It is a functional food, according to ANVISA it is any food or ingredient with claimed functional properties that, in addition to basic nutritional functions, produces beneficial effects on health, and must be safe for the consumption without medical supervision.
Soy belongs to the group of legumes rich in nutrients such as proteins, fiber and minerals (iron, potassium, selenium, among others). Also composed of isoflavones (phytoestrogens), these are widely distributed in the plant kingdom.
In recent decades, there has been a great interest in studying the benefits that soy can provide, including control of many chronic diseases such as helping to reduce cholesterol, it can also prevent post-menopausal bone loss and osteoporosis. Other studies indicate that in addition to the aforementioned effects of soy, the isoflavones (phytoestrogens) present in legumes and especially soy function as antioxidants, which combat free radicals, which are potentially harmful to health as they are related to diseases. cardiovascular disease, cancer and aging.
Reference
ANVISA
Castro SJF. Soy and its benefits for human health. Santa Catarina.
Ministry of Agriculture, Livestock and Supply: Proceedings of the 1st Brazilian Symposium on the benefits of Soy for Human Health. 2001.
Revenue
Nutritious Stroganoff
Ingredients
2 cups of textured soy protein
2 tablespoons margarine
1 onion
2 garlic cloves
3 cups of tomato sauce
3 tablespoons of wheat flour
3 cups of milk
Salt to taste
Method of preparation:
Soak the soy protein for 30 minutes in warm water. Drain and sauté the onion and garlic in 1 tablespoon of margarine. Add the tomato blended in a blender and sifted, letting it cook for 10 minutes. Then melt the rest of the margarine, add the wheat flour and let it brown. Gradually add the warm milk, stirring well to avoid lumps. If there are lumps, blend in a blender, return to heat and stir. Add this sauce to the stew. Check the salt and sprinkle with parsley. Serve hot, accompanied with white rice.
Recipe from the “Eat well†program – SESI