Soya beans, sometimes cold soybeans, are a legume grown extensively in Asia. They are very popular with vegans and vegetarians as they contain all of the protein found in meat, Eggs and milk products and are considered a superfood. The soybean, or as the Japanese call it, Shoyu, is used to make a number of soy products ranging from soy sauce right through to miso and tofu. Mature beans are fairly bland to taste, however, the younger green soya bean is much more appetizing.
Organic soya beans are grown using traditional methods and without synthetic fertilizers, chemicals or genetically modified organisms.
Half a cup of soya beans contains between 40 and 75 mg of isoflavones. It is generally accepted that between 30 and 50 g of isoflavones provide health benefits. These specific health benefits include -:
Decreased risk of cardiovascular related disease including heart attack and stroke. This is due to soy’s ability to reduce total and LDL levels of cholesterol 
Decreased effects of menopause, particularly reduced instances of hot flashes ,
thought to be due to the high level of phytoestrogens contained within soy.
Lowering blood pressure levels and improved elasticity of artery walls
Better bone health 
Potentially improve cognitive function 
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 Heart-healthy effects of soy consistent over time
Extracted or synthesized soybean isoflavones reduce menopausal hot flash frequency and severity: systematic review and meta-analysis of randomized controlled trials
Dietary Total Isoflavone Intake Is Associated With Lower Systolic Blood Pressure: The Coronary Artery Risk Development in Young Adults (CARDIA) Study
Soy, isoflavones and atherosclerosis
 Soy foods: are they useful for optimal bone health?
Soy isoflavones and cognitive function