In addition, the main production process of tofu is pulping, that is, soybean is made into soybean milk; The second is coagulation, that is, soybean milk solidifies into a gel containing a lot of water under the combined action of heat and coagulant, so the nutritional components of tofu are much higher than soybean milk. Soybean residue is a by-product in the process of making soybean milk or tofu, which contains protein, fat, calcium, phosphorus, iron and other nutrients. When making tofu, it is the residue left after filtering the pulp juice. Bean curd residue is the best dietary fiber and is called "bean curd residue".
Extended information Soybean is the raw material of soybean milk. Soybean is the most special kind of Leguminosae. The main advantage of other beans is starch, which is used as food. The advantage of soybean lies in protein, which has the characteristics of the highest quality vegetable protein and meat. Soybean not only has a high content of protein, but also has an appropriate proportion of amino acids. In addition, lecithin contained in it is an important part of brain cells and a good thing for strengthening the brain. It is suggested that mothers with babies give more food to their children, which is good for their brain development and intellectual growth. Moreover, phytosterol in soybean can also reduce human cholesterol and reduce the occurrence of arteriosclerosis.
The most troublesome thing about eating soybeans is that oligosaccharides and dietary fiber in soybeans can make people feel flatulent and keep farting. The flatulence factor in soybean can be removed during processing. It is best to soak soybean for several hours before eating to make soybean milk. Or eating bean sprouts at home can not only solve the problem of flatulence, but also increase the intake of vitamin C when eating vegetables.
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People's Network-If beans are not eaten correctly, they are wasted. Authoritative nutritionists say that eating like this is the best.