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CULTURAL AND WILD PLANTS
Soy cultural. Legends, myths, symbolism, description, cultivation, methods of application
Directory / Cultivated and wild plants Content
Soybean, Glycine hispida. Photos of the plant, basic scientific information, legends, myths, symbolism
Basic scientific information, legends, myths, symbolism Sort by: Glycine Family: Legumes (Fabaceae) Origin: Southeast Asia Area: Soy is cultivated in many countries of the world, but the main producers are the USA, Brazil, Argentina, China and India. Chemical composition: Soy contains proteins, fats, carbohydrates, vitamins (A, B1, B2, B3, B5, B6, B9, B12, C, E, K) and minerals (calcium, iron, magnesium, phosphorus, potassium, sodium and zinc) . Economic value: Soy is an important source of food and feed products such as soybean oil, soybean meal, soybeans, tofu, soy milk, etc. It is also used industrially to make biodiesel, paper, plastics and other products. In addition, eating soy is believed to have a positive effect on human health due to its high content of protein and phytochemicals. Legends, myths, symbolism: In Chinese mythology, soy is associated with the legend of Huan Zi, who is the founder of traditional Chinese medicine. Legend has it that Huan Zi used soy in his medicinal recipes to help people heal from various diseases. In Japan, soy is associated with a healthy lifestyle and longevity. The Japanese consume soy in large quantities, which they believe helps them stay healthy and live longer. Symbolically, soy is associated with prosperity and good luck. In many cultures, it is planted as a symbol of well-being and prosperity. It can also be used in rituals or rituals to bring good luck and wealth.
Soybean, Glycine hispida. Description, illustrations of the plant Soybean, Glycine hispida Maxim. Botanical description, history of origin, nutritional value, cultivation, use in cooking, medicine, industry
An annual herbaceous plant up to 1,5 m high. The stem is strongly branched, pubescent. The leaves are compound, trifoliate, alternate, pubescent. The flowers are small, white or light purple, collected in a brush. The fruit is a bean, wide, straight or curved, pubescent. Seeds are spherical or oval, smooth, yellow, green, brown. Blooms in May-June. Soybeans are native to Southeast Asia. The plant has been known since ancient times. In China, it was considered one of the five sacred plants that the emperor symbolically sowed himself. Soybean flour was one of the main food products in China: milk and cottage cheese were prepared from it, as well as various seasonings. Currently, over 1000 forms of this agricultural crop are known. Soybeans are cultivated in many countries of the world. The largest producers are the USA, China, Brazil, Japan, Canada. New early maturing varieties have been bred that give a second crop after winter barley and other early harvested crops. Soy is sometimes referred to as the "miracle bean". It takes only 100 days from germination to maturity. Soy is a crop demanding moisture, light, warmth, and soil fertility. The need for heat increases from the moment of emergence of seedlings to the formation of seeds, and during seed maturation it decreases. Soybeans are sown when the soil temperature reaches 14-18 ° C, to a depth of 3-5 cm. Seeds that fall into dry soil do not germinate for a long time. Seedlings easily tolerate light frosts. Care consists of rolling the soil (immediately after sowing), loosening, pest, disease and weed control, irrigation Soybeans are nature's most generous pantry. Soy is of exceptional economic importance due to the rare combination of proteins and fats contained in it. In terms of protein content, soybeans rank first among food crops, in terms of fat content - second after peanuts. Soy protein in its amino acid composition is closer to the animal than the protein of other types of legumes. There is a lot of starch, potassium, sodium, phosphorus, fluorine, carotene, vitamins of groups B, E, D, F, H, K in soybeans; relatively few carbohydrates. Soybean oil is especially highly valued. In terms of its nutritional and medicinal properties, it is in fourth place after coconut, peanut and cottonseed. All soy products are useful for the elderly, especially those with metabolic disorders suffering from atherosclerosis. In the USA, Canada and China, soy flour and oil are very popular. A variety of sauces based on soy flour have become widespread in these countries. They are used in dietary nutrition for various diseases of the liver and kidneys. From soy flour mixed with water (1:7), the so-called soy milk is obtained, which is almost as good as cow's milk in its nutritional value and digestibility. Due to the rich set of rare vitamins necessary for the body, soy and its derivatives are recommended for polyavitaminosis, anemia, and carbohydrate and fat metabolism disorders. Easily digestible sweet milk, cottage cheese, cheeses and acidophilus are specially prepared for sick and weakened people.
