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Spill The Beans – Soybeans

12 July 2010 13 Comments

soybeans and benefits

A low-key healthy grain, Soybean is slowly gaining popularity in the circle of health conscious people. The wholegrain is still a mystery in many remote places, for whom this protein rich grain is a good fodder for animals only!  Not many include soybean in their daily grocery list, let alone cooking the same.

Soybean is from Legume family and is found in many shapes and colors, brown, black, yellow and white are a few.


Let us find out what makes this mystery bean so popular among the health buffs.

Beneficial composition of Soybeans;

  • It is a complete protein, as it contains all the essential amino acids, which cannot be produced by human body.
  • Soybean makes a good substitute for animal protein for vegetarians and vegan lovers.
  • It is the only food complex carbohydrate with exceptionally low levels of carbohydrates, and is fat free too.
  • Soybean contains almost all the macro nutrients required for good nutrition such as Crabs, fats, and proteins.
  • Vitamins and many minerals including calcium, folic and iron are present in Soybean.
  • It has Phytic acid, which are anti oxidants.


Health Benefits;

  • Presence of Isoflavons– the natural plant estrogen makes Soybean extra special in combating cancer.
  • Helps reduce cholesterol, blood pressure, LDL in blood.
  • It reduces heart disease and certain cancer such as prostate cancer.
  • Soybean is a rich source of dietary fiber and helps in combating type 2 diabetes.
  • Soybean reduces menstrual symptoms in women.
  • Lecithin in soybean is a brain food, and act as a tonic for brain.
  • It stabilizes blood sugar and thus is a boon for people suffering from diabetes.
  • Genistein present in Soybean helps suppress the growth of cancer calls.
  • The plant estrogen in soybean is believed to fight breast cancer in pre-menstrual women.
  • Soy milk is a boon for lactose intolerant, people who are allergic to milk and milk products.


Some Prudent Options;

  • Switch to soybean oil.
  • Use soy flakes to garnish your porridge or breakfast cereal.
  • Mix soya flour (defatted) in the ratio of 1:5 with the wheat flour for making chapattis or baking cakes and cookies.
  • Substitute Tofu with the normal milk paneer.
  • Soy milk is a good alternate for people suffering from lactose intolerance.
  • Include soy milk twice a week, in your diet and stay fit.

Note: Soybean in raw form is toxic for human consumption. It should be always cooked well in order to destroy the harmful inhibitors in it.

Include Soybean the goldmine of protein in your diet and stay healthy!

Try this Colorful Coins of Soybeans for your kids or the tea time snack recipe of delicious  Crispy Soya potato Snack .


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  • Cool Lassie said:

    Excellent tip. I am going to look for Soy flour to mix with Roti!

  • swathi said:

    I liked the tip. Now i have to find soy flour.

  • Treat and Trick said:

    That is very informative entry, thanks for posting dear…

  • RV said:

    Thanks for this wonderful post. Soy bean rocks..

  • Priya said:

    I do use soya flour while making rotis, soyamilk for making vegan desserts, i have loads of dishes with tofu in my space..Thanks for many interesting infos..

  • Panchpakwan said:

    Nice & useful info abt soya.
    Thank you for stopping by at my blog..Your blog too have nice colection of recipes.
    Hope to see you again.

  • Krishnaveni said:

    fantastic post…interesting as well as informative

  • restless said:

    hi there! great post. infact i was thinking of suggesting to u about including receipes related to tofu in your site! what coincidence!

  • renuka said:

    I’m really satisfied with the explanation given reg. soya.I’ll try to include it in my diet.

  • sanjeeta kk (author) said:

    Nice to know that you like to include soya in your diet Renuka. I feel all natural food ingredients have something special about them, and its up to us to learn and assimilate them in our daily diet.
    Moderation is the key word for ingredients we are not familiar with and are quite uncommon.
    Best wishes, stay connected.

  • FOODESSA said:

    Sanjeeta…this post was of very pertinent interest to me. For a while, I had used the soybean as well as its by-products throughout a lot of my dishes. However, a few years ago, I was starting to produce too much estrogen in my body…hence the need to lower my intake of this legume.
    Now, I still use it sparingly in specific dishes and desserts that really please me instead of just thinking about it as a health benefit.

    Your post was spot-on and a great resource for people who would like to get more familiar with it.

    Thank you for your dedication and flavourful wishes,

  • Ruchi said:

    Hi, Wished to know if Soya beans could be soaked and made the way rajma is made?
    Your blog is wonderful!

  • sanjeeta kk (author) said:

    @Ruchi, Yes you can make it the same way and the Soya will taste good, healthy too.

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