Question 2: What belongs to the soybean products Most soybean products are made from soybeans of soybean milk coagulation surface into the tofu and its reproductions. Classification: Soy products are mainly divided into two categories, namely fermented soy products and non-fermented soy products. Fermented soybean products are soybeans as the main raw material, the microbial fermentation of soybean products. Such as curd, tempeh and so on. Non-fermented soybean products refers to soybeans or other soybeans as raw materials made of tofu, or tofu and then brined, fried brine, smoked, dried soybean products, such as tofu, soymilk, shredded tofu, tofu skin, dried tofu, bean curd bamboo, veggie ham and so on. Nutrition and attention to soy products: the nutrition of soy products is mainly reflected in its rich protein content. Soy products contain essential amino acids similar to animal protein, also contains calcium, phosphorus, iron and other minerals needed by the body, containing vitamin Bl, B2 and fiber. Soy products, however, do not contain cholesterol, therefore, some people advocate obesity, atherosclerosis, hyperlipidemia, hypertension, coronary heart disease and other sufferers of harmful people eat more beans and soy products. For healthy groups, a single source of nutrition is not desirable, and soy products can be used as one of the sources of protein. Soy products are an important part of a balanced diet. Soybean products, although nutritious, color and flavor are good, but not for everyone, suffering from the following diseases should be avoided or eat less: (1) peptic ulcer: severe peptic ulcer patients do not eat soybeans, fava beans, shredded tofu, tofu and other soybean products, because of which the purine content is high, there is to promote the role of gastric juice secretion; whole beans in the dietary fiber will also be on the gastric mucosa caused mechanical damage. Beans contain oligosaccharides such as fructose and cotton seed sugar, although can not be digested and absorbed by digestive enzymes, but can be fermented by intestinal bacteria, can be broken down to produce a number of small molecules of gas, which in turn cause hiccups, intestinal chirping, bloating, abdominal pain and other symptoms. (2) Gastritis: Acute gastritis and chronic superficial gastritis patients should not consume soy products, so as not to *** gastric acid secretion and cause gastrointestinal flatulence. (3) renal disease: nephritis, renal failure and renal dialysis patients should adopt a low-protein diet, in order to ensure the basic needs of the body, should be in the *** range of the appropriate amount of essential amino acids rich in non-essential amino acids and low food, compared with animal protein, beans contain non-essential amino acids is higher, so it should be fasted. (4) diabetic nephropathy: the main complication causing death in diabetic patients is diabetic nephropathy, when the patient has urea nitrogen retention, it is also inappropriate to eat soy products. (5) Typhoid fever: Although patients with typhoid fever with prolonged hyperthermia should consume a high-calorie, high-protein diet, soy milk should not be consumed during the acute and recovery periods to prevent the appearance of abdominal distension, so as to avoid gas production. (6) acute pancreatitis: acute pancreatitis attack, you can drink high-carbohydrate clear liquid, but avoid using can *** gastric fluid and pancreatic fluid secretion of soybean milk and so on. (7) Gout: the pathogenesis of gout is purine metabolism disorder, with hyperuricemia as an important feature. The disease is mostly seen in affluent families, high protein and high fat diets are prone to cause gout. Food proteins are often combined with nucleic acids to form *** white, in which nucleic acids are broken down into purines, which are then broken down into uric acid. Therefore, in the acute stage should be prohibited to contain more purine food, which includes dry beans and soy products, even in remission should be limited to eat. (8) galactose and lactose intolerance: due to the lack of enzymes related to the decomposition and metabolism of galactose and lactose in the body of these patients, lactose-containing foods should be avoided in the diet. Sucrose and cotton sugar in soy foods can produce part of galactose after intestinal decomposition, so soy products should be forbidden for severe patients to avoid aggravating the condition. (9) phenylketonuria: this is a common inborn metabolic defect disease in children.