In the medical industry, soy is used as a raw material for the preparation of drugs that stimulate the activity of the central nervous system in the treatment of diabetes and radiation injuries. Ointments and patches are made from soybean oil. The use of this plant is truly "waste-free". More than 50 types of products are obtained from grain, including flour, milk, butter, sauce, coffee surrogate and cocoa. Soy flour is obtained from the cake after removing the oil, which, mixed with wheat flour, is used for baking some types of bread, biscuits and other confectionery products, and for making baby food. From soybean cake, they also prepare delicious and nutritious chocolate. Grain processing products are used as additives in the production of sausages, canned food, margarine. Coarse flour after extracting the oil is a valuable feed for poultry. Soy grain is used in the production of soap, candles, paints, artificial fabrics, plastics, linoleum, rubber, explosives. Vegetable casein is obtained from the meal, which is used in the aviation, furniture, paint and varnish industries. Authors: Kretsu L.G., Domashenko L.G., Sokolov M.D.
Soy, Glycine hispida. Methods of application, origin of the plant, range, botanical description, cultivation
Soy is the most widespread leguminous culture of world importance. Its seeds contain on average 36-42% of complete protein, consisting of globulins and a small amount of albumin, 19-22% of semi-drying oil and up to 30% of carbohydrates. The protein is characterized by high digestibility, good solubility in water. In 1 kg of soybean seeds 320-450 g of protein, 21 g of lysine, 4,8 g of methionine, 5,3 g of cystine and 4,9 g of tryptophan. A favorable combination of nutrients allows soybeans to be widely cultivated as a food, fodder and industrial plant. Soy is used in food in a variety of forms: butter, margarine, soy cheese, milk, flour, confectionery, canned food are obtained from it. Soy milk is recommended for stomach ulcers, kidney disease, Graves' disease, and cholecystitis. Soybean oil is used not only for food, but also in soap making, in the paint and varnish industry, insecticides, artificial rubber, glycerin, and fatty acids are obtained from it. Soy protein is used in the production of paper, photographic films. Cake, meal and soy flour are of great importance as feed. Soybean meal contains 40% protein, 1,4% fat and about 30,0% nitrogen-free extractives (NFE). Soybeans are cultivated for green fodder and for ensiling mixed with corn. 100 kg of green mass contains 21 feed. units and 3,5 kg of protein. In areas of sufficient moisture, soybeans are grown as a green manure. In countries located south of 48-50 ° C. sh., from leguminous crops, preference is given to soybeans as the most valuable protein-oil plant. Soy, like other legumes, has the ability to assimilate nitrogen from the air through symbiosis with nodule bacteria. In the initial phases of vegetation, nitrogen fixation is weak, reaches a maximum during flowering and fruit formation, then activity decreases as the plants approach maturity. The amount of atmospheric nitrogen fixed by soybeans during the growing season ranges from 40 to 180 kg/ha. Fixed nitrogen is approximately 60-65% of its total amount in the soybean crop. The intensity of nitrogen fixation in soybean crops depends on soil and climatic conditions, the level of agricultural technology, as well as on the genetic characteristics of the variety and strain of nodule bacteria. Soybeans are cultivated in more than 60 countries. Soybeans are native to Southeast Asia. It has long been cultivated in China, India, Japan, Korea, Vietnam and Indonesia. Thanks to ecological plasticity, it has stepped far beyond the limits of its original distribution. The world area under soybeans amounted to 54,6 million hectares, and the gross production reached 92,3 million tons. 73,0% of the world area is concentrated in the Americas (40 million hectares). In the USA, soybeans are sown on an area of 23,2 million hectares. In Asia, soybeans are sown on an area of 12,3 million hectares, which is 22% of the total world area. Relatively small areas under this crop are occupied in Africa and Europe - 434 and 1 thousand hectares, respectively. The average soybean yield in the world is 1,69 t/ha. The highest seed yield is obtained in Europe - 2,30 t/ha, and the lowest - in Asia and Africa - 1,25 and 1,08 t/ha, respectively. The economic efficiency of soybeans is high: from each hectare of sowing with a yield of 2,0-2,5 t / ha of seeds, 500-700 rubles are received. net profit. The United States is the world's largest producer and supplier of soybeans. Of the gross production of 57,1 million tons, approximately 50% of soybeans are processed and consumed in this country for the needs of animal husbandry and the food industry, and the rest is exported to other countries. Importers of soybeans in the world market are countries with intensively developed animal husbandry: Great Britain, France, Germany, Italy, Belgium, the Netherlands, Spain, Japan, which buy most of the soybean meal supplied to the world market. The imports of developed countries are dominated by seeds and meal as sources of cheap and high-quality protein for the needs of animal husbandry and poultry farming. Developing countries buy up to 50% of total soybean oil imports. The largest consumers of soybean oil are India, Pakistan, Iran. Soy belongs to the genus Glycine L, which includes dozens of species distributed in tropical countries. One species of Glycine hispida Moench, grown on all