SOY

Soy is an annual herbaceous plant, a species of the genus Soy (Glycine) of the Legume family. Cultivated soybean is widely cultivated in Asia, Southern Europe, North and South America, Central and South Africa, Australia, on the islands of the Pacific and Indian Oceans at latitudes from the equator to 56-60 °. Cultivated soybean seeds, not exactly called “soybeans” (from the English Soya bean, soybean), are a widespread product known as early as the third millennium BC. The popularity of edible soybeans is due to the following characteristics: high yield; high (up to 50%) protein content; the presence in the composition of B vitamins, iron, calcium, potassium and essential polyunsaturated fatty acids (linoleic and linoleic); the possibility of preventing osteoporosis and cardiovascular vascular diseases; it has unique properties that allow it to produce a wide range of different products. In this regard, soy is often used as an inexpensive and useful substitute for meat and dairy products, and not only by peopleundefined with a small wealth, but also people who, for various reasons, gave up meat, for example, vegans. Soy is also part of the fodder for young farm animals. Soybean meal is widely used in the meat and dairy industry and is included in many meat products