Soybeans including soybeans, green beans and black beans, its protein content is rich, accounting for about 30% -50%, is 3 times the grain content of a 5 times, even higher than the beef content. Its amino acid composition in addition to slightly less methionine, almost similar to animal protein, belongs to high-quality protein. Can be digested and absorbed cottonseed sugar, fructose, so only half in the calculation of heating. Cottonseed sugar and others can be broken down by bacteria in the intestines to produce gas. Soybean phosphorus, iron, calcium content is very rich, vitamin B1,B2, niacin content than the grain several times higher, but also contains a certain amount of carotene and vitamin E. It can be considered that soybean is a very ideal food for human beings.

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Miscellaneous legumes refers to peas, mung beans, red beans, kidney beans, beans, beans, etc., its nutritional value is significantly worse than soybeans. They mainly contain carbohydrates (5O%-60%), protein (25%), lipids (1%).

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Pulses can be processed to produce colorful legumes, not only to improve the absorption and utilization of nutrients, and some can also increase the nutrient varieties and content.

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Soymilk, such as its protein and iron content is higher than milk, but also a good source of calcium, digestion and absorption rate is very high. Tofu is a popular food, its nutritional value is high, and very easy to digest and absorb. Fermented soybean products such as tempeh, bean paste, stinky tofu, curd, due to the fermentation of protein is broken down, more conducive to absorption, and iron and vitamin B2 content has also increased, extremely nutritious. Bean sprouts are a favorite food, which contains vitamin C, per 100 grams in 25 mg a 30 mg, is the lack of fresh fruits and vegetables in the north of the region in late winter and early spring of vitamin C is an important food source.