continents of the globe, was introduced into the culture. Varietal diversity of cultivated soybean is combined into 4 subspecies (manshurica, chinensis, japonica, indica). Subspecies are distinguished by the duration of the growing season, the structure of the bush, the shape of the leaves and beans, the size and color of the seeds. The root system is taproot with a coarse, relatively short main root and a large number of long lateral roots penetrating to a depth of 2,0 m. Thin roots make up about 60% of the mass of the entire root system. The bulk of the roots are in the arable layer. Stem - solid, non-lodging, height from 25 to 200 cm, length of internodes from 3 to 15 cm, number of lateral shoots from 2 to 5. Leaves alternate, pinnately compound. The first 2 primordial leaves are opposite. The leaves are stewed, consist of 3 leaflets of various shapes: oval, rhombic, ovate, almost round. The flowers are small, five-petalled, odorless. Corolla moth type, white or purple. The inflorescence is a brush located in the axils of the leaves. The number of flowers in the raceme is from 4 to 26. There are 10 stamens, 9 of which grow together, 1 stamen is free. The fruit of soy is a bean. Legumes are straight, curved, crescent-shaped, flat, pubescent, up to 5 cm long, color from light gray to black. The number of seeds in a pod is from 1 to 4, more often 3. The number of pods per plant depends on the density of plants, the availability of nutrients and moisture. In thickened crops, 10-15 beans are formed per plant, and in sparse crops and on fertile soils - up to 300-400 beans. The lower beans are attached at a height of 3 to 15 cm from the soil surface. In thickened crops, the attachment of the lower beans rises to 17-20 cm and in some cases up to 30 cm from the soil surface. Seeds are spherical, oval, flat-round, oblong-round, reniform. The color of the seeds is varied - black, brown, green. The mass of 1000 seeds, depending on the variety, ranges from 60 to 400 g. The seed consists of a shell and an embryo, in which there are 2 cotyledons and a bud with a rudimentary root, stem and leaves. According to the duration of vegetation, soybean varieties are conditionally divided into ultra-early (80-90 days), early (90-100), mid-ripening (110-120), late-ripening (130-150) and very late-ripening (over 150 days). In ontogenesis, soybean has the following phases of growth and development: shoots (the appearance of cotyledons on the soil surface), the formation of the first trifoliate leaf, branching, budding, flowering, bean formation, seed filling and seed ripening. Flowering and fruit formation within the same plant do not occur simultaneously. During the period of mass fruit formation, the growth of the vegetative mass ends. Soy is a self-pollinating plant. Flowering occurs on the main stem with the appearance of 5-14 true leaves. The flowering phase lasts 15-40 days, in phylogenetically old forms - up to 80-100 days. The period of development of the bean in favorable conditions lasts 18-20 days, maturation - 15-25 days.
Soybean is a monsoon climate culture that makes high demands on the provision of moisture and heat. The sum of active temperatures during the growing season, depending on varietal characteristics, ranges from 1700 to 3200 °C. The need for soybean heat increases from seed germination to shoots, and then to flowering and seed formation, during ripening the temperature decreases slightly. Soy begins to germinate at a temperature of 8-10 °C, however, at this temperature, seedlings appear after 20-30 days, at 14-16 °C - after 7-8 days, and at 20-22 °C - after 4-5 days. An increase in the average daily temperature at the beginning of the growing season to 24–25 °C leads to a slight decrease in growth processes, and a temperature of 35–37 °C negatively affects the growth, development, and formation of nodules. The optimum temperature during the period of vegetative growth is 18-22°C, for the formation of reproductive organs - 22-24°C, for flowering - 25-27°C, for the formation of pods - 20-22°C and maturation - 18-20°C. Plants relatively easily tolerate spring frosts up to 2,5 ° C, autumn frosts up to 3,0 ° C do not have a negative effect on seed yield, frosts of 4,0-4,5 ° C lead to severe freezing of leaves, death of flowers and beans. Soy is a typical short-day plant. With lengthening of daylight hours, flowering and ripening are delayed, and the growing season increases. With excessive lengthening of daylight hours, flowering may be absent. The maximum flowering occurs when alternating 12 hours of light and darkness. Soybean plants respond to changes in day length from germination to the end of mass flowering. The response of a variety to photoperiodism is closely related to the growing season. Early-ripening varieties are less responsive to day length than mid-season and especially late-ripening ones. Soya is a light-loving plant, does not tolerate shading. In shaded plants, the nitrogen content decreases, the number of aborted fruits increases, the height of attachment of beans on the stem decreases, which leads to an increase in losses during mechanized harvesting. Illumination is regulated by changing the area of plant nutrition. As a monsoon climate plant, soybean consumes much more water for seed formation than cereal crops. The total water consumption during the growing season reaches 5-6 thousand m3/ha. During the growing season, the need for water is not the same. During germination and swelling, the seeds absorb 110-160% of water to their dry mass. From germination to flowering, there