Soy is a legume rich in protein, which particularly provides a high content of vegetable proteins, much healthier than proteins of animal origin. Discover its protein content.
Although soy is considered a highly beneficial legume from a nutritional point of view, it is true that even today many people do not know its benefits and nutritional properties.
The truth is that it is a legume that is highly consumed in Japan or China, countries where different derivatives made from soy are commonly eaten, such as tofu, soy sprouts, soy sauce, sprouts, yogurts, soy lecithin, tempeh or the popular soy milk.
It is a legume rich in vitamins (especially vitamin A, D and E) and minerals (such as calcium, phosphorus, iron and magnesium), provides fiber, carbohydrates and does not have cholesterol.
However, its nutritional richness comes from the different vegetable proteins it provides.
Vegetable protein content of soybeans
The plant proteins are the healthiest protein macronutrients because they are found in plant foods, usually low in fat and little or no caloric, and especially rich in fiber.
Although it is true that it’s biological value is somewhat lower than animal proteins (since they contain a greater amount of essential amino acids), the key is to combine different foods with high protein content to be able to complete that contribution in essential amino acids.
Regarding the protein content of soybeans, we find that this food is richer in protein than meat and milk, two foods of animal origin that are highly known for their richness in proteins of high biological value.
Specifically, 100 grams of soy provide 36.5 grams of vegetable protein. What makes it a plant food especially rich in protein?
In addition, we must bear in mind that its caloric intake is not very high compared to other legumes (445 kilocalories), and it provides fewer calories than beans or raw peas.
