La Soya

ORIGEN:
La soya o soja, es una planta de origen chino y es uno de los alimentos mas completos que se conocen. Se trata de un género de plantas que se distinguen por sus flores fasciculadas y su legumbre bastante ancha.
Historia de la soya

• La soya fue considerada en China como fuente principal de proteínas desde tiempos milenarios, ademas de ser la base de la alimentación de China y Japón.

• En el año 1900 los investigadores comenzaron a apreciar sus virtudes hasta llegar a la conclusión de que se trata de una de las plantas mas benéficas para la humanidad.

valor nutritivo de la soya:
La soja es una legumbre muy nutritiva, que contiene un elevado porcentaje de proteínas (casi 37%) de alta calidad, con casi todos los aminoacidos esenciales menos uno, la metionina, la cual se completa con la combinación de soja con cereales como sugerimos en nuestras recetas.
A igual peso, la soja contiene el doble de proteínas que la carne, cuatro veces las proteínas de los huevos y doce veces las proteínas de la leche. También posee un 18% de grasas no saturadas, vitaminas A, E, F y grupo B (tianina,riboflavina y niacina). Es también una de las fuentes mas ricas en leticina, imprescindible para las células vivas, ya que emulsiona el colesterol y ayuda la asimilación de las vitaminas.
Los nutrientes presentes en las semillas de soja actúan mejorando el sistema circulatorio y nervioso. Su porcentaje de fibras previene el estreñimiento y es ideal en las dietas sin gluten (celíacos, alérgicos, etc.), para los regímenes bajos en calorías y para diabéticos.

PLATOS HECHOS CON SOYA:
* CEBICHE DE SOYA
* GUISADO LENTEJA CON SOYA
* SOPA DE ESPAGUETI CON SOYA
* ACELGAS GUISADAS Y SOYA
* SOYA ZANAHORIA CON CREMA
* GUISADO SOYA CHILAQUILES
* PAPAS CON SOYA
* HAMBURGUESAS Y SOYA
* POLLO EN SALSA DE TOMATE
* ALBÓNDIGAS
* MOLE SOYCINA
* SOPA DE PASTA CON SOYA
Development in the United States
In 1923, Alejandro Borquez opened the Sonora cafe in Los Angeles, which later changed its name to the El Cholo Spanish Cafe 5] Burritos first appeared on American restaurant menus at the El Cholo Spanish Cafe during the 1930s.[6] Burritos were mentioned in the U.S. media for the first time in 1934,[7] appearing in the Mexican Cookbook, a collection of regional recipes from New Mexico authored by historian Erna Fergusson.[8]

Regional varieties
Mexico
Burritos are a traditional food of Ciudad Juarez, a city in the northern Mexican state of Chihuahua, where people buy them at restaurants and roadside stands. Northern Mexican border towns like Villa Ahumada have an established reputation for serving burritos. Authentic Mexican burritos are usually small and thin, with flour tortillas containing only one or two ingredients: some form of meat or fish, potatoes, rice, beans, asadero cheese, chile rajas, or chile relleno.[9] Other types of ingredients may include barbacoa, mole, chopped hot dogs cooked in a tomato and chile sauce, refried beans and cheese, deshebrada, and (shredded slow-cooked flank steak). The deshebrada burrito also has a variation with chile colorado (mild to moderately hot) and salsa verde (very hot). The Mexican burrito may be a northern variation of the traditional taco de Canasta, which is eaten for breakfast, lunch, and dinner.[citationneeded]
Although burritos are one of the most popular examples of Mexican cuisine outside of Mexico, in Mexico they are only popular in the northern part of the country. However, they are beginning to appear in some nontraditional venues in other parts of Mexico.
Wheat flour tortillas used in burritos are now often seen throughout much of Mexico (possibly due to these areas being less than optimal for growing maize), despite at one time being peculiar to northwestern Mexico, the Southwestern US Mexican American community, and Pueblo Indian tribes.
United States
See also: Cuisine of the United States
The most common style of the burrito in the United States is not as common in Mexico. Typically, American style burritos are larger than Mexican ones, and stuffed with more ingredients than the principal meat or vegetable filling. Pinto or black beans, rice (with cilantro and lime or Mexican style), guacamole, salsas, cheese, and sour cream are frequently added.
San Diego
The San Diego style of burrito has been described as 'austere' and 'simple'.[11][12] A carne asada burrito in San Diego, for example, can consist solely of chunks of carne asada and guacamole,[13] or carne asada, guacamole, and pico de gallo salsa,[14] without other ingredients such as rice and beans. One may also encounter non-traditional, 'healthy' burrito fillings such as eggplant 15]
Contents of a California Burrito from San Diego.
The Californiaburrito, a San Diego-area specialty,[16] consists of chunks of carne asada meat, French fries, cheese, and either pico de gallo, sour cream, or guacamole (or some combination of these three).[17][18] The ingredients are similar to those used in the carne asada fries dish, and it is considered a staple of the local cuisine of San Diego, California.[19] With its merging of French fries with more traditional burrito fillings, the California burrito is an example of fusion border food.[15] Although the California burrito originated in San Diego sometime in the 1980s, the first documentation of a burrito in its style can be found in a 1995 article in the Albuquerque Tribune.
San Francisco
Also called a Mission or Mission-style burrito, the typical San Francisco burrito is produced on a steam table assembly line, and is characterized by a large stuffed tortilla, wrapped in aluminum foil, which can


BIOBLIOGRAFIA:
www.wikipedia.com
www.monografias.com
ww.cuidadodelasalud.com
www.consumer.es

IE: Bernardo O’Higgins
Profesor: Nuñez
Curso: Comunicación
Tema: La Soya

Integrantes:
David Rodriguez Argandoña
Erick Branco Ponce
Gianella Alejandra Moreno
Sisi Madeline Ascensio
Año y Seccion: 4to “A”