is less water demand. The most intensive water consumption occurs in the phase of flowering and pod formation. During this period, soybean consumes 60-70% of the total water consumption during the growing season. Most cultivars are drought tolerant before flowering, while drought tolerance decreases during flowering and later. The transpiration coefficient ranges from 400 to 1000. The optimal soil moisture during the growing season should be at least 70-80% of the lowest moisture capacity. For the formation of 1 ton of seeds, soybeans consume 84 kg of nitrogen, 23 kg of phosphorus and 37 kg of potassium. The total removal of nutrients from the aerial part depends on the yield of soybeans and, with a seed yield of 3,3 t/ha, reaches 250 kg of nitrogen, 63 kg of phosphorus and 101 kg of potassium. Soybean consumes nutrients unevenly during the growing season. From germination to flowering, it absorbs 5,9-6,8% of nitrogen, 4,6-4,7% of phosphorus and 7,6-9,4% of potassium from the total consumption during the growing season. The greatest consumption of nutrients occurs during flowering, the formation of beans, the beginning of seed filling. During this period, it consumes 57,9-59,7%, 59,4-64,7 and 66,0-70,0%, respectively; from the beginning of seed filling to the end of ripening - 33,7-36,3, 30,6-36,0% and 18,9-26,4%, respectively. In nitrogen nutrition, the critical period for soybeans is 2-3 weeks before flowering and 2 weeks after flowering; in phosphorus nutrition - the first month of her life. The lack of nutrients during these periods leads to a noticeable decrease in soybean yield and cannot be compensated by the application of fertilizers in the later phases of plant growth and development.
Soybean successfully grows on soils of various mechanical composition: sandy loam, chernozem, chestnut soils and loams. Poorly tolerates swampy, saline and acidic soils. Soils with a pH above 9,0 and below 3,9 are unsuitable for this crop. The best predecessors of soybean in many areas of its cultivation include green manure fallows, a layer and a turnover of a layer of perennial grasses, grain and spike crops going through clean and busy fallows, as well as tilled crops (corn, potatoes, sugar beet, sweet potato, etc.). Soybean is not grown after Sudanese grass and sunflower; it is not recommended to place it after corn, under which simazine and atrazine herbicides were applied. Soybean does not tolerate repeated crops, as "soil fatigue" sets in, while germinated seeds rot, seedlings die, the size and activity of the symbiotic apparatus decrease, fields are heavily clogged, pests and diseases accumulate and spread. The optimal saturation of crop rotations with soybeans is from 22 to 40%. In order to avoid the negative impact of repeated crops on the yield of soybeans, it is recommended to return it to the field no earlier than after 4 years. In Southeast Asia, soybeans are the main precursor for rice, African millet. In the subtropical zone of the USA, it is alternated with corn, sorghum or wheat. Macro- and microfertilizers in soybean crops have a significant impact on the physiological processes and nitrogen-fixing ability of plants. When making them, it is necessary to take into account the biological characteristics of the variety, as well as soil reserves of nutrients. High doses of nitrogen fertilizers completely suppress symbiosis with nodule bacteria, but the soybean yield increases due to mineral nitrogen. The generalized results of numerous experiments testify to the effectiveness of a complete mineral fertilizer. Soy also responds well to organic fertilizers. The greatest efficiency of fertilizers is provided at their fractional introduction. Phosphorus and potash fertilizers should be applied under the main plowing and when sowing in rows. Nitrogen - in pre-sowing cultivation and in top dressing - in the phase of seedlings and during the formation of beans. During the main and pre-sowing tillage, weeds are destroyed, diseases and pests are controlled, moisture is accumulated and retained in the soil, density is reduced and water-physical properties are improved, and the soil surface is leveled. The main tillage in the subtropics includes stubble plowing and deep autumn (autumn) plowing. On weedy soils, 2-3 peelings are carried out, the depth of which varies from 6 to 12 cm. Soybean responds well to deep plowing, and it should be carried out to a depth of 23 to 30 cm. to a depth of 16-18 cm, the second - up to 30 cm. Pre-sowing tillage includes early spring harrowing to cover moisture and 2-3 cultivations. The first cultivation is carried out to a depth of 8-12 cm, presowing - to the depth of seed placement. Soybeans are sown only with seeds that are conditioned in terms of germination and purity. On seed plots, sowing is carried out with class I seeds, on general crops - not lower than class II. A month before sowing, the seeds are treated with 80% TMTD wettable powder at 3-4 kg / t of seeds or 65% fenituram wettable powder at 4-6 kg / t according to the preparation. Soy is a late sowing crop. In the subtropical zone, the optimal sowing time occurs with a steady warming of the upper (0-5 cm) soil layer to 14-16 ° C. The phenological indicator of this period is the flowering of the apple tree. In tropical areas, sowing time depends mainly on rainfall. Soybean varieties with a long growing season are sown at the beginning of the rainy season, and more early-ripening - in the middle or end of the rainy season. When irrigated, soybeans are sown at the beginning of the dry season.
