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SoyaBeans

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They’re the largest global protein crop and the most efficient source of protein per hectare. Soya beans are used to make a variety of vegetarian food such as tofu, miso, edamame, tempeh and soy milk. The vast majority of the soya bean crops are crushed, which results in soybean oil and soya flour.

Soya is also used to enrich the protein level in other foods. In fact, most commercially produced beef, fish, chicken, egg and dairy products contain soya, according to the World Wildlife Foundation (WWF). Many peoples consume an average of 61 kilograms of soy per year, the WWF says. Still, soymeal is primarily used for animal feed, and 80% of the world’s soybean crop is fed to livestock.

Benefits

Reduce Cancer Risk

Cancer is one of the leading causes of death in modern society. Eating soy products is linked to increased breast tissue in women, hypothetically increasing the risk of breast cancer.

Most observational studies indicate that consumption of soy products may reduce breast cancer riskStudies also indicate a protective effect against prostate cancer in men.

Exposure to isoflavones early in life may be particularly protective against breast cancer later in life.

Stimulates Metabolism

Soya beans are a good source of protein and about 20% of the protein found in these beans is beta conglycinin. An adequate amount of protein in the diet ensures the system metabolic activities to work well and enhances overall well-being.

The goodness of proteins in soya beans promotes growth, repairs and renews cells. Besides, soya beans are a perfect substitute for animal proteins like red meat, chicken, eggs, fish and dairy products and help to meet the protein demands of vegetarians.

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