Soybean MEAL
Soybean meal : Source of protein and fiber
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Soybeans are considered one of the most complete nutritional foods due to their high content of protein, fiber, minerals and vitamins.

There are several by-products such as soy milk, soybeans, soy protein and soy flour. We will continue talking about the latter, soy meal, which is obtained from ground soybeans.

High percentage of protein and fiber
This is the main property that distinguishes it from other flours, it has a high percentage of vegetable protein (37 gr. per 100 gr.) and fiber (17 gr. per 100 gr.). Whereas wheat flour contains 10 gr. of protein and only 2 gr. of fiber per 100 gr. approximately.

Source of vitamins
It contains a great variety of vitamins such as B12, B9, B7, B5, B2, B3, B1, it also has vitamin K, A, D and E.

Rich in minerals
Among the main minerals it contains are iron and calcium; it also contains phosphorus, magnesium, zinc, potassium, iodine and sodium.

The main use of soy meal is in confectionery and bakery. In the case of whole soy meal, it is used at industrial or semi-industrial level as a base for cakes, cookies and bakery products such as breads, pizza dough, buns; yeast is usually added for this purpose.

At home it can be used as a thickener for sauces, it is ideal for making breading because it absorbs less fat and also as a base for cakes and cookies. Another way to use it is to prepare milk from soy meal, it is boiled with water and when it cools it is stored in the refrigerator, it is a great base to prepare nutritious shakes.

Less cholesterol, more protein
Because of its high protein content, it can be incorporated into the daily diet, replacing animal proteins such as meat, which are much more fatty. In fact, it is one of the main foods of vegans as it acts as a substitute for meat. This avoids the increase of cholesterol in the blood.

It does not contain gluten
This is great news for celiacs, since the discomfort that can cause other flours with gluten such as diarrhea, vomiting, ulcer, fatigue, etc., can be avoided with the consumption of this flour.

It prevents some diseases
It is recommended to incorporate it in the diet to avoid cardiovascular diseases, to improve muscle development, to avoid osteoporosis, to prevent menstrual disorders, to prevent anemia due to lack of iron, to control diabetes and to improve constipation.