1, the main components of soybean paste protein, fat, vitamins, calcium, phosphorus, iron, etc., these are indispensable nutrients;

2, soybean paste is rich in high-quality proteins, cooking not only to increase the nutritional value of the dish, but also protein in the microbial role of amino acids, which can make the dish presents a more delicious flavor, appetizing effect;

3, soybean paste is also rich in linoleic acid, linolenic acid, essential fatty acids and lower cholesterol are beneficial to the body to supplement, thus reducing the risk of suffering from cholesterol.

3, soybean paste is also rich in linoleic acid, linolenic acid, the human body to supplement essential fatty acids and reduce cholesterol are beneficial, thereby reducing the chances of cardiovascular disease;

4, soybean paste in the fat is rich in unsaturated fatty acids and soybean phospholipids, have to maintain the elasticity of blood vessels, brain and prevent the formation of fatty liver;

5, soybean flavor sweet and flat, can be "expel water bloating, remove heat paralysis in the stomach, injury in the shower. Under the blood, scattered five visceral accumulation of internal cold" and so on, is a good therapeutic food;

6, soybean in the saponin can slow down the aging of the human body; soybean in the lecithin in addition to the cholesterol on the wall of the blood vessels; to keep the blood vessels softened;

7, soybean suppression of pancreatic per, diabetes has a certain efficacy; soybean in the phosphorus content of the considerable, the cerebral nerves is very beneficial. Neurasthenia and physical weakness, often eat good; soybean rich in iron, iron deficiency anemia patients, great benefit.

The difference between soybean paste and sweet pasta sauce:

Sweet pasta sauce is made from flour. It is called sweet pasta sauce because the flour is fermented to produce sugar substances that will have the sweet flavor of cane sugar. This sauce is good for eating raw; sweet noodle sauce is used for dipping small onions, for roast duck, and for mixing cold dishes.

Soybean paste is technically made from fermented soybeans and does not contain flour. This soybean paste is more common in the Northeast and is known as "Northeast Sauce," which is suitable for dipping raw vegetables, as a stir-fry ingredient, or as an ingredient in miso soup.

Other than that, the flour-based sauce, also known as soybean paste, is made by washing and steaming 65 percent of the soybeans to a paste, then mixing it with 35 percent of the flour and fermenting it. This soybean sauce can be used to cook a variety of dishes, as well as to make fried noodles.

In the north, as long as the soybean paste has not been ground, containing whole or half a grain of soybean paste is known as bean paste, while the south of the bean paste is mainly broad beans, chili peppers, salt as the raw material fermented, according to the taste of different, more or less around the bean paste, such as Pixian beans

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