Soybean is a tilled crop, it is cultivated for seeds in a wide-row way (spacing from 45 to 100 cm, plant density from 150 to 500 thousand per 1 ha). Timely and friendly seedlings are obtained when seeds are planted to a depth of 3 to 5 cm. Soybean at the beginning of the growing season grows relatively slowly, and weeds successfully compete with it in the consumption of moisture, nutrients, and the use of light. Yield losses from weeds are 30-50%. Pre-emergence and post-emergence harrowing is used for weed control. The first is carried out 3-5 days after sowing in two directions along the diagonal of the site, the second - during the formation of 1-3 true leaves in soybeans. The timing of inter-row treatments and their number depend on the appearance of weeds. During the growing season, 2 to 4 inter-row treatments are usually carried out. The latter is carried out no later than the budding phase. The introduction of herbicides is an obligatory element of modern soybean cultivation technology. During the growing season, to combat various types of scoops, soybean leaf beetle, soybean crops are treated with 30% wettable metaphos powder - 1,5 kg/ha. To combat caterpillars of the meadow moth, crops are sprayed with 80% wettable powder of chlorophos at the rate of 1,5-2 kg/ha. Depending on the moisture reserves in the soil and the amount of precipitation falling during the growing season, irrigation rates for soybeans range from 1000 to 3500 m3/ha. In the initial period of growth, soybean plants usually have enough soil moisture reserves. Deficiency in it occurs during the flowering period - seed filling. By vegetative irrigation, the moisture content of the upper 40-60-cm soil layer should be maintained at a level not lower than 70% of the lowest moisture capacity (LW) before flowering and not lower than 80% of HW during the critical period - flowering - seed filling. Soybeans begin to be harvested at full ripeness, when the beans turn brown, the seeds harden in them, and the leaves of most varieties fall off. Although soybeans are not prone to cracking, late harvesting results in high losses. To speed up the harvesting of plants, obtaining seeds with high commercial sowing qualities, a method has been developed for pre-harvest drying of plants (desiccation) using chemicals. Desiccation is carried out 10-12 days before harvesting, as a result of which the vital activity of plants is artificially stopped and the seed moisture is reduced from 30 to 15%. Soybeans for grain are harvested at a seed moisture content of 14-16%, as a rule, in a single-phase method. To obtain a low cut, the harvesters are equipped with special copiers. To reduce the crushing of seeds by the threshing apparatus, the drum speed is reduced to 500-600 rpm at a seed moisture content above 12% and to 300-400 rpm at a lower moisture content. Combines converted to a low cut, subject to the indicated modes, can reduce seed losses to 3-4%, and their crushing - up to 2-3%. Authors: Baranov V.D., Ustimenko G.V.
