What kind of food is soybeans?
About soybeans
Soybeans have been called “meat from the field” because they are rich in protein.
Protein, an important component of the body, is made up of 20 types of amino acids. Of the 20 types of amino acids, 9 essential amino acids cannot be synthesized in the body and must be obtained from food.
It is well known that amino acids play an important role in muscle strengthening and growth.
Japanese cuisine tends to be centered on grains and low in animal protein. In addition, rice, the staple food of the Japanese, is low in the essential amino acid lysine, while soybeans are rich in lysine.
On the other hand, soybeans are low in the amino acid methionine, while rice is rich in methionine.
Therefore, when rice and soybeans are eaten together, they can make up for each other’s deficiencies in terms of amino acid balance.
Meals that combine rice and soybeans, such as rice and natto, or rice and miso soup, can be evaluated nutritionally.
Soybean protein and linoleic acid, a type of soybean lipid, have cholesterol-lowering effects, which is why soybeans are known as a food that is good for maintaining health.
In addition, isoflavones, one of the components of soybeans, have excellent antioxidant properties and act like female hormones.
If you are concerned about osteoporosis, hypercholesterolemia, or menopausal symptoms, you should actively eat soybeans.
It’s better to eat soy on a daily basis rather than eating a lot at once. The recommended amount is about 50g of soybeans per day.
Soybean processing
Recipes using soybean-based ingredients
Miso, a seasoning made from fermented soybeans, can be used in a variety of dishes, including meat, fish, tofu, and soup.
Natto, which is also made from fermented soybeans, has a completely different aroma and unique flavor from miso.
Atsuage, made by deep-frying tofu, is also an inexpensive, nutritious, and recommended ingredient. Be sure to try out each of these recipes! They’ll expand your cooking repertoire.
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