Soy meat: what is it really, what is useful and who should not?

Soy MEAT was invented in America in the 1960s by simply adapting FLOUR, which was a by-product of soybean processing. However, the leader in the production of soy texturate today is South Korea , and the main consumer is CHINA . In RUSSIA, the production of soy meat was established only in the late 90s.

Meat or no meat?

No, not meat, although it is similar in composition and taste. Texture is obtained by boiling dough from soy flour and fiber. The boiled dough is cut into convenient pieces and dried. It is this dried dough that is then cooked instead of meat.

Soy meat contains up to 70% protein and no more than 1% fat. The calorie content of the dry product is about 102 - 310 kcal per 100 g, and in the finished form, as the meat increases in volume, it is significantly reduced. Urgently buy and eat to lose weight? Do not hurry. Some types of soy meat contain wheat flour , which adds calories. Read the composition.

The benefits of soy meat

This product is easy to digest. Experts note that soy meat is close to fish and casein (MILK protein) and is absorbed by the body by 97%.

The use of soy meat helps vegetarians to fill not only the lack of protein, but also vitamins and trace elements. So 100 g of soy meat contains the daily requirement of potassium and manganese and almost completely covers the daily need for iron, magnesium and phosphorus. Soy meat is also rich in vitamins B, A, D and E, copper, zinc, selenium, calcium and sodium.

This composition provides lovers of soy meat with strong bones, good blood circulation, stable pressure and high-quality work of the NERVOUS SYSTEM. Let's not forget about the antioxidant properties of vitamin E - it helps protect cells from aging.

We have already mentioned the low calorie content of soy meat. This, as well as the high content of dietary fiber, which provides a feeling of satiety for a long time, makes soy meat a good helper for losing weight.

Eating soy meat helps in the prevention of cardiovascular disease, diabetes and obesity. It is important that, being a product of plant origin, soy meat does not raise the level of "bad" cholesterol.

Harm and contraindications of soy meat

Soy meat, for all its benefits, cannot be called a universal product or an equivalent replacement for real meat. Soy meat does not have a complete amino acid composition - instead of 18 amino acids, only 16 amino acids are present in sufficient quantities.

Soy and, accordingly, products from it, contain oxalates. These are salts of oxalic acid, which are harmful to people with urolithiasis. Soy contains phytoestrogens, which are beneficial for women, but an excess of these substances can negatively affect the hormonal background of men and children.

The phytic acid contained in soy protein inhibits the work of enzymes responsible for food processing.

And soy is a strong allergen. That is why soy meat should not be given to children and eat during breastfeeding. There is no consensus on whether pregnant women can eat soy products. Many experts advise during this period not to replace real meat and dairy products with soy.