--- title: "Las Propiedades Nutritivas de la Soja - IVU - International Vegetarian Union" description: "Las Propiedades Nutritivas de la Soja: de Oxford Vegetarians Aunque en occidente es una recién llegada, la soja se ha cultivado durante miles de años en el lejano oriente. Su importancia era tal que los chinos de la antigüedad la consideraban como uno de los cinco cereales sagrados" url: "https://ivu.org/international-vegetarian-union/resources/interviews/6695-spanish-trans-oxveg-soya.html" date: "2026-11-06T00:13:11+00:00" language: "en-GB" --- # Las Propiedades Nutritivas de la Soja ![Las Propiedades Nutritivas de la Soja](https://ivu.org/images/legacy/history/banners/spanish-trans-oxveg-soya.png)| **Las Propiedades Nutritivas de la Soja** de **Oxford Vegetarians**--- Aunque en occidente es una recién llegada, la soja se ha cultivado durante miles de años en el lejano oriente. Su importancia era tal que los chinos de la antigüedad la consideraban como uno de los cinco cereales sagrados (junto con el arroz, el trigo, la cebada y el mijo). Su origen se remonta en la historia hasta el año 2838 a. C. en China, hasta el siglo VI en Japón y al siglo XVII en Europa. Hoy en día, Estados Unidos produce un tercio del consumo mundial, que se utiliza principalmente como alimento para el ganado y productos no alimenticios, con sólo el 2% destinado al consumo humano. Aún así, en algunas zonas de China, donde se preparan alimentos con soja de al menos 10 formas diferentes, su consumo diario puede llegar a 55 - 60 grms. En el Reino Unido, los derivados más conocidos de esta legumbre tan versátil son el tofu, la leche de soja y demás productos 'lácteos' derivados de la soja, así como análogos de la carne, tales como la Proteína Vegetal Texturizada (TVP). Su uso extendido en la industria alimenticia (se estima que la soja se utiliza en el 60% de los alimentos procesados) sin lugar a dudas ayuda a explicar porqué la soja se ha convertido en uno de los primeros cultivos en ser genéticamente modificados; motivo de considerable y justificable preocupación para muchos de sus consumidores. Al igual que la mayoría de las legumbres, la soja es una excelente fuente de fibra dietética, hidratos de carbono complejos y proteínas vegetales. Su lado negativo es que su porcentaje en grasa es relativamente alto, aunque la mayor parte es grasa insaturada. Por ejemplo; 100 g. de brotes de soja secos y crudos contienen 35'9 g. de proteínas, 15'8 g. de hidratos de carbono, 8'5 g. de agua y 18'6 g. de grasas, de las cuales sólo 2'3 g. son grasa saturada. Naturalmente, una vez cocinada, aumenta su contenido de agua mientras que se diluyen los otros nutrientes, pero 100 g. de tofu cocido al vapor, por ejemplo, todavía contienen 8'1 g. de proteínas. Aún así, es el contenido de micronutrientes en la soja (y, consecuentemente, en otras legumbres) lo que puede que sea de mayor relevancia. Por ejemplo, fitoquímicos tales como saponina (presentes en una variedad de legumbres) y fitoestrógenos isoflavonoides (los estrógenos de la planta -presentes principalmente en la soja-) estimulan el bienestar de los huesos y reducen el riesgo, tanto de enfermedades cardiovasculares, como de cánceres relacionados con las hormonas. Ciertamente, un estudio reciente realizado por el Centro de Investigación Oncológica de Hawaii mostró que las mujeres que consumían alimentos ricos en fitoestrógenos tenían un reducido riesgo de contraer cáncer de endometrio, comparado con las mujeres que consumían poco o nada de estos alimentos. De todas formas, una revisión de 58 estudios epidemiológicos mostrando los resultados de la relación entre el consumo de legumbres y el riesgo de cáncer realizado por la Fundación Mundial para la Investigación sobre el Cáncer mostró resultados inconsistentes, por lo que el jurado todavía no se ha pronunciado sobre esta cuestión. El efecto de reducción de colesterol de la proteína de soja es mucho más cierto. Un reciente análisis exhaustivo sobre los efectos de la proteína de soja en los lípidos del suero en 29 experimentos clínicos controlados mostraron que el colesterol total se reducía en un 9'3%, el colesterol LDL (colesterol malo) se reducía un 12'9%, los triglicéridos se reducían en un 10'5%, y el colesterol HDL (colesterol bueno) aumentaba en un 2'4% en los grupos testados (proteína de soja) en comparación con los grupos de control. Estos efectos beneficiosos sobre los lípidos del suero probablemente son responsables de una considerable reducción de las enfermedades coronarias. Otros beneficios potenciales de las legumbres incluyen su extremadamente bajo nivel de glucosa, lo que sugiere que podrían ser unos alimentos particularmente importantes para diabéticos e individuos con riesgo de convertirse en inmunes a la insulina, así como el alivio de síntomas menopaúsicos. ***Paul Appleby*** | \| \| \|---\|---\| A note on this archive. The history section of this website is drawn from a body of legacy content originally compiled by John Davis, former manager of the International Vegetarian Union. It represents his curation of historical material, and in places includes passages written by him directly. Over the years, the IVU website has migrated between several different hosting servers. In the course of these migrations, a number of PDF files were unfortunately lost, and **some links to PDF documents may no longer function**. 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