green peas, chickpeas, cow peas, and pigeon peas. All of them are used both fresh and dried.

SOYA BEANS

Soybeans are native to China; there were times when they were considered sacred in the Celestial Empire. These beans do not play a major role in the Japanese culinary scene, but they are undoubtedly the most important behind-the-scenes character, as they are the basis of important Japanese sauces such as soy and miso, and, of course, we cannot forget what they are made from tofu. Many foods around the world would not be themselves if soybeans did not give them a special aroma, texture, or simply serve as a binding component.

The Japanese name for soybeans, daizu, means “big bean” (as opposed to “small bean” - adzuki). Daizu come in three colors - yellow, green and black. From a nutritional standpoint, soybeans offer all the benefits of animal products without the downsides. They contain a lot of vegetable protein, sugar, fats and fiber, and are rich in vitamins B 1 and B 2, which is why soybeans are called “field meat” and meat substitutes are made from it.

Aroma and taste

Soybeans have a specific aroma; the taste is faint and resembles the taste of roasted peanuts.

Use in cooking

Dried yellow soybeans are called miso beans, according to their main application; They are also used to make soy sauce, natto (fermented beans), tofu and soybean oil. Soybeans can be stewed with other vegetables and chicken, or fried and served with drinks. Dried green beans are used to make Japanese sweets (candy). Black soybeans are mostly roasted or stewed; they are especially prized for their shiny black color and are one of the decorations on the New Year's table.

Processing and preparation

Dried beans, unless you are going to fry them, should be soaked in water for a day before cooking, and then discard any beans that float to the surface.

Storage

Dry beans can be stored almost indefinitely if kept in a cool, ventilated place away from direct sunlight.

BEAN PRODUCTS

In Japan, many different products are made from soybeans. The beans are ground into flour, fermented, and also made into tofu.

KINAKO

It is a flour made from yellow soybeans, although green beans are also sometimes ground into flour: green kinako. Kinako, mixed with sugar in a 1:1 ratio and lightly salted, is wrapped in mochi rice cakes boiled until soft and served as a snack. Made from kinako and wagashi.

NATTO

These fermented soybeans have a rather strong smell and a very unusual taste, from the point of view of Europeans, but they harmonize well with simple boiled rice. Add mustard, chopped green onions, grated daikon to natto, season with soy sauce and stir. Place a couple of teaspoons of the prepared mixture on hot rice and serve.

Storage

Soy flour should be stored in an airtight container in a cool, dry and dark place.

ADZUKI BEANS

Azuki (small beans), also known as aduki outside Japan, are perhaps the most popular Japanese bean in the West. They contain a lot (more than 50%) of starch, as well as protein, fiber and vitamin B 1. In Japan, these beans are considered a very healthy food.

Adzuki come in different sizes and colors - red, yellow, green and white. Red beans are mainly used to make Japanese cakes and desserts. Green beans (mung beans) are used to make harusame (bean vermicelli), and they are also sprouted to produce bean sprouts. Adzuki is widely available in supermarkets and health food stores.

Aroma and taste

Perhaps due to its high starch content, adzuki has a faint sweet odor and a taste reminiscent of chestnuts.

Use in cooking

Adzuki beans can be stewed in sauce or cooked with rice for a festive dish svkihan(red rice), but mostly made from adzuki an.

Besides en added as a flavoring to European desserts: ice cream, mousses, fruit salads.

Processing and preparation

To make sweet bean paste, soak the beans in plenty of water for 24 hours and discard any that float on the surface. In the case where it is necessary for the beans to retain their shape, color and aroma, for example, if azuki is intended to decorate a dessert, then there is no need to soak them.

Storage

The shelf life of adzuki is practically unlimited if you keep them in a dark place.

FRESH BEANS

Young beans such as eda-mame (green beans in a pod), soramame (regular or wide Windsor beans), saya-ingen (green beans) and saya-endo (green beans, or snow peas) are also often used in Japanese kitchen. Eda mame and soramame are also boiled and eaten as a snack.

EDA-MAME

The name of these beans, eda-mame, means “branchy beans”, as they are often sold directly with the stem.

Fresh young green beans are delicious cooked and are often served whole as an appetizer. They can be stored in the refrigerator for several days.

Soy products, their benefits and harms

Soy products, their benefits and harms

For those who have set the goal of switching to a healthy diet and completely giving up meat, you can rejoice - this task is much easier to achieve by using soy products in your diet instead of meat. When I read books about healthy eating, where advice was given to gradually switch to a new type of diet, reducing the amount of meat consumed and replacing it with soy products, I somehow didn’t pay much attention to this. But this weekend, I was visiting new friends who have been vegetarians since infancy: their family ate only vegetables, fruits, etc., and they themselves follow the same diet. They fed me a regular vegetarian lunch and I realized one thing: if it seems to you that food without meat will not be tasty, nasty and bland, then this means your hands are growing in the wrong place! I was fed a delicious fresh salad, boiled vegetables and something that at first reminded me of the taste of meat, then I thought it was mushrooms - but it turned out to be soybean pieces. Therefore, if you are accustomed to meat and find it difficult to give it up, then try soy products - they are not only very healthy, but also completely replace meat to taste.

