Generally, plant protein such as grains is called incomplete protein due to the incomplete types of amino acids. Soy protein is the only plant-based complete protein, and its amino acid composition is similar to milk protein. Except for the slightly lower methionine, the remaining essential amino acids are rich in content.
In terms of nutritional value, soy protein can be equivalent to egg, milk, beef and other animal proteins, and is the closest to human amino acids in genetic structure, so it is the most nutritious plant protein.
(Note: “Complete protein” means that the protein not only provides essential amino acids from food, but also these amino acids are in a good balance to meet the health needs of the human body.)
Health benefits of soy protein
Although soy protein is a plant protein, it has gradually attracted people’s attention due to its special amino acid content and special functional ingredients such as soy isoflavones. More and more clinical and experimental studies have confirmed that soy protein has a protective effect on the kidneys.
- With a low-fat diet, it helps lower cholesterol.
- Consistently eating it will help reduce the risk of certain cancers
- Unique sports nutrition value, it is a healthy food for dieters
- Promote calcium absorption and utilization, improve bone health
- Transport nutrients, enhance immunity and promote growth
- Balance endocrine, alleviate related diseases
- Positive effects on the kidneys!
Soy protein digestibility
No matter how good the quality of the protein itself is, it is no good that it is difficult to digest and absorb. The digestibility of soy protein itself is not low, which is basically the same as that of milk. However, the digestibility of soy protein in different foods is high or low:
- The protein digestibility of boiled soybeans is 65%
- The protein digestibility of whole soy flour is 75% to 92%
- The protein digestibility of defatted soybean meal is 84%-90%
- The protein digestibility of tofu is 93%
- The digestibility of soy protein isolatedis 97%
Patients with kidney disease have a longer course, and good nutritional support can improve immune function, prevent infection, reduce complications, and improve the quality of life. Adhering to the principle of low protein, it is beneficial for patients with kidney disease to consume soy and its products in moderation.