Question 3: Hu beans are soy products? Fava beans are beans, gout do not eat; lettuce can be eaten
Question 4: What belongs to soy products? Bean curd, soy milk, tofu brain, tofu milk, tofu dregs, bean rake cake, soybean cake, soybean oil, tempeh, soybean paste, soybean soya sauce, bean sprouts, dried tofu, bean curd bamboo, tofu skin, thousand sheets, soybean flower (a snack), bamboo shoots of soybeans (a small dish), bean paste sauce, stinky tofu, vegetarian chicken, vegetable protein meat, soybean milk, soybean meal, soybean noodles, soybean noodles and buns, Tianjin bungee jumping bean Zhang's various tastes of bungee jumping beans, soy fibers with the The production of clothing and bedding, soybean oligosaccharides extracted from soybeans, soy protein and health products.
Question 5: what belongs to the legumes Legumes are many varieties, mainly soybeans, broad beans, mung beans, peas, red beans, black beans and so on. According to the type and amount of nutrients in legumes can be divided into two main categories. One group is represented by soybeans, which are high in protein and fat. The other type of legume is characterized by high carbohydrate content, such as mung beans and adzuki beans. Fresh beans and bean products, not only can do dishes, but also as a raw material for condiments.
1, lentils
is a lentil plant, for the tropical and subtropical regions commonly cultivated beans. Perennial twining plants. Leaflets 3, broad triangular-ovate, stipules basally inserted. Flowers white or purple, 2 to many clustered at the nodes of the raceme. Pods rectangular, flattened, margin with small bumps; seeds slightly flattened, white or purple-black. Young pods for vegetable food, mature seeds containing 21.5% protein, for food. In medicine, it has the function of removing dampness.
2, soybeans
For the soybean plant, native to China, the ancient book records of the five grains, of which "beans" is soybeans. "Poetry" recorded the ancient Chinese agricultural situation of the Zhou Dynasty, "July cooking sunflower and beans", "pick beans and peas; basket of _ of", indicating that the soybean in the agricultural production at that time occupies an important position. Soybean is domesticated from its close relatives wild soybean, cultivation history in more than 5000 years. Due to the high economic value of soybeans, since the 20th century, countries around the world have begun to universal cultivation. The main production areas for soybeans are the Northeast China Plain, the North China Plain, and the north-central United States.
Soybean is an erect annual herb, the whole plant is hairy. The leaves are compound with 3 leaflets; the terminal leaflet is ovate or elliptic, and the lateral leaflets are obliquely ovate. Flowers are small, white or purple, 2-10 or more in short axillary racemes. The pods are oblong, slightly flattened, and contain 1 to 4 ellipsoid seeds. Soybean in the legume crops in the first place in terms of protein content, which contains a variety of essential amino acids, as well as vitamins A, B, C and D, and rich in edible oil, so for the important protein and oil crops. Soybean seeds containing protein 36 ~ 42%, oil 16 ~ 20%. Soybean made of tofu, bean sprouts and soy sauce is a very common side food in China. Soybean oil in addition to food, can be made of paint, soap, glycerin, lubricants, but also artificial wool, but also for medical raw materials. Soybean leaves contain protein 12 to 20%, and the bran cake after oil extraction are high-quality feed and fertilizer.
3, fava beans
for the fava bean plants, is one of the oldest crops, in ancient times was the main food for mankind, native to the Mediterranean Sea and the Caspian Sea area, is now widely planted around the world. Silkworm beans from the "Food Materia Medica", Li Shizhen, "Compendium of Materia Medica" that its pods are like old silkworms, so the name. Fava bean is an annual or biennial erect herb; the stem is quadrangular. Evenly pinnately compound leaves with 2 to 6 elliptic leaflets, without tendrils. Flowers white with reddish and purple spots, 2 to 6 in short axillary racemes. The pods are large and plump; the seeds are oval and flattened. The seeds contain 22-35% protein, 43% starch, in addition to food is also the raw material for sauce. Uncooked green fava beans taste delicious, and contains vitamins A, B and C, for spring vegetables. The stalks are soft, containing 10% protein, suitable for green fodder, and a good green manure.
