Trypsin inhibitors are unstable when exposed to heat, and in the process of processing into soybean milk, boiling and heating for 8 minutes can destroy more than 85%. Although there are still a few thermostable protease inhibitors, their activity is low, which is not enough to interfere with the digestion and absorption of egg protein.
Therefore, soybean milk and eggs can be eaten together, and the so-called "mutual grams" are completely unreasonable. Soymilk needs to be cooked thoroughly whether it is mixed with eggs or not. Otherwise, it will affect the digestion and absorption of protein, and may cause gastrointestinal symptoms such as poisoning, nausea, vomiting, abdominal pain, abdominal distension and diarrhea.
Extended data
Every100g of egg contains protein12.8g, mainly ovalbumin and ovalbumin, and contains 8 kinds of amino acids necessary for human body, which is very similar to the composition of human protein. The absorption rate of egg protein can reach 98%.
Every100g of egg contains11~15g of fat, which is mainly concentrated in yolk and easily digested and absorbed by human body. Egg yolk is rich in lecithin, sterol, egg yolk, calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins.
Soybean milk is rich in plant protein and phospholipids, and also contains vitamin B 1. B2 and nicotinic acid. In addition, soybean milk also contains minerals such as iron and calcium, especially calcium, which is very suitable for all kinds of people, including the elderly, adults, teenagers and children.
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