As you can see the soybean has many virtues for attractive women, but its nutritional qualities are not negligible. Its protein content, the richer the vegetable world, earning him the nickname of meat plant, can be the ideal replacement for animal protein-rich fat. Above all, we must distinguish between the different products that are currently on the market: soybean, germ and bean sprouts.

The bean sprouts and soy germ, long and white to be found in various Chinese preparations such as salads, etc, are actually sprouted mung beans. These beans have absolutely nothing to do with the soybean. In trade, it usually sells these Mungo beans as the bean sprouts as its nutritional qualities, even if they are rich in protein, have nothing to do with the nutritional and therapeutic qualities of the soybean.

Soybeans in fact is mainly in trade in various forms:

- The tonyu, soy milk. It’s called soy milk but in fact it is the juice extracted from soybeans soybean. This milk is obtained from soaking and grinding the seed. It can be drunk plain or flavored and easily replaces cow’s milk in cases of lactose intolerance. This intolerance to lactose, milk sugar, affects about 20 to 40% of the French population. You can also use it for making desserts of all kinds. There are stores in many preparations such as soy milk yoghurts and creams. They are available plain or flavored with fruit, chocolate, pistachio or vanilla.

- Tofu, soy cheese. It is very rich in proteins and is obtained by the clotting tonyu. There are 2 varieties of tofu, the drive that contains less water and is therefore more concentrated in proteins and soft that it contains a little more water, it is a little less rich in protein than tofu drive. Tofu can be stored easily in the refrigerator for several days and keep it more effectively, we must immerse in water. The taste of tofu is not very pronounced but it is a very healthy, nutritious and cheap enough. It can be consumed in different ways: raw, cooked, crushed. We can easily incorporate tofu in a dessert, salad or an omelette.

- The Tempe: steak soy. It is a fermented paste which is rich in protein equivalent to a steak without the fat.

- The Shoyu or soy sauce. It is a food typical of Chinese cuisine and Japanese involved in the preparation of many dishes, or simply to season rice.

- Soybean oil can be used for cooking vegetables, it is particularly smooth and digestible. It is rich in vitamin E and rich in essential fatty acids makes the oil very interesting case of cholesterol.

- Soy flour, it is still not widespread and is often mixed with other flours.

Soybeans with its variety of products is a food that can easily incorporate into our diet. It will of course all the benefits that we have just seen, but it will also be very helpful in helping us acquire a healthy and balanced diet. For soybeans, in its various forms, contains about 40% protein, 38% carbohydrate, 5% fiber and 4% of micro-nutrients such as vitamin E, B vitamins, magnesium, phosphorus, zinc, calcium. At the level of amino acids, it contains the 8 essential that the body can not manufacture. It also contains fatty acids, mono and polyunsaturated fats. Soy is also devoid of both cholesterol and cholesterol asset cons exist.

Another benefit of soy for women is that at menopause, declining estrogen is responsible for osteoporosis. Soy phytoestrogens bringing its calcium and large quantities reduce this risk by increasing bone density. A glass of soymilk is equivalent to one glass of milk cow and this corresponds to 36% from the recommended daily amount. In pre-menopausal women soybeans will encourage short and long term decrease the effects of menopause.

To protect themselves effectively from aging, hormonal problems and decrease our estrogen, the ideal would be to consume 60 grams per day. To vary the pleasures found on the market today as it has been said many processed soy yoghurt, cream, milk, sauce, tofu steak and biscuits, cakes, etc.

It is native to China and is one of the oldest plants cultivated by man, the first written reference we have of it appears in a Chinese medical book Pen Tsao Gong Mu written by the emperor Sheng Nung in the year 2383 BC n. e. Throughout the history of China’s soybean crop has been the most important vegetable and is the main source of protein, together with rice are the staple food and arguably of Chinese civilization and the American has been the combination of beans with corn.

Soybean (Glycine max) is a summer annual legume, much like the beans you need from 75 to 200 days to reach maturity and usually grows to a meter high. The pods are 30 to 60 cm. long and contain 1-4 seeds.

A soybean is known for its high protein, beating among others, egg, meat and fish. Furthermore, the protein quality is of greater value to contain more essential amino acids and to be free of cholesterol, the main food makes opting for a vegetarian diet. This is necessary to add the high content of minerals, including iron and calcium and vitamins A, B, C, D and K

Soybeans are used for human consumption beans, salsa, sprouts, flour, oil, milk, tofu, etc.