In fact, the statement that "eggs can't be eaten with soy milk at the same time" is not accurate. Eggs can't be eaten with raw soy milk. They are anti-trypsin substances contained in soy milk, which can inhibit the activity of human protease and affect the digestion and absorption of protein in human body. Raw soy milk also contains trypsin inhibitors, while the viscous protein contained in egg white can combine with trypsin in raw soy milk, which hinders the decomposition of protein, thus reducing the absorption and utilization rate of protein in human body. However, this enzyme is easily destroyed by heating, and the digestibility of protein is greatly improved, and the digestibility of tofu is higher, reaching 92%-96%. Trypsin is not only contained in soybeans, but also in other foods such as cottonseed, peanuts and rapeseed, which can be inactivated by heating.
Tofu comes from soybeans (soybeans, black beans). Therefore, the protein digestibility of soybean is not high, only 65%. However, after soybean is soaked, ground and heated, the antitrypsin is destroyed. In fact, raw eggs also contain avidin and antitrypsin that affect protein's digestion and absorption. When heated to a certain extent, these components will be destroyed, which makes protein's digestion, absorption and utilization more complete, so eggs should not be eaten raw.
From the above analysis and the existing nutritional data, it is shown that bean products and eggs do not collide. As long as tofu and eggs, or soybean milk and eggs are both thoroughly heated, which destroys the trypsin resistance, it will not affect protein's digestion and absorption. Eating tofu with eggs not only does not affect the nutritional value, but also has a healthier meaning.
firstly, it is beneficial to improve the nutritional value of tofu.
Eggs contain protein, fat, vitellin, lecithin, vitamins, iron, calcium and potassium, and soybeans contain protein and fat.
The amino acid composition of tofu protein is close to human needs, and it has high nutritional value. However, there is an essential amino acid in tofu protein, that is, methionine content is less, which is a major defect of tofu protein. On the contrary, there is more methionine in eggs. If tofu and eggs are eaten together, during the absorption process, part of methionine in eggs is added to the amino acid spectrum of tofu, which makes the amino acid ratio of tofu closer to human needs, thus effectively improving the protein bioavailability of tofu and improving the nutritional value of tofu.
second, it is beneficial to balance cholesterol intake.
protein in eggs contains all kinds of amino acids needed by human body, and its amino acid composition pattern is similar to that needed to synthesize human tissue protein. It is easy to digest and absorb, and its biological value reaches 95 points, which is about 1.4 times that of protein, which is the most ideal natural high-quality protein and a food with high nutritional value. Moreover, egg yolk is rich in minerals, vitamins and lecithin.
Tofu and eggs can be made into many kinds of nutritious foods together. Here are two recommended foods for you:
1. Stewed tofu with eggs
Ingredients: 4g of soft tofu (sliced), 75g of lean meat (diced), 75g of shrimp (shelled, sausage-removed and drained) (diced), 2 hard-boiled eggs, and appropriate amount of onion. Marinade: 2 tablespoons of super oyster sauce, 1 teaspoon of sesame oil, and appropriate amount of pepper.
Practice:
1. Steam soft tofu over medium heat for 1 minutes, drain and keep warm.
2. Cut the steamed egg in half, take out the yolk and crush it for later use. Dice egg whites, add lean meat, shrimp meat and marinade and mix well.
3. Stir-fry protein, lean meat and shrimp in 2 tbsp oil until cooked, add the sauce, cook until heated through, sprinkle with tofu noodles, and sprinkle with crushed egg yolk and onion.
2. Steamed Tofu with Eggs
Steamed Tofu with Eggs-Steamed Tofu with Eggs is one of the common nutrition recipes for children, so how to make steamed Tofu with Eggs? There are many ways to steam tofu with eggs, and the most commonly used method is introduced here. The detailed method is as follows:
Raw materials: 5g of tofu, 1g of egg, 1g of carrot, 2g of starch, 5ml of bone soup, and appropriate amount of salt
Method: Beat the eggs evenly, add appropriate amount of bone soup and salt, cut tofu into small pieces, and cut carrots into pieces, and then mix the three. In addition, add a little bone soup, starch and a little salt, burn it into marinade and pour it on the egg tofu.
Comments: Tofu and bone soup are rich in calcium, and the calcium in eggs is easily absorbed. Carrots are fat-soluble vitamins, which are beneficial to the absorption and utilization of carrots when matched with bone soup.
Although it is no problem to eat tofu with eggs, tofu can't be eaten with spinach, chives, honey, water bamboo, bamboo shoots and pork liver. Don't eat eggs with sugar (saccharin, brown sugar and white sugar), soft-shelled turtle, carp, raw soybean milk, tea, rabbit meat, goose meat and persimmon.