The “Calcium Champion” and “V C Master” in the legume world even prevent osteoporosis
Soybean is native to China and is inexpensive and recognized as a premium protein.
With the development of food processing technology, soy products have become a daily inseparable food.
Experts said that traditional soybean products are divided into non-fermentable and fermented soybean products. The former includes tofu, bean hull, yuba, etc., and it has fermented bean curd, bean paste, etc., each with nutritional advantages.
Calcium champion: Tofu, bean curd, bean curd, yuba and other tofu digestion and absorption rate of up to 92%?
95%, excluding cholesterol, suitable for “three high” people and patients with arteriosclerosis; its rich phytoestrogens can prevent osteoporosis.
Different tofus are eaten differently. Northern tofu is suitable for frying and filling; South tofu is suitable for cold salad, braised, and soup.
Dried bean curd is a reprocessed product of tofu, which contains various minerals such as calcium, phosphorus and iron.
Soybean skin contains a variety of minerals such as calcium, which helps prevent osteoporosis and promote bone development.
The yuba is processed from soy milk and transformed into protein. Is the glutamic acid content 2 of other legumes or animal foods?
5 times, with a good brain function.
The phospholipids also reduce plasma in the blood.
However, the amount of yuba is higher, and 100 grams of dried yuba contains 459 kcal.
Dietary fiber master: edamame, bean dregs edamame harvested when the soybean is immature, rich in supplemental fiber, can not only improve constipation, but also help lower blood pressure, high blood pressure; slightly more unsaturated fatty acids, such as essential for human bodyOleic acid and linolenic acid can improve slight metabolism.
The edamame has a high potassium content, which is often eaten in the summer to compensate for the loss of potassium caused by sweating, and to alleviate the fatigue and loss of appetite.
The method of eating is varied. In addition to cooking with salt, it is necessary to fry the peeled beans together with bacon and tofu.
However, those who are allergic to soybeans should not eat more.
Bean dregs is the residue left by filtering when making tofu or soy milk. It has high fiber and low feces. It has preventive and therapeutic effects on diseases such as obesity and high blood pressure. It is used for making steamed bread, scrambled eggs, etc. The nutrition is complementary and the taste is excellent.
Vitamin C master: After the sprouting of bean sprouts, the vitamin C content increases, including 9 per 100 grams of bean sprouts.
21 mg; some proteins will be broken down into a variety of essential amino acids, which are more beneficial for absorption.
Bean sprouts are suitable for long-term frying, it is best to eat with meat, such as fried pork with bean sprouts, boiled fish and so on.
Minerals: Fermented soy products (bean paste, cardamom, bean curd, etc.) After soy fermentation, it can produce B vitamins, and the protein becomes a digestible carbohydrate and amino acid, and the taste is more delicious.
In addition, soluble minerals increase by 2?
Some fermented soy products contain soy protein kinase, which helps fight blood clots.
Tofu is a common flavored side dish, and bean paste can be eaten with vegetables such as cucumber.
Experts suggest that when purchasing soy products, it can be identified by sensory, the color, fragrance, taste of the qualified products is normal, and there is no impurity.
However, the insurance method is still to go to the mall to buy products that are produced by the manufacturer.
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