Soybean, Glycine hispida Maximowic z. Classification, synonyms, botanical description, nutritional value, cultivation
Synonyms: Soja hispida Moench, S. japonica Savi, S. max (L.) Pip., Glycine max Merr., S. angustifolia Miquel. Soya beans. Names: fr. soja, pois olea gineux de la Chine; English soja bean, white gran; German Soja Bohne; Goal. soja; Swede, sjabona; Polish soja. Soy is primarily a leguminous plant, which, in addition to protein, provides butter, milk and various food and confectionery products. In Japan, etiolated soybean sprouts are eaten as a vegetable. Most soybeans (there are 75 of them) grow in tropical Africa and tropical America. Cultivated soybean Glycine hispida Maxim. - an annual plant, reaching 1 m in height, with a thick, coarse, branching in the lower part, pubescent with red or whitish coarse hairs. Leaves with large ovate or oval leaflets; the lateral leaflets are often asymmetrical. The flowers are collected in racemose inflorescences located in the axils of the leaves; flower corolla white or purple. Beans are either straight or curved, pubescent; seeds are oval or spherical, large, of various colors, one-color or mosaic. Soy cultivated in the wild is unknown. There are both self-pollinating and cross-pollinating forms of soybeans. Soybeans are cultivated in the same way as beans. Sowing is done in open ground before the end of the last spring frosts in a row or belt way, with distances between rows and ribbons of 40-50 cm and between lines in a ribbon - about 20 cm. The place for sowing soybeans should be chosen elevated, as it does not tolerate dampness; the soil needs a neutral, light. If soybeans are sown for the use of etiolated seedlings, sowing can be done at any time of the year in cultivation rooms (greenhouses and greenhouses) or in open ground, but under the cover of any shading materials, or often hilling seedlings, as a result of which they are also etiolated and stretched. In Algeria, an attempt is being made to cultivate and use the leguminous plant Erythrina edulis Triana for food and livestock. Its grain contains 10,5% proteins. Author: Ipatiev A.N.
Tuberous soybean, Glycine apios L. Apios tuberosa Moench. reference Information
Synonym: Glycine apios L. Names: fr. gl urine tybereuse, apios tubereux; English tuberous glucin. Tuberous soybeans originate from North America. Stems curly, 2-4 m in height; leaves have 5-7 leaflets; the flowers are small, collected in a brush, purple in color, with a pleasant smell; beans are cylindrical, curved, contain several seeds. The plant produces tubers. Chemical analysis of tubers showed that they contain nitrogenous substances - 4,50%, fat - 0,80%, starch, sugar, etc. - 23,55%. Tuberous soybean is propagated by division of tubers in March-April. Its culture resembles that of the potato. But since these plants are climbing and tall, it is necessary to substitute stakes for them, and tie up the stems. Author: Ipatiev A.N.
Soy. The history of growing a plant, economic importance, cultivation, use in cooking
What is a soy plant? Soy belongs to the legume family. Its name is a modified Chinese "sow", which means "big bean". The sonorous Latin name Glicine max, which Lamarck called this plant, no one uses. Soya is one of the most ancient cultivated plants; it was cultivated in Southeast Asia as early as the XNUMXth millennium BC. Soy came to Europe only at the end of the XNUMXth century and did not have much success. But it was appreciated in America, where about half of all crops are now concentrated. Why is soy useful? Soy has a lot of useful properties, but in this section we will talk about its nutritional benefits. First of all, it is an excellent source of proteins, which are 37-40% in soy (2-2,5 times more than in meat). The main soy protein glycinin contains all the essential amino acids. In addition, soy proteins, unlike animal proteins, contain almost no purines. (The decomposition product of purines is uric acid, the excess of which causes gout.) Therefore, experts believe that soy successfully replaces meat. True, not really. It has little vitamin B12, but this is a fixable problem - vitamins can be added to soy products. Soy contains the most valuable substance lecithin, which is necessary for the restoration of nervous tissue. An alternative source of lecithin is egg yolk, so soy and eggs replace. Soybeans contain 20% fat, they squeeze out high-quality edible oil, rich in lecithin and vitamins E, B6 and B9, suitable not only for salads, but also for frying. For food purposes, the oil must be refined, as it has an unpleasant odor. Soy is rich in bioflavonoids, in particular genistin, which is a strong antioxidant and inhibits the growth of cancerous tumors in the early stages. (At least, some experts believe so.) Isoflavones increase bone strength and have a positive effect on women's health. Another valuable property is the almost complete absence of fiber, which is poorly absorbed, and cholesterol. Is soy good for everyone? Isoflavonoids, a very valuable component of soy, in many cases pose a danger to the eater. In structure, they are similar to estrogen, so it is better for pregnant women and children to give up soy products. Isoflavones inhibit the immature endocrine system. (Yes, and mature excess estrogens to anything.) In addition, soy supplements sometimes cause allergies in children. Soy is also contraindicated in adults already suffering from endocrinological diseases. It also contains a lot of oxalic acid, and it is harmful to patients with urolithiasis. How to cook soy? However, there are still many benefits from soybeans, and you want to cook and eat it as soon as possible. Take your time! If soybeans are cooked like peas, the product will turn out to be completely indigestible. In order for the body to absorb soy, it must be soaked for at least 14 hours, and then simmered for a day. After a long soak, the seeds swell two to three times, the proteins tightly compressed in them straighten out, go into solution and become available for fermentation, which facilitates the absorption of soy in the body. And prolonged slow heating allows you to inactivate the so-called anti-nutrients, which are quite a lot in raw beans. The most harmful of them are inhibitors of the digestive enzyme trypsin, which breaks down proteins. Heating also decomposes phytic acids, which hinder the absorption of calcium, iron, and zinc. If you cook soybeans at high heat, its proteins quickly denature and you get a hard, tasteless mass. But when everything is done correctly, the product is absorbed by the body by 98-100%. Naturally, with such a complex technology, soybeans are prepared in large quantities for the future, and then different products are obtained from the semi-finished product. Another ancient technology is fermentation. It is used to prepare a wide variety of sauces, including miso. First, a special mold is grafted onto rice or barley, and when it grows, ground soybeans and salt are added. This mass ferments for several months and turns into a paste. During fermentation, soybeans are enriched with vitamins C and B12.
