Proteins derived from soy

Soy has 36% high quality proteins, in addition to the eight essential amino acids. Soy-based foods are low in calories, contain no cholesterol, or almost none of the saturated fats, so abundant in most animal meats.

If the soy beans are taken directly, only a small portion of the proteins is assimilated. In contrast, through natural fermentation, soybeans undergo a total biological transformation, thanks to protein molecules, carbohydrates and lipids are converted into amino acids, sugars, simple and easily assimilated fatty acids.