Yes

The following source: Xiong Miao Nutritionist

I went home to celebrate the New Year and had dinner with my relatives and friends. During the chat, a relative asked me: Xiong Miao Nutritionist, I think the job you are doing is really good. Now not only people in cities pay attention to health, but we people in rural areas are also beginning to pay attention to health. I usually watch health programs, but I have a question for you. Do you think this soy milk and eggs can be eaten together? Some say yes, some say no. I want to hear your suggestions. Trust you.

First of all, soy milk is rich in protein and minerals - calcium. It's healthy food. Eggs are also rich in essential amino acids needed by our body and are easy to digest and absorb. Soy milk and eggs are healthy foods that we ordinary people can afford. If both are cooked, you can eat them together without any problem.

Eggs and soy milk are also a healthy pairing that combines animal and plant proteins.

The reason why you can’t eat it is not valid.

Some rumors say this: Eggs and soy milk cannot be eaten together, otherwise it will cause great loss of nutrition. There are two reasons: first, "there are trypsin inhibitors in soy milk, which can inhibit the digestion of proteins and reduce nutritional value"; second, "the sticky protein in eggs combines with the trypsin in soy milk to form substances that cannot be digested, which greatly Reduce nutritional value”.

The truth: When eggs meet soy milk (quoted from the perspective of popular science writer Yun Wuxin)

The first reason is quite reasonable. Soybeans do contain some trypsin inhibitors. Its activity is to inhibit the digestion of trypsin, thereby reducing protein absorption. We say that soy milk must be cooked before eating. One of the functions of cooking is to destroy the activity of protease inhibitors. However, this has nothing to do with eggs. If its activity is destroyed, it will not affect the digestion of any protein; if it is not destroyed, not only the digestion and absorption of eggs, but also the soy protein itself will be affected.

The second article is purely spreading rumors. Trypsin is an enzyme secreted by the pancreas of humans or animals that breaks down proteins. If there is such an enzyme in soybeans, it is simply because soybeans have trouble with themselves and have been eliminated long ago during the evolution process. Probably the first person to put forward this statement did not see the word "inhibitor" after "trypsin" and took it for granted and made some "reasoning", so it spread. The "sticky protein" in eggs is a protein that binds sugar. It is also a protease inhibitor and can bind to trypsin to inactivate it. Since there is no trypsin in soy protein, there will be no conflict between the sticky protein of eggs and soy milk. However, this "sticky protein" itself is an allergen. Some people are allergic to eggs, and it may be one of the culprits. It would be a good thing if there really was an ingredient in soy milk that could bind to the "sticky proteins" and make it non-allergenic.

It can be seen that soy milk and eggs are foods that need to be fully heated to be cooked. In addition to killing pathogenic bacteria, the heating process is also responsible for destroying these "black sheep". As for cooked soy milk and eggs, eating them together will not cause any nutritional loss at all