What is tofu? An ordinary housewife cannot master soybean fermentation in the kitchen. Something faster is needed. For example, tofu. This is bean curd, and curd, as you know, is made from milk - soy, naturally. For its production, the beans are soaked for 12-14 hours, ground to a paste, and then boiled for half an hour and filtered through the canvas. Soy milk is drunk by people with lactose intolerance, but it has to be supplemented with calcium. There is more protein in soy milk than in natural milk, and it is not suitable for baby food. Magnesium chloride, calcium sulfate, citric acid or lemon juice or just sea water are added to soy milk to make tofu. At the same time, glycinin is easily curdled, and very soft tofu is obtained. It, like cottage cheese, is placed in a cloth and under a press. Some varieties of tofu are filtered through silk cloth, others through cotton. It is stored in the refrigerator under a layer of water, sometimes it is frozen before use, and then the tofu becomes more dense and elastic. There is also a lightweight method - the boiled mixture of soy flour and water is curdled. Depending on the recipe, bean curd is soft or hard. Tofu, like boiled soybeans, is tasteless and odorless, but absorbs other odors and flavors very well and pairs well with other ingredients. It can be used to make a hot sauce by mixing with chili sauce, and a sweet dish by adding cocoa and sugar. Tofu is marinated, smoked and fried, pates and meatballs are made from it, added to salads and soups, and everything else is done with it. For soups, soft cottage cheese is usually taken, while hard curd is suitable for any dish. Tofu has a positive effect on the heart and blood vessels, prevents the formation of gallstones, normalizes bowel function and stabilizes blood sugar levels. It is rich in iron and low in sodium. Here, however, it is appropriate to recall that everything excessive is harmful, for example, an excess of isoflavones. You should not eat more soy products than the Japanese or Chinese, much less go on a soy diet. Where is soy hiding? Now in stores, in addition to milk and soybean cottage cheese, you can buy soy candy, butter, meat and flour. Flour, by the way, is different. It can be obtained by grinding whole beans, but such a product is high in fat and goes rancid quickly. Therefore, now mainly deodorized flour from soybean cakes left after oil extraction is used. It is also called Berzeller flour in honor of the author of the technology. It contains about 6% fat, and there is no fiber, so nothing can be baked from it. But Berzeller flour is added to pasta. The best pasta is made from durum wheat flour, containing more than 20% protein. However, durum wheat is capricious and expensive to grow. Therefore, they take flour from soft wheat and enrich it with soy protein. It is also added to minced meat (dumplings and sausages) and powdered cow's milk. In cheap varieties of chocolate, egg lecithin is replaced with soy, soy milk is used in the confectionery industry, because, unlike the real one, it does not coagulate when combined with flour. So, by carefully reading the labels in the store, you will see that in order not to eat soy, you need to make special efforts. And what about GMOs? In 1995, the US firm Monsanto launched a GM soybean resistant to the herbicide glyphosate. Now 90% of the world's soybean crops are transgenic, but in Russia almost all products containing soybeans have the inscription "does not contain GMOs" on the label. (I've seen a sausage labeled "no soy".) Parenthetically, sausage, pasta, or soy bars shouldn't contain any "O"s, that is, "organisms," otherwise they belong in the trash heap.
