Soy yogurt

Soy yogurt. It is a food that combines the nutritional properties of soy with the health benefits of yogurt. It shares the wealth of nutrients that this ancient legume has, in terms of protein, lipid composition, as well as vitamins, minerals and other components Essential for the organism. That is why its consumption increases in the world in various forms that have long been accepted in oriental cuisine, but that are increasingly incorporated in different latitudes.


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  • 1 Soy
  • 2 Composition of soy
  • 3 Composition and use in risk groups
  • 4 Composition of soy yogurt
  • 5 In children
  • 6 In the elderly
  • 7 Other soy drinks
  • 8 Sources


Soy, a nutritious legume, is as ancient as wheat or lentils; its use dates back to the Asian continent approximately 5,000 years ago and has played an important role in feeding the eastern peoples, It is believed that the first writings on the Soybeans date from 2838 BC The Chinese considered it a sacred food and its discovery is attributed to Emperor Sheng-Nung, inventor of agriculture and medicine in China.

Soy composition

Due to its composition, soy is considered a wonder offered by the gods, it contains between 30 and 50% protein, 20% fat, 24% carbohydrates, in addition to B, A and E complex vitamins and minerals such as calcium , iron, magnesium and copper, It also contains fibers.

It is considered a beneficial food mainly because its fat content is unsaturated and its proteins are of high quality since they have all the essential amino acids for the body.
So when we talk about soy yogurt we are combining in this drink, the advantages of yogurt from the point of view of assimilation, nutritional value and health, with the nutritional properties of soy as a natural product, so with it we have a food rich and extraordinarily healthy.

Composition and use in risk groups

Consumption of soy and yogurt in particular, should be done at all times of life, is a complete food for pregnant and lactating women, growing children, adults and the elderly.

As for pregnant women, the traditional concept that pregnant women, due to having to feed two, should eat excessively, constitutes a dietary error. In reality, it is not a question of including more food in the diet, but rather Its composition provides the body with the necessary amount of essential nutrients for the good health of the mother and the healthy growth of the baby.

Proteins are the main element for the formation and development of body tissues, so it is very important that they form part of the diet during pregnancy.

Both milk and its derivatives are a source of valuable nutrients, such as protein and calcium. However, a certain resistance to milk often occurs in adults, due to the gastrointestinal disorders that it can cause, therefore it is recommended that the pregnant woman preferably consumes fermented milk products, such as yogurt, and in particular soy milk. Anemia also occurs frequently among pregnant women, because the blood volume necessary for the adequate irrigation and nutrition of the fetus is greater to the normal, since these anemias are usually light, to fill this deficiency it will be enough to add to the diet some foods rich in iron, among them, dried vegetables, soybeans and their derived products, among them yogurt.

Composition of soy yogurt

  • 9% cotyledon or soy bean .
  • 8% sugar .
  • 5% of crops.
  • 047% bicarbonate of sodium .
  • 016% carbonate of calcium .
  • The rest is water .

In the kids

In children, soy yogurt guarantees most of the nutrients necessary for psychic and motor growth, as well as the necessary amounts of energy. The use of 3 or 4 cups of milk or yogurt is recommended for its calcium content, of great importance at this stage of life for the development of bones and teeth, although it is recommended that in children below 2 years, a stage of life where there is an organism in full formation, development and growth, incorporate other dairy products whole or fortified with calcium, which provide the necessary energy and balance the diet appropriately.

In adolescence , food and nutrition have special characteristics. In it, a rapid process of growth, maturation and sexual development occurs, increasing their physical activity at moderate to intense levels that is associated with educational, productive, sports and recreational and with changes in tastes and food preferences, therefore it is necessary at this stage of life to consume varied and nutritious food.

At these ages, there is great variability in relation to weight and height, according to sex and the stage of rapid growth, as well as sexual development.

Nutritional disorders such as obesity, malnutrition and lack of specific nutrients such as iron that can affect quality of life are frequent at these ages. In almost all countries, adolescents prefer fast foods, almost always high in calories, fried foods, soft drinks and sweets. They omit certain foods, especially breakfast and lunch, and frequently use unconventional diets to gain or lose weight according to the desired body image.

In addition, toxic habits such as smoking and alcohol that interfere with healthy eating are incorporated.

In adolescence it is recommended for these reasons the ingestion of at least 3 cups of soy yogurt at different stages of the day that can be breakfast, snacks or lunch, depending on the balance of nutrients ingested, but which guarantee the adequate supply of necessary components to incorporate in this stage of life as proteins, iron and calories, as well as other vitamins and minerals that are part of its composition.

In the elderly

The elderly requires a diet in accordance with the internal physiological functions and the pattern of activities that decrease with age, which is why soy yogurt in this population group offers advantageous possibilities that combine a healthy diet with an adequate state of health. .

Soy yogurt provides a quality protein source, along with vitamins with antioxidant properties, but also offers unsaturated fats that prevent chronic non-communicable diseases that can be triggered at these ages.

In the particular case of women in this group, soy consumption is recommended for its beneficial and preventive properties in osteoporosis, some types of cancer and for reducing the discomfort associated with the menopausal period.

Other soy drinks

In dairy applications with soy, excellent nutritional and functional benefits can be achieved such as the preparation of cholesterol-free formulations, lactose-free and low-fat drinks, desserts, frozen foods, and yogurt-like products. Other additional applications for soy proteins include foods for baby and infant formulas.

In developing countries, the shortage of cow’s milk has made it invest in the development of plant-based protein drinks, Various factors such as dietary restrictions, to lower cholesterol and saturated fats, religious convictions, Buddhists, ethics Philosophically, Saving the Planet, or by personal choice, have led some people to become interested in consuming cow’s milk substitute products.There are also medical reasons such as lactose intolerance or allergies that increase interest in alternative products.

Currently, such products are known as either milk substitutes, alternative drinks or non-dairy drinks. An example is the different types of soy milk that in many cases serve as substitutes for cow’s milk.

  • Soy milk

Soy milk is milk from soy beans, it can be made with or without vanilla, chocolate or almond flavor, it is a good source of thiamine, iron, phosphorous, copper, potassium and magnesium, it has low Sodium content and some manufacturers fortify it with vitamin D, calcium, and vitamin B12, it is low in saturated fat and has no cholesterol.

It is one of the most common and easiest ways to incorporate soy into the diet, Asian cuisine and in particular Chinese, it is world famous, and among its main ingredients is Tofu which is nothing more than the well-known curdled milk of soy.It has the consistency of cheese although it can have a wide variety of textures depending on its use.

It is made with soy beans in a puree, in the same way that cheese is made with cow’s milk. It has no taste or smell, but absorbs the flavor of what is used for cooking.

Soy can be added to other beverages such as coffee substitutes, instant coffee, hot chocolate mixes, malted drinks, fruit mixes, jams and soups, among others. All of them combine the nutritional benefits of soy, with preferences of the population.

Although it is not properly a drink as such, soy oil should not be mentioned, as it is one of the most edible in the world.It is found in margarine, mayonnaise, salad dressings, imitation of dairy or meat products and a lot of pastry Commercial. Soybean oil has little flavor, making it ideal for many preparations, as it does not interfere with the flavor of other ingredients. It has the least amount of unsaturated fat from vegetable oils (85%) and does not contain cholesterol , is one of the few oils that contains the essential fatty acid linoleic, beneficial for the skin and the prevention of heart disease.


by Abdullah Sam
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