Soy

Soy according to DSTU 4964:2008
Humidity –base 12,0%;
Garbage admixture –base 2,0 %;
Protein –base 34,0 %, мін. – 30,0 %;
Oil admixture –base – 15,0%, max. – 20,0%;
Damaged grains –max. 5,0%;
Wrinkled grain –max. 10,0%.

Soy is one of the oldest cultivated plants. The history of cultivation of this culture is estimated at least five thousand years. This is the most common thing among legumes and oilseeds. It is widely used as food, feed and technical culture. They make butter, milk and milk substitutes, flour. Soybean oil makes up about 30% of the world’s vegetable oils. Soy flour is used as a protein supplement. The popularity of edible soy is due to the following characteristics:

– high productivity;

– very high (up to 50%) protein content

– the presence in the composition of B vitamins, iron, calcium, potassium, essential amino acids and essential polyunsaturated fatty acids (linoleic and linolenic);

– the possibility of preventing osteoporosis and cardiovascular disease;

Due to all that, soy is often used as an inexpensive and useful substitute for meat and dairy products, and not only by people with low incomes, but also by people who refused on meat for any reason or for example, vegetarians. Also, soybeans are part of the feed of young farm animals. Soybean meal is widely involved in the meat and dairy industry and is part of many meat products. Soybean is a non-waste culture, all parts of the plant are processed into more than four hundred types of various products.

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