Transgenic soybeans contain a gene for resistance to the herbicide Roundup, aka glyphosate. Glyphosate inhibits the activity of an enzyme that catalyzes a key reaction in the synthesis of aromatic amino acids. A bacterial gene is inserted into the transgenic plant, encoding the synthesis of the same enzyme, but not sensitive to the action of the herbicide. When exposed to it, all plants that do not have this gene die, while the GM culture develops normally. The enzyme itself is harmless to humans, not to mention the fact that it is present in trace amounts in sausage with soy flour. How will the inserted gene affect the genome of the eater? Just like all the other genes it eats. DNA digested in the stomach will not integrate into human chromosomes. You do not believe? Do you want animal experiments? Please, nature has been experimenting for millions of years. All this time, rabbits eat raw vegetables, but no specific plant genes have jumped to them, herbivores do not photosynthesize. Is glyphosate itself toxic and does it accumulate in plants? Does not accumulate if processing technology is followed. In this respect, it is no more dangerous than any other herbicide, and transgenesis has nothing to do with it. Author: Ruchkina N. Soy. Legends, the birthplace of the plant, the history of distribution
Kefir, cottage cheese and cheese are made from milk. Sausage and sausages - from meat. Gasoline is from oil. But in Japan, all these products can be made from soy. Soy is a relative of our peas. But unlike the creeper-pea, its stem is solid, straight - it does not need any props or antennae-grabs. The appearance of the plant is "ruffy": the stem, leaves, pot-bellied beans and even flowers are covered with stiff hairs. It is protection against harmful insects. Soya is a very ancient cultivated plant. It was first cultivated in China seven thousand years ago. From there, it penetrated into Japan and many other Asian countries and turned there, along with rice, into the most important food product. This happened for a reason: soybean seeds are rich in oil and proteins, and what proteins! In composition, they are similar to meat proteins. And the Japanese have few livestock. For them, soy is a real lifesaver. I ate soy seeds - I tasted like meat. Both tasty and cheap! And in terms of the variety of dishes, Japanese chefs are great masters. Sausages and sausages made from soy cannot be distinguished from natural ones either in appearance or in taste. For residents of many Asian countries, soy replaces not only meat. It is worth soaking in water, and then squeezing out the swollen seeds - and a whitish liquid will flow from them. Here is the milk. And it’s easy to make cream, kefir, cottage cheese and cheese from milk. Many soy grains are ground into flour. Muffins and cookies are baked from it, pasta and sweets are made. Soy flour has a good feature: if it is added to wheat flour, the bread does not stale for a long time. But soy is also rich in oil, which is suitable not only for food, not only for the production of margarine and vitamins. From it you can also get fuel for cars and aircraft, and rubber. That is why they began to breed this "meat", "milk" and "oil" plant. Author: Osipov N.F.
Soy. Interesting plant facts
Soy is a leguminous plant that contains a large amount of protein and a significant part of the oil in the seeds. This plant has been cultivated in China for over five thousand years. Soy in combination with rice, containing starch, provides all the nutrients necessary for nutrition. The first soybean sowing experiments in Europe date back only to 1840, and these sowings were aimed at obtaining a substitute for natural coffee. In Russia, they began to cultivate soybeans only after the revolution. Soya is an exceptional plant in terms of its diverse uses. Flour, butter, cocoa and chocolate substitutes are obtained from soybean seeds. Many people love sweets - soy bars - and praline cake made from soy. Soybean oil is an ingredient in margarine. Glue for plywood, soap, varnishes, enamels, glycerin, linoleum, paints, celluloid, and plastic are made from soybeans. Car bodies are made from soy plastic. They are lighter than steel bodies by 450 kilograms, and their paint does not fade, as it impregnates the entire mass of the body. What is obtained from soy? Soy is called the "green cow" because milk, curdled milk, cottage cheese and cheese are prepared from its seeds. Getting milk from soybeans is available to everyone. Crushed raw seeds or one part of soy flour are boiled in seven parts of water, adding a little salt and sugar, filtered and soy milk is obtained, which differs little from cow's milk in taste and nutritional content. Milk is fermented into cottage cheese, casein. But the most interesting thing is that fiber is obtained from soybeans - soy wool. By special treatment with acids from soy protein - casein, as well as from cow's milk, threads are obtained from which a soft, durable, warm fabric is woven. Hats, carpets, upholstery for furniture are made from soy wool. Author: Verzilin N.
Soybean, Glycine hispida. Recipes for use in traditional medicine and cosmetology
Ethnoscience:
Cosmetology:
Attention! Before use, consult with a specialist!
Soybean, Glycine hispida. Tips for growing, harvesting and storing
Soybean (Glycine max) is an annual plant widely used in the food and industrial fields. It is a source of protein, fat and other nutrients. Tips for growing, harvesting and storing soybeans: Cultivation:
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