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The contents of these essential amino acids are quite reasonable compared with the ideal values recommended by FAO.

Protein has a good amino acid composition pattern, rich in glutamic acid, alanine and aspartic acid, and high in lysine.

2. Fat: Soybeans and black beans have higher fat content, while other beans except soybeans and black beans, such as kidney beans, have lower fat content, but their fatty acid composition patterns are better and contain more.

Unsaturated fatty acid

Mainly, mainly including linoleic acid and linolenic acid.

3, vitamins: beans contain vitamin A, vitamin B, vitamin C and vitamin E.

4. Minerals: Different beans contain different minerals, such as iron in soybeans and calcium, iron, potassium and magnesium in kidney beans.

5, dietary fiber: beans contain dietary fiber, which has many benefits to the body.

Extended data

Beans should not be eaten together;

1, tofu avoid shallots: tofu contains calcium, and shallots contain a certain amount of oxalic acid. Eat together and combine into calcium oxalate, which is not easy to absorb.

2, soybeans avoid pig blood: the same food will be indigestion.

3. Soybeans and yogurt: The chemical components contained in soybeans will affect the absorption of rich calcium in yogurt.

4, soybeans and pig blood: the same food will cause indigestion.

People's Daily Online-Recommended reading: Nutritional value of legumes and food precautions.

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