Red beans: Modern research has found that red beans also contain a saponin substance, which can promote defecation and urination and has an auxiliary treatment effect on edema caused by heart disease or kidney disease. Soybean is the nutritional value of soybean.
Soybean is widely used in food processing. In addition to traditional bean products, it can also be added to various foods to improve nutrition or quality.
Anti-nutritional factors in beans
All kinds of beans contain some anti-nutritional substances, which are not conducive to the absorption and utilization of nutrients in beans and even harmful to human health. These substances are collectively called anti-nutritional factors.
Many kinds of beans contain protease inhibitors, which can inhibit the activities of trypsin, pepsin, chymotrypsin and other proteases in human body, among which soybean trypsin inhibitors are studied more. Because of these substances, the protein digestibility of raw soybeans is very low. Heat treatment in water can inactivate this substance. Erythrocyte agglutinin also exists in many kinds of beans. It is a glycoprotein, which can specifically bind with human red blood cells, make red blood cells coagulate, and is toxic to human body. Proper moist heat treatment can inactivate this protein, and protease treatment can also decompose it.
A large amount of phytic acid contained in beans will hinder the absorption of calcium and iron; Soybean is also rich in lipoxygenase, which is not only one of the causes of beany smell, but also easy to cause oxidative rancidity of unsaturated fatty acids and loss of carotene during storage.
The oligosaccharides contained in beans will produce carbon dioxide, methane, hydrogen and so on. Through the fermentation of large intestine bacteria, people feel abdominal distension and discomfort. In the past, they were also regarded as anti-nutritional factors. In fact, they did not hinder the absorption of nutrients.