2023-11-22 13:15:15
DECRYPTION – Vegetarian steaks, yogurts, soy drinks… Cultivated for millennia in Asia, this legume has now entered our plates. Here is what we can say about its – discussed – effects on health.
Discovered in China thousands of years ago, soya, a climbing plant, is today a sort of holy grail of the agri-food industry: its global production has more than doubled in twenty years. On the one hand, due to high demand for livestock feed. On the other hand, because we ourselves eat more and more of it. According to Sojaxa, the collective of companies offering soy products from French crops and without GMOs, our consumption increased by 26 points between 2014 and 2019.
In a world where speeches for a more ecological world advocate a more vegetarian diet, soy seems to be a dream alternative. Rich in protein (36 grams per 100 g of product), this legume is also equipped with unsaturated fatty acids, vitamins A, B1, B9 and C, but also phosphorus, potassium, calcium, magnesium, zinc and iron. In short, many nutrients useful for the prevention of cancer and cardiovascular diseases. “Its proteins are of very good quality…
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