Soybeans are the yellow seeds of the leguminous plant soybean and are the "King of Beans". Soybeans are sweet and mild in nature and flavor, and are returned to the spleen, stomach, and large intestine meridians. It contains about 40% protein, which is comparable to animal protein in both quantity and quality, so soybeans are known as "plant meat" and "green dairy cow". Soybean protein contains a relatively complete set of essential amino acids, especially lysine, which just makes up for the lack of lysine in cereals. The methionine lacking in soybeans can be supplemented by cereals. Therefore, our people have always eaten a mixture of grains and beans to complement the protein, which has a certain scientific reason. The fat content of soybeans is 18-20. The advantage over animal fats is that they contain less cholesterol and are rich in linoleic acid and linoleic acid. These unsaturated fatty acids enable soybeans to lower cholesterol. They also contain more lecithin, which is beneficial to the development of the nervous system. important meaning. Every 100 grams of soybeans contains about 367 mg of calcium and 571 mg of phosphorus. It is very suitable for preventing rickets in children and the elderly who are prone to bone decalcification. It is also of great benefit to those with neurasthenia and physical weakness. Soybeans contain 11 mg of iron per 100 grams, which is not only large but also easily absorbed by the body, so it is extremely beneficial to growing children and patients with iron deficiency anemia. In addition, there are inorganic salts such as potassium and sodium and some essential trace elements. Soybean fiber is rich in saponins, which can reduce cholesterol in the body. According to Australian researchers, cholic acid secreted by the human body to digest fat is synthesized from cholesterol in the liver. Food fiber containing saponins can absorb cholic acid and excrete it with feces. The consumption of cholic acid must continue to produce cholesterol in the body to compensate, thus promoting the metabolism of cholesterol, which not only helps to reduce the deposition of cholesterol, but also indirectly plays a role in protecting heart health. The various nutritional advantages of soybeans determine its medicinal value. Our ancestors have discovered this a long time ago. For example, in the "Shen Nong's Materia Medica" written in the name of Shen Nong by the Han Dynasty, soybeans were listed as middle-grade and pointed out that they can cure "carbuncle", "pain relief", etc.; The Liang Dynasty's "Famous Doctors" said that soybeans can "dispel water distension, remove heat numbness in the stomach, stranguria due to injuries, blood stasis, and dispel accumulation of internal cold in the five internal organs" and so on. Li Shizhen of the Ming Dynasty pointed out that soybeans "treat kidney disease, relieve water and qi, control wind and heat, activate blood circulation, and detoxify all kinds of poisons." He also cited the "Taking Soybeans" prescription in "Secret Records of Yannian": Five liters of soybeans, like making sauce, take Pound the yellow powder into powder, use pig fat to make a paste, and make it into a big ball of Wuzi. Take 50 to 100 pills each time with warm wine. It can make people "grow skin, improve color, fill bone marrow, increase strength, replenish deficiency and enable food." Huang Gongxiu's "Materia Medica Seeking Truth" has a very precise discussion: "Soybeans, according to the book, are sweet in taste. Taking too much Qi will cause phlegm and make you cough; it is also said to relax the middle and lower Qi, benefit the large intestine, and eliminate water swelling and poison. The theory seems to be one or two different. Who knows that the book says that it is sweet and stagnant, which means that the Qi is not cooked well. It also means to loosen the bowels; the book says that it is good for the intestines when it is cold and raw, and when it is not cooked, it will cause diarrhea. Taking too much of the beans will cause diarrhea, so the beans must be divided into raw and cooked ones. If used as a supplement, it must be stir-fried, but it should be eaten sparingly. If it is taken too much without restraint, it will cause phlegm, qi stagnation, and coughing. : 1. Soybean skin soup: 200 grams of soybean skin, decoct in water and take three times, one dose per day. Treat constipation or habitual constipation. 2. Soybean peel charcoal: Grind fried soybean peel charcoal into powder, take 3-9 grams each time, 2 times a day with boiled water. Treat diarrhea. Attached: Soybean sprouts. Fresh soybean sprouts are sweet in taste and cold in nature, non-toxic, while dried soybean sprouts are sweet in taste and neutral in nature. Enters the spleen, stomach and bladder meridians. It has the effects of promoting dampness, clearing away heat and clearing the meridians. It is used for diseases such as summer heat dampness, dampness and temperature, fever, body weight, chest tightness, dampness, edema and other symptoms.