What are the pictures of bean products? Bean products have become the mainstream health food at present. They are not only rich in variety, but also very delicious. Although bean products are rich in nutrition, the more the better. Let's share the pictures of bean products.

What food pictures do bean products have? 1 Which foods belong to bean products?

Bean products are mainly divided into two categories, soybean food with soybeans as raw materials and other bean products with other miscellaneous beans as raw materials. Soy food includes bean powder, tofu, soybean milk, soybean milk powder, dried tofu, yuba, vegetarian chicken, vegetarian ham, fermented bean products, soybean protein powder and its products, soybean sticks, soybean frozen food and so on. Fermented bean products such as shellfish, fermented bean curd, lobster sauce, sour soybean milk, etc.

After beans are processed into tofu, the content of inorganic salts such as calcium and magnesium increases due to the use of brine, which is suitable for patients with calcium deficiency.

Bean products are processed from soybeans, such as tofu, dried tofu, soybean milk, tofu, yuba, bean sprouts and so on. Because soybean is processed, not only the protein content is not reduced, but also the digestion and absorption rate is improved. At the same time, all kinds of bean products taste delicious and promote appetite. Bean sprouts are also rich in vitamin C, which can play a regulatory role in winter and spring when vegetables are scarce.

What are the bean products?

Bean products include tofu, shredded bean curd, fermented bean curd, soybean milk, fermented soybean, soy sauce, bean sprouts, bean sausage, bean bran, bean fish, shredded lamb tripe, cat ears, vegetarian chicken wings and soybean ears.

1, tofu is the most common bean product, also called water tofu. According to legend, it was invented by Liu An, the king of Huainan in Han Dynasty. The main production process is pulping, that is, soybean is made into soybean milk; The second is solidification, that is, soybean milk solidifies into a gel containing a lot of water under the joint action of heat and coagulant, that is, tofu.

2. Bean curd silk is also called cloud silk. Shredded bean curd and bean curd skin are semi-dehydrated products, which are a kind of characteristic traditional bean products and belong to the derivative food of bean curd. Shredded tofu was once the food of the royal family in Shanggong. The protein content of shredded tofu and tofu products is higher than that of soybean. Tofu protein is a complete protein, which not only contains 8 amino acids necessary for human body, but also has high nutritional value. Most people can eat it.

3. Douchi is a traditional condiment for fermented bean products in China. Douchi is made by using black beans or soybeans as the main raw materials, decomposing soybean protein with Mucor, Aspergillus or bacterial protease, adding salt, wine and drying to inhibit the activity of enzymes and delay the fermentation process. There are many kinds of lobster sauce, which can be divided into black lobster sauce and yellow lobster sauce according to processing raw materials, and salty lobster sauce, light lobster sauce, dry lobster sauce and water lobster sauce according to taste.

4. Soy sauce is a traditional condiment in China. Liquid condiment brewed from beans, wheat and bran. It is reddish-brown, with unique sauce flavor and delicious taste, which helps to promote appetite.

Soy sauce is evolved from soy sauce. As early as 3000 years ago, there was a record of making soy sauce in the Zhou Dynasty in China. The invention of brewing soy sauce by working people in ancient China was purely accidental. Fresh meat was the earliest condiment used by ancient emperors in China, which is similar to the production process of fish sauce today, because the excellent flavor gradually spread to the people. Later, it was found that soybeans tasted almost the same and were cheap, so they were widely spread to eat.

With the spread of Buddhist monks in the early days, it spread all over Japan, South Korea, Southeast Asia and other parts of the world. The manufacture of China soy sauce was a family art and secret in the early days. Its brewing was mostly controlled by a master, and its technology was often passed down from generation to generation or passed down by a group of masters, forming a certain brewing method.

5, vegetarian chicken wings are dried tofu products, because they are shaped like chicken wings, so they are called vegetarian chicken wings. Salty and refreshing, hard and tough, not rotten for a long time, is a delicious food in China's major cuisines. Vegetarian chicken wings are nutritious and contain a lot of minerals needed by human body, such as protein, fat, carbohydrate, calcium, phosphorus and iron. In the production process, dried bean curd will be added with salt, fennel, pepper, aniseed, dried ginger and other seasonings. It is fragrant and fresh, and can be eaten for a long time, so it is known as "vegetarian ham".

What food pictures do bean products have? Bean products are processed from soybeans, adzuki beans, mung beans, peas and broad beans. Most bean products are tofu and its replicas made of soybean milk solidified noodles.

Classification:

Bean products are mainly divided into two categories, namely fermented bean products and non-fermented bean products. Fermented bean products are bean products made from soybean as the main raw material and fermented by microorganisms. Such as fermented bean curd, fermented soybean, etc. Non-fermented bean products refer to tofu made from soybeans or other miscellaneous beans, or tofu that has been pickled, fried, smoked and dried, such as tofu, soybean milk, shredded tofu, tofu skin, dried tofu, yuba, vegetarian ham, etc.

Nutrition of bean products and problems that should be paid attention to;

The nutrition of bean products is mainly reflected in its rich protein content. Bean products contain essential amino acids similar to animal protein, and also contain minerals such as calcium, phosphorus, iron, vitamin B 1, B2, cellulose and so on.

