Is it good to eat soybeans during pregnancy?

After a woman becomes pregnant, she will have many dietary taboos because of the baby in her belly. Among them, dietary taboos are a particularly important aspect, because women need to supplement nutrition for themselves and the fetus by eating. Soybeans are a very common food in people's daily lives, and their nutritional content is relatively high. So is it good to eat soybeans during pregnancy? Let us introduce it below.

Eating soybeans during pregnancy is good for the fetus

Soy isoflavones are mainly found in leguminous plants, with the highest content in soybeans. Soy isoflavones are biologically active substances refined from non-GMO soybeans. They are natural nutritional factors with multiple important physiological activities and are pure natural phytoestrogens.

1. The estrogen-like substances in soy isoflavones can make up for the deficiency of female hormone secretion in women after the age of 30, making women's skin shiny, delicate, smooth, elastic, and radiant with youthful charm, allowing women to regain their youthful charm.

2. Soy isoflavones can also regulate estrogen levels, relieve menopausal syndrome and improve osteoporosis.

3. The estrogenic effect of soy isoflavones affects hormone secretion, metabolic biological activity, protein synthesis, and growth factor activity, and is a natural cancer chemopreventive agent. Soy isoflavones can regulate estrogen in both directions, reduce estrogen activity, and reduce the risk of breast cancer in women due to high estrogen levels.

Nutritional value of soybeans

1. Soybeans contain about 40% protein, which is comparable to animal protein in both quantity and quality. The protein content of 500 grams of soybeans is equivalent to that of 1500 grams of eggs, or 6000 grams of milk, or 1000 grams of lean pork. Therefore, soybeans are known as "plant meat" and "green dairy cow".

2. Soybean protein contains a complete range of essential amino acids, especially lysine, which can make up for the lack of lysine in cereals. The methionine lacking in soybeans can be supplemented by cereals.

3. The fat content of soybeans is 18-20%, ranking first among beans, and the oil yield reaches 20%. In addition, the advantage of soybeans over animal fats is that they contain less cholesterol and are rich in linoleic acid and linolenic acid. These unsaturated fatty acids enable soybeans to lower cholesterol. They also contain more lecithin, which is important for the development of the nervous system.

4. Contains inorganic salts such as potassium and sodium, certain essential trace elements, soybean flavonoids (including genistein), genistein and soybean saponins. Although dry soybeans do not contain vitamin C, they can produce vitamin C after germination and can be consumed as a supplement during the off-season for vegetables. In addition, soybeans also contain vitamins A, B, D, E and minerals such as calcium, phosphorus, and iron.

5. Various soy products processed from soybeans are not only high in protein, but also contain a variety of essential amino acids that cannot be synthesized by the human body. The protein digestibility of tofu is as high as 95% among the cholesterol content, making it an ideal tonic food therapy product. It should be noted that raw soybeans contain anti-trypsin factors, which affect the human body's absorption of nutrients in the soybeans. Therefore, when consuming soybeans and soy products, the cooking time should be longer than that of general foods, so that high temperature can destroy these factors and improve the nutritional value of soy protein.