Although the content of protein in soybean is high, its nutritional value is limited because of the existence of trypsin inhibitor, so people advocate eating soy products. Tofu, like meat, can not only provide high-quality protein for human body, but also reduce the risk of eating meat such as cholesterol. Tofu is also a plant food, but it is one of the best, because it can not only reduce blood fat, but also provide high-quality protein, which is incomparable to ordinary vegetables.
The utilization rate of soybean sprouts in protein is about 10% higher than that of soybeans. In addition, substances such as raffinose, which can not be absorbed by the human body and is easy to cause abdominal distension, drop sharply or even disappear completely during germination, which avoids the occurrence of abdominal distension after eating soybeans. In the process of soybean germination, more mineral elements such as calcium, phosphorus, iron and zinc are released due to the action of enzymes, which increases the utilization rate of minerals in soybean.
Soybean is very rich in nutritional value and is known as the king of beans. Among them, protein, lecithin and linoleic acid are all very good nutrients for the body, and linoleic acid can promote children's nerve development, which is a good food for middle-aged and elderly people to help prevent symptoms such as hypertension and coronary heart disease. Tofu skin and yuba made from soybeans are very healthy and delicious, and can also be used as side dishes in major dishes. As pickles, I especially like fermented bean curd, which tastes good and has high nutrition. It smells special and is also an enduring delicacy.