ถั่วเหลือง พืชสารพัดประโยชน์ / อรุณี สมมณี

YJ2007 M05 D01

Soy bean has scientific name as Glycine (L) Merrill that was popular in consumer on terms of nutritional value found that soy bean seeds consisting of 20 percent fat, 40 % of protein and 35 % of carbohydrate. Fatty acid in fat from soy bean is unsaturated fatty acid type up to 80%. Protein in soy bean is high quality soy bean but some amino acid are small amount so must consume with protein from other source such as rice, sesame, coconut, other cereal, etc. Soy bean also consist of other nutrients such as carbohydrate, iron, calcium, phosphorus, Vitamin A, Vitamin B1, B2, B6, B12, nyacin substance, Vitamin C, Vitamin D, Vitamin E and lecitin. That can divide soy bean [product into 3 types such as 1) original soy bean product 2) western soy bean product and 3) soy bean product use raw industrial materials. It can also divide necessary substance to 5 types such as Isoflavones, Trypsin inhibitors, Phytosterols, Phytic acid and Saponins which are substance that benefits to health in protect and treatment in many disease. Consume soy bean can cause some bad results such as the lack of certain minerals and soy protein intolerance.