4, peas
For pea plants, cultivation has a long history, seen in the Stone Age and the Copper Age. The "Er Ya" said "Rong Beans" refers to peas. Peas for annual climbing herb. Compound leaves with branched tendrils at the tip, with ovate or elliptic-oblong leaflets 4 to 6; stipules larger than leaflets, obliquely ovate, basally toothed, half-embracing. Flowers white or purple-red, 1 to 3 in axillary racemes. The pods are strap-shaped and oblong, swollen at maturity. According to the different pods, peas can be divided into soft pod species and hard pod species, the former fresh pods crisp, for vegetable consumption, and divided into two types of small pods and large pods. Hard pod species, also known as safflower peas or wheat beans, to eat mainly seeds, pods more fiber and hard, not edible. Seeds contain 22-34% protein, young pods and fresh seeds also contain sugar, mineral salts and vitamins A, B and C, fresh pods, young tips are for vegetable consumption, the latter name "longbeard". Stems and leaves contain protein than cereal culms, leaves 3 times more for livestock feed, can also be used as green manure.
5, mung beans
Cowpea plants, widely cultivated. Mung bean name from the "Kai Bao Ben Cao", "mung bean round small good. Powder for bait, roasted food good". The world's mung bean production in China occupies the first place, the other main producing areas are India, Iran and the Philippines and so on. Mung bean is an annual erect herb, the whole plant is coarse long hairs. The compound leaves consist of three broadly ovate leaflets, with large, broadly ovate, peltate stipules. Flowers yellow, 10-25 clustered at the apex of the raceme. The pods are linear- terete, with 10 to 15 small green seeds. The seeds are edible and contain 25.59% protein and 5...... starch. >>
Problem six: red beans and mung beans why not soy products Soybean products mainly refers to soybeans, black beans and green beans and their products, generally does not include mung beans, red beans, peas, fava beans, kidney beans and other starchy beans. The nutritional composition of these two types of beans is very different, starchy beans protein content is not as high as soybeans, and its amino acid composition is not as reasonable as soybeans, does not belong to the high-quality protein; starchy beans also do not contain soy isoflavones and other beneficial components of the starch content is high, the nutrition is closer to the grain. Of course, starchy beans nutrition is also good, should partially replace the staple food. Myth 2: all soy products can make up calcium soy itself is not high in calcium, the calcium content of its products is high and low with the processing technology. North tofu, tofu skin, dried tofu and other soy products processed with calcium coagulant, is a good source of calcium; and lactone tofu is not calcium gluconolactone as a coagulant, the calcium content is very small; playing soy milk is generally to add 20 times the water and filtered out the dregs of the soybean, soy milk, therefore, the effect of calcium is poorer. Myth three: soy products eat more will induce breast cancer soy isoflavones in soy is a phytoestrogen, many people worry that it will induce breast cancer. In fact, phytoestrogens and human estrogen are not the same. Research has found that phytoestrogens play a two-way regulation of estrogen levels in women: when estrogen levels in the body are low, soy isoflavones show the efficacy of raising estrogen levels; and when estrogen levels in the body are high, it will show a reduction in estrogen levels in the body's role. Many studies have shown that the consumption of soy products not only will not suffer from breast cancer, but also reduce the risk of its occurrence. Myth 4: Gout patients can not eat soy products Many people are convinced that soy products are high purine food, so gout patients can not eat. But although in the same weight under the premise of the purine content of beans and lean meat class similar, but it should be noted that people in their daily lives on beans and meat intake is far from. 100 grams of lean meat is easy to eat, but eat 100 grams of soybeans on some difficulties, the equivalent of eating 500 grams of bean curd or drink 2000 milliliters of soymilk. And in the soy products processing, production, cooking process, a significant portion of purine will be dissolved in water and removed.
Question 7: What foods belong to the soybean soybean sprouts, tofu, soybean paste, soy milk, etc.
Question 8: Can not eat soybean products can eat fava beans No
Question 9: What are the foods belonging to the soybean products? Soybean products are soybeans, pinto beans, mung beans, peas, fava beans and other legumes as the main raw materials, processed food. Most soy products are made from soybean's soy milk coagulation surface into the tofu and its reproductions.
