Soy-bean oil is obtained from soy beans. In world production of plant oils it occupies the first place. Raw soy-bean oil has brown with green colour, refined oil – light-yellow colour. Soy-bean colour is used for food and as raw material for production of margarine. Only refined oil may be used for food. Soy-bean oil is used in the same way as sunflower oil. It is better for vegetables than for meat.
Soy-bean oil contains record amount of vitamin E1 (tocopherol) that participates in formation of sperm. 114 mg of the vitamin is contained in 100 g of oil. For example: in the same amount of sunflower oil there is only 67 mg of tocopherol, in olive oil – only 13 mg. This vitamin promotes normal development of pregnancy and fetus. Besides that tocopherol helps to cope with stresses, avoids cardio-vascular diseases, and disfunction of reins.
Among all plant oils soy-bean oil has the highest biological activity and is digested by organism for 98 %. Soy-bean oil contains essential non-saturated fat acids, tocopherol that is a natural antioxidant, and lecithin that regulates cholesterin exchange. Linoleic and linolenoic acids, like amino acids, are not synthesized by human’s organism and are essential. Soy-bean oil improves metabolism, strengthen immune system.
Phytosterols contained in soy-bean oil have positive influence on skin and renew it. Soy-bean oil contains native proteins.