{1}Soymilk is good for the nutritional value of soymilk when eaten with eggs;

{2}Soymilk is cholesterol-free, so eating it with eggs is good for your health;

{3}Soymilk is boiled, and then heated up for 5 to 10 minutes before drinking.

Soymilk rinse eggs, not only did not affect the nutritional value of eggs, but also help to improve the nutritional value of soybean milk.

The newspaper clippings about soy milk containing trypsin are wrong. The enzyme is secreted by the human pancreas and is a protein-digesting enzyme that is beneficial to the human body. Soymilk does not have trypsin, so there is no question of it binding to the mucus-based protein in eggs.

Soymilk comes from soybeans (soy, black). Soybeans contain antitrypsin substances that inhibit the activity of human proteases, preventing the body from properly digesting and absorbing proteins, so the protein digestibility of soybeans is not very high, only 65%. However, soybeans after soaking, grinding and heating, anti-trypsin material is destroyed, protein digestibility greatly improved, the digestibility of soybean milk up to 85%. Soybeans made of tofu digestibility is even higher, reaching 92% to 96%. Antitrypsin substances are not only contained in soybeans, in other foods such as cotton, peanuts, rape seeds also exist, can be inactivated by heating.

Soymilk heating can also destroy the plant erythrocyte agglutinin, the latter can agglutinate human and animal erythrocyte proteins, so that the symptoms of poisoning. Therefore, soybean milk must be boiled and then heated for 5 to 10 minutes before drinking.

In fact, raw eggs also contain anti-biotin and anti-trypsin substances that affect protein digestion and absorption, and after heating to a certain extent, these components will be destroyed, so that protein digestion, absorption and utilization of more complete, so eggs should not be eaten raw.

From the above analysis and currently available nutritional information shows that the soy milk rushed eggs do not collision, as long as the two thoroughly heated to destroy the antitrypsin, will not affect the digestion and absorption of protein. Soymilk and eggs with food, not only does not affect the nutritional value, but also has a healthier meaning.

First, it is conducive to improving the nutritional potency of soy milk. The amino acid composition of soy milk protein is close to the human body needs, has a high nutritional value. However, there is an essential amino acid in soymilk protein, that is, methionine content is less, which is a major defect of soymilk protein. On the contrary, eggs have more methionine content. If soybean milk and eggs with food, in the absorption process, part of the egg methionine supplement into the amino acid profile of soybean milk, so that soybean milk amino acid ratio is closer to the human body needs, and thus can effectively improve the protein bioavailability of soybean milk, so that the nutritional value of soybean milk can be improved.

Secondly, it is good for balancing cholesterol intake. Egg protein contains a variety of amino acids needed by the human body, and the amino acid composition pattern and synthesis of human tissue proteins required for the pattern is similar, easy to digest and assimilate, its biological value of 95 points, is about 1.4 times the other food protein, is the most ideal natural high-quality proteins, is a high nutritional value of the food. Not only that, the egg yolk is also rich in minerals, vitamins and lecithin.

However, there are many people who talk about eggs in modern times, mainly because they are worried about the cholesterol in egg yolks. Eggs are extremely high in cholesterol, with one egg containing nearly 300 milligrams of cholesterol. The average adult also needs 300 milligrams of cholesterol in a day, while people with high blood lipids need only 200 milligrams a day, which is why many people are afraid to eat eggs. Since soy milk does not contain cholesterol, and the fat content is also particularly low, so eggs and soy milk eaten together, you can take the long and avoid the shortcomings, is conducive to nutrient absorption and nutritional balance.

To be reminded that, for safety reasons, it is necessary to cook and boil soybean milk before flushing eggs, or soybean milk, eggs cooked separately before eating.