Soy is the quality of light yellow. For protein content (30%), it is better than all other types of beans. In soy significant amount of potassium and phosphorus, carotene, vitamin B and D. The special soybean oil, the amount of it by 17%. It contains an amount of lecithin, and unsaturated fatty acids, a positive force in atherosclerosis. Carbohydrates are digested better than other soy. Soy receive valuable food. Thanks to its high fat content, it is for the manufacture of soybean oil, used directly in the food or for the production of margarine. Preparation such as soy milk and tofu, which are added to different foods, so their nutritional value. Tofu is used in clinical nutrition for nervous exhaustion and anemia. Added refined soy flour in baked goods to raise them in protein and amino acid composition of enrichment. This improves the appearance of bread, its porosity.
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