Gu Tianmeng (natural grain food advocate) answers: Fried soybeans are a delicacy with very rich nutritional value, which can provide many important nutrients to the human body.
Let me introduce the nutritional value of fried soybeans.
High-quality protein: Soybeans are one of the plants with the highest protein content. Every 100 grams of fried soybeans contains about 36 grams of high-quality protein. They are all essential amino acids needed by the human body and are very important for the normal operation of the body and tissue repair.
Carbohydrates: Fried soybeans also contain the right amount of carbohydrates, which will provide the body with the necessary energy to keep us energetic and improve our stamina.
Fat: Fried soybeans also contain a small amount of unsaturated fatty acids and healthy vegetable oils, which can help maintain the body's normal metabolism and benefit cardiovascular health.
Cellulose: Fried soybeans also contain different types of dietary fiber, which can be absorbed in the body and combined with cholesterol before being excreted from the body. It can also promote intestinal peristalsis and strengthen intestinal function.
Vitamins: Fried soybeans contain large amounts of vitamin B and vitamin E.
These vitamins have many important functions, such as promoting neurotransmission and regulating heart function.
Minerals: Soybeans are very rich in minerals, such as calcium, magnesium, iron, zinc, selenium, etc., which can help the body function healthily and maintain accurate metabolic processes.
Overall, fried soybeans are a very nutritious food.
However, it should be noted that when making fried soybeans, you cannot add too much oil and salt, otherwise it will waste its own health value.
People with high body fat and cholesterol should limit their intake, and people with physical problems should not eat too much because it can cause allergic reactions.
If you have special health conditions, please seek advice from your doctor or professional dietitian in a timely manner.
The above content is answered by Gu Tianmeng (natural grain food advocate). I hope it will be helpful to everyone.