Soy NON-GMO
SOY IN ALL ITS VARIETIES
Extraordinarily nutritious, soy is one of the best sources of vegetable protein, making it a must for vegans and vegetarians. It can be taken in grain or in the form of derivatives, such as shoyu, tamari or miso, three very healthy condiments that, while adding flavor, enrich the diet.
TYPES OF SOY
One of the great advantages of yellow soybeans is that it contains all the essential amino acids, so its protein has a high biological value; specifically, it provides 38% of this nutrient. It also has phytoestrogens, isoflavones, calcium, magnesium and other minerals; a composition that makes it an interesting food during menopause, since it is beneficial for the bones and the cardiovascular system.
Although it is a legume, and as such requires prior soaking and cooking for several hours.
VARIETIES OF SOY TYPES
- The yellow is consumed mainly in the form of derivatives: oil, lecithin, drink, tofu, tempeh, sauce, miso and textured.
- The black (sweet, soft, more digestible than the yellow and rich in polyphenols and antioxidants)
- The green or mungo (its germinated version is well known, although stewed with vegetables it is delicious and very digestive.
- The red is characterized by its high consumption, especially in China and Japan for its contribution in large amounts of protein and benefits to the body, especially in diabetics.
HEALTH BENEFITS:
Limited/low use of herbicides.
It contains the nine essential amino acids for the body.
Excellent source of vegetable protein (substitute for animal meat).
They have a low glycemic index, ideal for obese and/or diabetic patients.
Its presence of isoflavones helps reduce blood pressure.
Ideal for the production of soy milk.
GMO – Genetically Modified Soybean
NON-GMO SOYBEANS that have not been genetically modified
GRADE #2 GMO, suitable for human consumption with export standard quality
Soy GMO
SOY MGO
Specifications
*MODIFIED GRADE #2
*GMO Soy #2
*ORIGIN: Brazil
*Specifications
*GRADE #2 GMO SOY, SUITABLE FOR HUMAN CONSUMPTION
*QUALITY: EXPORT STANDARD QUALITY
*GMO #2
*TEST WEIGHT: 54 POUNDS PER BUSHEL, MIN
*PROTEIN: MIN: 34%
*MOISTURE CONTENT: MAX. 13.5%.
*FOREIGN MATTER: MAX 2.00
*OIL CONTENT: MIN 18.5%
*ORDER: 20%MAX
*TOTAL DAMAGES: 4%.
*LEGS: 3%MAX
*FREE FATTY ACIDS: 1%MAX.
*DISCOLORED SEEDS: 2% MAXIMUM
SOY NON-GMO
Specifications
• YELLOW SOYBEANS GRADE FOR HUMAN CONSUMPTION
• TYPE: NON-GMO, GRADE #1
• HARVEST YEAR: 2021 / CURRENT
• STANDARD EXPORT QUALITY
• HUMIDITY: 13.0% MAX.
• ORGANOLEPTIC: CLEAN AND BRIGHT -NATURAL APPEARANCE
SMELL
• TEST WEIGHT 56 POUNDS/MIN/BUSHEL
• HEAT DAMAGED GRAINS: 0.2% MAX.
• TOTAL DAMAGED GRAINS: 1.0% MAX.
• BROKEN GRAIN: 5.0% MAX.
• GRAIN WITH ANOTHER COLOR: 1.0% MAX
• FOREIGN MATERIALS AND IMPURITIES: 1% MAX.
• MAXIMUM SPELLED PARTICLES: 2%
• PROTEIN PERCENTAGE: 35% MIN.
• OIL CONTENT: 18% MIN.
• LIVE INSECTS: NONE
• MAXIMUM NORMAL RADIATION
• SEEDS / SHELL: HO SHELL, NO VIRUS, NO INSECT PARTS, NO POISONOUS AND NON-GENETIC MATTER
• SEED: PHYTOSANITARY PRODUCT CERTIFICATE
• AFLATOXIN: < 5.0 ug/Kg
• MOLD PARTICLES: THE LARGEST 0.5% OF THE EPIDERMIS IS LIGHT YELLOW OR YELLOW
• FREE FATTY ACIDS: < 1% KOH/g
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