As the saying goes, men and women are not tired from work. In fact, if the food is properly matched, it can also bring magical effects. There are many kinds of food, but the nutrients are different. The human body's demand for nutrients is also multifaceted. If a reasonable diet can be achieved, it can not only increase appetite, strengthen digestion and absorption, improve food utilization, but also strengthen the body. In China people's diet, rice flour and beans account for a large proportion, so we should strongly advocate their proper collocation and give full play to their nutritional complementary functions. However, you must pay attention to the method when matching.

Mixed noodles made of 30% sorghum, 50% corn and 20% soybean; Flour made of 40% corn, 40% millet and 20% soybean can make the amino acids between them play a complementary role. Soybean flour, flour and corn flour each account for 1/3, and the nutritional value of pasta is 8 times higher than that of single pasta. The mixed food made of 15% soybean flour and 85% wheat flour increased its nutritional value by 1.8 times. When 20% soybean, 40% corn and 40% millet are mixed and ground, its nutritional value can be improved by more than 3 times. Using adzuki beans, mung beans, broad beans, peas and rice to cook porridge, cook rice or make bean products can improve the nutritional value to varying degrees. The physiological value of protein is 2-3 times that of lean meat, 2.5 times that of eggs and 12 times that of milk.

In addition, nutritionists remind that only when food and beans are matched in a certain proportion and eaten at the same time can the effect of improving nutrition be achieved.