Yellow Soy

Yellow soybean

ORIGIN: Canada

From this legume are obtained foods such as tofu, tempeh, soy sauce, vegetable milk, miso and even ice cream. Soybeans are a herbaceous plant belonging to the legume family. The fruit has the shape of a pod that encloses the seeds inside, very similar to the bean but of a decidedly different color. Initially cultivated only in the Far East, yellow soy, began to spread also in Europe and the United States until today it has become an excellent food for our body.  There are different types of soy and the colors range from yellow, brown, red up to black.

Let's find out more about the characteristics of yellow soy.

Yellow soy is the most widespread on the market is the most cultivated in the world because its composition in nutrients and consistency, make it versatile for processing and commercial preparations. The soy is one of the rare protein foods that helps lower bad cholesterol, while keeping the level of the good one constant. Like all its derivatives, soy provides our body with energy in a slow and progressive way, without producing the peak of insulin that triggers hunger and craving for sugars. In this legume there is also an exceptional substance for health: lecithin, a natural emulsifier that keeps cholesterol in the blood in suspension preventing it from being deposited on the walls of the arteries.

Among the various benefits, soy regulates hunger, promotes muscles at the expense of fat and also relieves problems related to the cycle and menopause.  Yellow soy needs a soaking for 24 hours, so always remember it the day before otherwise the simple cooking will not be enough to soften it. Soy, like all legumes, is really ready when it is tender and not crunchy, almost as if it tends to flake: in this way it will also be decidedly more digestible.