Classification:
Soy products are mainly divided into two categories, namely, fermented soy products and non-fermented soy products. Fermented soybean products are soybeans as the main raw material, the microbial fermentation of soybean products. Such as curd, tempeh and so on. Non-fermented soybean products refers to soybeans or other soybean as raw materials made of tofu, or tofu and then brine, fried brine, smoked, dried soybean products, such as tofu, soymilk, shredded tofu, tofu skin, dried tofu, bean curd bamboo, veggie ham and so on.
Nutrition and attention to soy products:
The nutrition of soy products is mainly reflected in its rich protein content. Soy products contain essential amino acids similar to animal protein, also contains calcium, phosphorus, iron and other minerals needed by the human body, containing vitamins Bl, B2 and fiber. Soy products, however, do not contain danosterol, therefore, some people advocate obesity, atherosclerosis, hyperlipidemia, hypertension, coronary heart disease and other sufferers of harmful people eat more beans and soy products. For healthy groups, a single source of nutrition is not desirable, and soy products can be one of the sources of protein. Soy products are an important part of a balanced diet.
Although soy products are nutritious, color and flavor are good, but not for everyone, suffering from the following diseases should be avoided or eaten:
(1) peptic ulcer: severe peptic ulcer patients do not eat soy, fava beans, tofu, tofu silk, tofu and other soy products because of the purine content, there is to promote gastric secretion of gastric juices; whole bean dietary fiber will also cause mechanical damage to the gastric mucosa. Mechanical damage to the gastric mucosa. Beans contain oligosaccharides such as fructose and cotton sugar, although can not be digested by digestive enzymes and digestion and absorption, but can be fermented by intestinal bacteria, can be broken down to produce a number of small molecules of gas, which in turn cause hiccups, intestinal chirping, bloating, abdominal pain and other symptoms.
(2) Gastritis: Acute gastritis and chronic superficial gastritis patients should not consume soy products, so as not to *** gastric acid secretion and cause gastrointestinal flatulence.
(3) renal disease: nephritis, renal failure and renal dialysis patients should adopt a low-protein diet, in order to ensure that the body's basic needs, should be in the *** scope of the selection of appropriate amount of essential amino acids rich in non-essential amino acid-containing food and low, compared with animal protein, beans contain non-essential amino acids is higher, so it should be banned.
(4) diabetic nephropathy: the main complication causing death in diabetic patients is diabetic nephropathy, when the patient has urea nitrogen retention, it is also inappropriate to eat soy products.
(5) typhoid fever: Although patients with typhoid fever with prolonged hyperthermia should consume a high-calorie, high-protein diet, soy milk should not be consumed during the acute and recovery periods to prevent bloating, so as to avoid gas production.
(6) acute pancreatitis: acute pancreatitis attack, you can drink high-carbohydrate clear liquid, but avoid using can *** gastric fluid and pancreatic fluid secretion of soybean milk and so on.
(7) Gout: The pathogenesis of gout is a disorder of purine metabolism, characterized by hyperuricemia. The disease is mostly seen in affluent families, high-protein, high-fat meals are prone to cause gout. Food proteins are often combined with nucleic acids to form *** white, in which nucleic acids are broken down into purines, which are then broken down into uric acid. Therefore, in the acute phase to ban foods containing more purine, including dry beans and soy products, even in remission should be limited to eat.
(8) galactose and lactose intolerance: due to the lack of these patients and galactose and lactose decomposition, metabolism of the enzyme, in the diet should be avoided foods containing lactose. Sucrose and cotton sugar in soy foods can produce a part of galactose after intestinal decomposition, so soy products should be banned in severe patients to avoid aggravating the condition.
(9) phenylketonuria: This is a common inborn metabolic defect disease in children. The treatment of this disease mainly relies on the consumption of specially formulated low-phenylalanine foods to control the concentration of phenylalanine in the blood, while paying attention to fasting or less protein-rich soy products and animal foods and so on.