Non-fermented bean products: such as tofu, bean products (dried tofu, shredded tofu, tofu), yuba, tofu, bean sprouts, soybean milk, soybean powder, soybean oil, etc. ? Fermented bean products: such as fermented bean curd, soybean sauce, lobster sauce, soy sauce, natto, etc. Soybean oil series products: soybean milk, soybean milk powder, soybean milk slices, soybean milk crystals, sour soybean milk and other products. Soybean meat products: such as soybean meat and other products. Squeeze soybean food.
Soybean protein products: such as soybean protein powder, soybean protein concentrate, soybean protein isolate, soybean tissue protein, etc. These products can be used as raw materials for protein, and can be added to meat products, flour products, children's food, cakes, cold drinks and other foods. Special functional soybean products?
Soybean phosphatide series products, soybean oligosaccharide products, soybean isoflavone products, etc. When soybean is processed into bean products such as tofu, dried tofu and tofu skin, the calcium content increases obviously.
Extended data:
Soybean protein is a kind of high-quality plant protein, comparable to animal protein, but its amino acid score (protein Nutritional Value Index) is still not as good as protein in eggs, meat and milk. Therefore, the protein powder widely used in clinic at present is whey protein, not soybean protein. Bean products such as bean curd, dried bean curd, thousand sheets and vegetarian chicken can be supplemented with calcium, but the calcium content of soybean milk, lactone bean curd, bean curd and yuba is low, because there is no calcium-containing coagulant added to the latter.
Vegetarians should eat more soy products. The 20 16 version of Dietary Guidelines for China Residents suggests that vegetarians should consume 50-80g of soybeans (equivalent to about 400g of tofu) every day; Egg yolk people eat 25~60 grams of soybeans every day, twice as much as the general population. Fermented bean products such as sufu, douchi and soybean paste have high salt content, but they contain vitamin B 12 that other plants do not have. The 20 16 version of Dietary Guidelines for China residents suggests that vegetarians should consume 5 ~ 10g fermented bean products every day.
References:
Bean products and nutrition have their own specialties-People's Network Health Channel-People's Network