Soya beans

Soybeans (or soybeans)- These are plants from the legume family that reach a height of about one meter. There are various varieties with red, black and white seeds, which are simply called soybeans. For more than two thousand years, soybeans, along with rice, have been the basis of the diet of the peoples of the East and Southeast Asia, where meat, milk and eggs are very rarely consumed. Thanks to soybeans, these eastern peoples were freed from nutritional imbalances.

Soy is one of the best vegetarian foods. It includes:

• A significant percentage of proteins (over 40% of the weight of dry soybeans) of high biological quality and containing all the essential amino acids for our body.
• A relatively important amount of fat (up to 20%), formed mainly from polyunsaturated fatty acids. Among them, linoleic acid was found, an essential fatty acid that performs very important functions in the body.
• Lecithin (about 2%) is an important phospholipid for the functioning of the nervous system, which also helps reduce blood cholesterol levels, and performs many other functions.

In terms of nutritional value, soy proteins are comparable to those found in meat, to the point that they can even replace meat. Even infants who need essential amino acids but are allergic to cow's milk can be safely raised on soy milk fortified with vitamin B12 and calcium.

Soy is a food that has great nutritional value and should not be consumed in excessive quantities. Don't eat it every day - this is a mistake people usually make when they switch to a vegetarian diet and are afraid that they won't be able to get enough protein. Although we are dealing with a plant, we should not think that this product is “light” and has little nutritional value.

Soy products

Comparison table of soy products with meat products

The numbers reflect the number of grams for every 100 grams of food.

Soy products provide nutritional levels equal to or greater than meat, with the added benefit of being lower in calories, among others.

Benefits of soy products

The medicinal properties of soybean products have been well known for a long time:

• They have a preventive effect against some forms of cancer. Epidemiological studies prove that in the eastern regions, where people traditionally eat soy, tumors of various locations are less common: colon, lung, uterus, breast, prostate, etc. The identified anti-cancer properties of soy made it possible to include products based on it into the national anti-cancer programs of the USA and several other countries. In the USA, Canada and a number of European countries, soybeans have become the number one product.
• Restoring hormonal balance in the body. Thanks to special substances, soy has a healing effect in women during menopause. The use of soy diets allows you to cope with many problems associated with the onset of menopause, eases the course of menopause, and prevents the development of breast and uterine cancer. In Asian countries, where soy is traditionally consumed in large quantities, rates of breast cancer and cardiovascular disease are significantly lower than in Europe, Russia and the United States.
• Strengthening bone tissue and stopping the development of osteoporosis. Postmenopausal women consuming soy protein in their diets experienced increased bone density and a reduced incidence of hip fractures compared with women following a traditional diet. There is 8 years of successful global clinical experience in the use of isolated soy proteins containing a certain amount of isoflavonoids (phytoestrogens) for partial (or complete) hormone replacement therapy for patients with osteoporosis, mainly postmenopausal women.
• Reducing blood cholesterol levels, which, in turn, reduces the risk of cardiovascular diseases. The results of many years of clinical studies show that partial or complete replacement of animal proteins in the human diet with soy proteins leads to a significant reduction in blood cholesterol levels. It has been noted that people who regularly consume soy products have an average cholesterol level that is 20-24% lower than those following a traditional diet. It turned out that in Asian countries, where soybeans are traditionally consumed in large quantities, the level of cardiovascular diseases is several times lower than in Europe, Russia, and the USA.
• Back in the 30s, soy milk was recommended for gastrointestinal ulcers, exhaustion, cholecystitis, liver cirrhosis, hypertension, edema, and feverish conditions. The creation of new soy-based products and further study of the dietary aspects of their use made it possible to identify new unique properties of soybeans that can be successfully used in various areas of modern medicine.
• Losing weight. Due to its low calorie content, soy is recommended for those who want to lose weight.

Soy will help you lose weight

Soy will help you lose weight

Daily consumption of soy cocktails allows older women to get rid of extra pounds.

A leading expert at the University of Alabama, Professor Daniel Christie, has found that daily consumption of soy drinks allows women experiencing menopause to lose extra pounds and thereby reduce the risk of diabetes and heart disease.

In a scientific study, Professor Christie proved that soy is excellent for reducing the amount of subcutaneous fat in the abdominal cavity, arms and legs.

So, 1 glass of soy drink contains 120 calories, 2.5 grams of fat, 7 grams of carbohydrates, 20 grams of soy protein and 160 milligrams of isoflavone, a substance found in soybeans.