Soybeans are a product that is characterized by its high consumption throughout the world , especially in China and Japan. It is an essential cereal in people's daily diets due to its great contributions of proteins and benefits to the body. There are several types of soybeans, today we will highlight some of the most common in other cultures, although they are not traditional to what we usually see in the market.
yellow soybeans
It is the type of soy that contains the most protein content, sometimes compared to the amounts of protein that chicken has , so it is considered a good substitute in vegan diets. The carbohydrate content is low, which makes it a food with attractive properties for diabetic people. As for fiber, fatty acids, and minerals, they are high.
green soybeans
Green soybeans are also known as mung beans, they are generally grown in warmer areas. In reality, green soybeans are a legume and not a cereal. It is native to India and is considered a typical dish of the regions near the foothills of the Himalayas. This legume owes its name soy to its protein value, considered higher than traditional soy , that is, for every 100g of green soybeans, at least 25g is protein . The minerals that stand out are magnesium and iron, which reduce the symptoms of anemia in the body.
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black soybeans
It is a smaller variety of soybean, grown to be used primarily as a dry bean. Of all the types of soybeans, this is probably the least known. Its appearance is similar to that of the most traditional soybean, however it changes in color. Black soybeans have as many properties and benefits as other types of soybeans, although they are the most recommended for inclusion in diets that seek to reduce weight , this is thanks to their satiating power and high fiber content.
red soybeans
Red soybeans, also known as azuki beans , are a widely consumed legume on the Asian continent. Its nutritional composition is different from that of yellow soybeans, its amount of protein is considerably lower as well as its calories, however it is still a complete food. This type of soy contains the highest amount of slowly absorbed carbohydrates , bringing a positive impact on the diet of diabetic people.
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