Soy meat - benefits and harm for women and men, calorie content

• Composition and properties of soybeans
• Indications and contraindications for consumption of soy products
• Range of soy products
• How to cook soybeans at home?

What is left of soybeans in such products? Is it beneficial to introduce them into your diet? And what to cook from natural unprocessed soybeans?

The concept and beneficial properties of soy meat for the body

Soy-based meat is not meat per se. This is the name of a special product - texturate, which is made from defatted soy flour by cooking. That is, it is a product of plant origin.

Compound

The nutritional mass is obtained from soybeans. The rich composition of this plant is transmitted to her.

The soy-based texture contains:

• water;
• macroelements (potassium, calcium, silicon, sodium, magnesium, chlorine, phosphorus);
• trace elements (iron, iodine, copper, selenium, fluorine, zinc);
• vitamin complex (B vitamins (thiamine, riboflavin, pyridoxine, folates), vitamin A, E, biotin);
• vitamin-like substance choline (B4);
• unsaturated fats (linoleic and oleic acid);
• sugar;
• amino acids;
• ash;
• alimentary fiber.

At the same time, the composition does not contain cholesterol, caffeine, ethyl alcohol and other harmful substances.

The nutritional value

Production technology

To prepare the textured product, defatted soybean flour is used. It is obtained by squeezing fatty compounds from soybeans, which are used to prepare soybean oil, sauce and other seasonings. After separating the oil, meal is formed. It is boiled and then passed through special meat grinders, which makes the product fibrous.

The end result is a wet, spongy substance that, after drying, becomes similar in appearance to animal meat.

Depending on the production characteristics and processing method, soy texture can take different forms:

• flakes;
• granulated minced meat;
• goulash;
• chops;
• just oblong or square pieces.

The product is relatively inexpensive to produce, so its cost is low. It only takes a few minutes to prepare soy meat dishes.

Calories and nutritional value

Soy product has a fairly high nutritional value. 100 g contains a large amount of protein (about 50 g), carbohydrates (17 g) and only 1 g of fat. The total caloric content of dry mass is 280 kcal. But these indicators change greatly in the finished meat, since oil and other ingredients are added to it during the cooking process. Also, before cooking, the texture is soaked in water or broth, and it increases 3 times in volume. That is, the finished meat has significantly fewer calories - if 100 g of base absorbs about 150 ml of liquid, then the energy value is reduced to 112 kcal.

General beneficial properties

Soybean meat is often chosen to replace animal, fish and poultry meat. This is because it has many advantages:

1. Has high nutritional value. Contains a lot of protein and dietary fiber. Therefore, its use gives a feeling of fullness for a long time.
2. Has low calorie content. Due to the lack of fat, the product has a low calorie content, so it is indispensable in the diet for people who are watching their weight.
3. Does not increase blood cholesterol levels.

   

   Beneficial features

4. Easily and quickly absorbed. Half of it consists of protein, which has the ability to be quickly absorbed by the body.
5. Has low cost.
6. Suitable for vegetarians.

Due to the content of a large amount of vitamins, minerals, amino acids necessary for a person to function normally, the product has the following beneficial properties:

• improves the condition of the cardiovascular system;
• has a beneficial effect on the musculoskeletal system;
• improves blood circulation;
• prevents the formation of blood clots;
• normalizes metabolism;
• has a positive effect on the nervous system;
• prevents the deposition of fats and bad cholesterol;
• improves the functioning of the endocrine glands (thyroid, pancreas).

Genetically modified soybeans can be harmful.

Its regular use causes premature aging of the body and a decrease in brain weight.

Final diagnosis

The use of soy meat causes negative consequences for the body with the systematic use of a genetically modified product, a poor diet, and ignoring diseases in which soy meat is undesirable in the diet. If there are no contraindications, moderate use of soy texture, obtained from naturally grown soybeans, does not cause harm to the body and becomes a source of nutritious vegetable protein, vitamins and microelements.

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The benefits and harms of soy for a woman’s body

See also:

Funchoza - benefits and harm, properties and recipes