However, soy products do not contain cholesterol. Therefore, some people advocate that people suffering from obesity, arteriosclerosis, hyperlipidemia, hypertension, coronary heart disease and other harmful diseases should eat more beans and bean products. For healthy people, it is not advisable to have a single source of nutrition. Bean products can be used as one of the sources of protein. Bean products are an important part of a balanced diet.

Although bean products are rich in nutrition and good in color, smell and taste, they are not suitable for everyone. People with the following diseases should avoid eating or eat less:

(1) Peptic ulcer: Patients with severe peptic ulcer should not eat soybean, broad bean, shredded bean curd, dried bean curd and other bean products, because they have high purine content and can promote gastric juice secretion; Dietary fiber in whole beans can also cause mechanical damage to gastric mucosa. Oligosaccharides contained in beans, such as stachyose and raffinose, can not be digested and absorbed by digestive enzymes, but can be fermented by intestinal bacteria and decomposed to produce some small molecular gases, which in turn causes belching, bowel sounds, abdominal distension and abdominal pain.

(2) Gastritis: Patients with acute gastritis and chronic superficial gastritis should not eat bean products to avoid stimulating gastric acid secretion and causing flatulence.

(3) Renal diseases: Patients with nephritis, renal failure and renal dialysis should adopt a low-protein diet. In order to ensure the basic needs of the body, within a limited range, choose a proper amount of food rich in essential amino acids and low in non-essential amino acids. Compared with animal protein, beans contain higher nonessential amino acids, so they should be fasted.

(4) Diabetic nephropathy: Diabetic nephropathy is the main complication leading to the death of diabetic patients. When patients have urea nitrogen retention, soy products should not be eaten.

(5) Typhoid fever: Although patients with typhoid fever for a long time should adopt a high-calorie and high-protein diet, in the acute and recovery periods, in order to prevent abdominal distension, it is not advisable to drink soybean milk to avoid gas production.

(6) Acute pancreatitis: During the attack of acute pancreatitis, you can drink clear liquid with high carbohydrate content, but avoid using soybean milk that can stimulate the secretion of gastric juice and pancreatic juice.

(7) Gout: The pathogenesis of gout is purine metabolism disorder, which is manifested as hyperuricemia. The disease is more common in wealthy families, and a high-protein and high-fat diet is easy to cause gout. Food protein often combines with nucleic acid to form nucleoprotein, in which nucleic acid is decomposed into purine and then into uric acid. Therefore, foods containing more purines should be banned in the acute stage, including dried beans and bean products, and even in the remission stage, consumption should be restricted.

(8) Galactose and lactose intolerance: Because these patients lack enzymes related to catabolism of galactose and lactose, they should avoid eating foods containing lactose in their diet. Stachyose and raffinose in bean food can produce some galactose after intestinal decomposition, and soy products should be banned in severe patients to avoid aggravating the condition.

(9) Phenylketonuria: This is a common congenital metabolic defect in children. The treatment of this disease mainly depends on eating special low phenylalanine food to control the concentration of phenylalanine in blood, and at the same time, pay attention to fasting or using less soy products and animal foods rich in protein.

What food pictures do bean products have? 3. What are the bean products?

Bean products are made from soybeans, adzuki beans, mung beans, peas and broad beans. Most bean products are tofu and its replicas made of soybean milk solidified noodles. At present, bean products are mainly divided into two categories, namely fermented bean products and non-fermented bean products.

1. Non-fermented bean products refer to bean curd made from soybeans or other miscellaneous beans, or bean products made from bean curd after marinating, frying, smoking and drying, such as shredded bean curd, dried bean curd, bean curd skin, yuba and vegetarian ham.

2. Fermented bean products are bean products that are fermented by microorganisms with soybeans as the main raw material, such as fermented bean curd, fermented soybean milk and sour soybean milk.

Second, who can't eat soy products?

1, son. Children should try to eat less soy products and not eat too much. Because bean products are high-calcium foods, if they are eaten in excess, the calcium content in blood will be too high, which will hinder the absorption of zinc by the human body and cause the zinc content to be relatively insufficient. Zinc deficiency in human body will lead to loss of appetite and stunting, which is not good for children's physical and mental health. In addition, eating too much tofu will make children precocious.

2. the elderly. The renal function of the elderly is relatively weak. If you eat a lot of soy products, you will inevitably consume too much plant protein, which will lead to an increase in nitrogen-containing waste in the body, increase the burden on the kidneys, and lead to a decline in renal function.

3, gout patients. The pathogenesis of gout is purine metabolism disorder, and bean products contain more purine, which will have adverse effects on the body. Therefore, gout patients should eat less or not eat soy products.

4. Patients with acute pancreas. When acute pancreatic diseases occur, do not eat soy products that can stimulate the secretion of the stomach and pancreas.

5. Patients with kidney disease. Patients with kidney disease should eat foods rich in essential amino acids but low in non-essential amino acids. Compared with animal protein, bean products contain more non-essential amino acids, so we should try to fast.

6. Diabetic patients. When the blood urea nitrogen of diabetic patients increases, eating soy products will aggravate the nitrogen content, so we should fast.

7. Patients with stomach problems. Insulin in bean products is not good for patients with gastric diseases. High purine content will promote gastric juice secretion and cause flatulence and other symptoms.