Research shows that consuming more soy products can help women fight aging. Tofu and soy milk are great inventions in Chinese cuisine, so women should eat more soy products in their daily lives. So, what are the specific benefits of eating soy products? Today we will provide a detailed explanation for you!
The benefits of eating more soy products for women:
1. Anti-aging
Nutrition experts say: "Soy isoflavones are a type of flavonoid compound, mainly found in leguminous plants. They are a class of secondary metabolites formed during soybean growth. Because they are extracted from plants and have a similar structure to estrogen, soy isoflavones are also known as phytoestrogens. They can compensate for the deficiency in estrogen secretion in women after the age of 30, improve skin moisture and elasticity, alleviate menopausal syndrome, and improve osteoporosis, helping women regain their youthful charm."
2. Cancer prevention
Scientists have discovered that various beans have unique anti-cancer properties. The New York University Medical Center also found in its research that eating more legumes, such as peas and soybeans, can help reduce the incidence of breast cancer. A report on nutrition and cancer stated that in research on cancer-protective factors, soy products should be given a prominent position.
3. Appetite stimulation and health preservation
Soy products are mainly divided into two categories: fermented and non-fermented. Fermented bean curd (furu) and fermented black beans (douchi) are typical examples of fermented soy products, which are made primarily from soybeans through microbial fermentation. Non-fermented soy products are made without a fermentation process, such as tofu, soy milk, and tofu silk.
Soy products made through fermentation have four major advantages: first, increased nutrition that is easier to absorb; second, improved utilization of minerals; third, stronger health benefits; and fourth, a delicious and appetizing flavor.
4. Calcium concentration
The main characteristic of non-fermented soy products is their "concentration." Because of their low water content, their protein and calcium content are relatively high.
5. Rich in protein
When soybeans are processed into tofu and soy milk, the digestibility and absorption rate of protein are significantly improved. The protein digestibility of tofu can reach over 90%, and that of soy milk can reach 84.9%. Pairing tofu with meat and egg dishes can supplement methionine and improve the nutritional utilization of tofu protein.