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What are the breakfasts without starch?
Tofu brain, soybean milk, milk, eggs, yogurt

1, tofu

Tofu brain is a famous traditional snack of Han nationality, which is often mixed with tofu flower and tofu. According to different tastes in different places, the north prefers salty taste and the south prefers sweet taste, like some parts of Sichuan like hot and sour taste.

2. Soy milk

Soymilk is a favorite drink of China people, and it is also a nutritious food suitable for all ages. It enjoys the reputation of "plant milk" in Europe and America. 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.

3. Milk

Milk is one of the oldest natural drinks, known as "white blood", and its importance to human body can be imagined. Milk is rich in minerals, calcium, phosphorus, iron, zinc, copper, manganese and molybdenum.

The most rare thing is that milk is the best source of calcium for human body, and the ratio of calcium to phosphorus is very suitable, which is beneficial to the absorption of calcium. There are at least 100 complex species, and the main components are water, fat, phospholipids, protein, lactose and inorganic salts.

4. eggs

Eggs, also known as chicken eggs and chicken eggs, are eggs laid by hens. There is a hard shell outside, and there is an air chamber, egg white and egg yolk inside. Rich in cholesterol and nutrition, an egg weighs about 50g, contains 6-7g of protein and 5-6g of fat.

5.yogurt

Yogurt is a kind of dairy product which takes milk as raw material, adds beneficial bacteria (starter) to pasteurized milk, ferments, and then cools and fills.

At present, most yogurt products on the market are solidified, stirred and fruity with various juices and jams. Yogurt not only retains all the advantages of milk, but also exerts its advantages and avoids its weaknesses in some aspects, making it more suitable for human nutrition and health care products.

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