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Soybeans are the only vegetable food that contain complete protein – a primary component of all cells. Complete protein is essential to build and repair body tissue and to manufacture vital enzymes that are specific catalysts for many of the chemical reactions that take place in the body.
Soybean foods are a unique nutritional source to help reduce saturated fat and total fat in the diet. Medical research shows a strong connection between soyfoods and the prevention of heart disease, osteoporosis, cancer and menopausal symptoms.
During the past 25 years, dozens of studies have shown that regular consumption of soy can lower your LDL cholesterol and improve your health. The New England Journal of Medicine has reported that soy may be one of the most potent cholesterol-lowering dietary factors yet discovered. The study recommends 17 to 25 grams of soy protein per day to achieve this effect.
Today, farmers across Canada and the U.S. grow about 2 billion bushels a year. About half of these soybeans are exported to major markets including the European Community, Japan, Taiwan, Mexico and South Korea.
The most nutritious and easily digested of all beans, the soybean is better known for its products than for the bean itself. The Chinese have cultivated soybeans for thousands of years and they are considered one of the five sacred grains along with rice, wheat, barley and millet. Though their nutritive value was not scientifically confirmed until the 20th century, the protein in soybeans, from which all soy foods are made, is the highest quality, most complete meatless protein available.
The soybean is a part of our daily lives and many times we are unaware of its presence. This seemingly simple bean is anything but simple. In fact, the soybean is used in a broad range of products… from roasted soy nuts, to salad dressings and tofu. The soybean is processed into so many products it's no wonder why it's called the "miracle bean".
Tofu is the Japanese name for soybean curd. It has a high protein content and is rich in iron, calcium and B vitamins. Tofu is available in various forms. Silken tofu is the softest and is best for mashing, blending for dips, dressings and sauces. Firm tofu is a pressed version with a dense texture like firm cheese.
Farmers in China grew soybeans some 5,000 years ago!
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