Soybean is a kind of food with high nutritional value, and its nutritional characteristics are mainly manifested in the following aspects:

1. Gao protein: Soybean is known as "meat" in plants. Its protein content is not only higher than other beans and cereals, but also contains 8 essential amino acids needed by human body, which has excellent nutritional value.

2. Rich isoflavones: Soybean is rich in isoflavone compounds, such as Soy isoflavones and daidzein. They have antioxidant, anti-inflammatory and endocrine regulating functions, which are helpful for relieving menopausal syndrome, improving bone density and preventing cardiovascular diseases.

3. Low calorie: 100 g of soybean contains only about 173 kcal of energy, which is much lower than that of meat with the same weight. This makes it an ideal choice for many vegetarians.

4. Rich in unsaturated fatty acids: Soybean is rich in unsaturated fatty acids, especially oleic acid, linoleic acid and linolenic acid, which helps to lower cholesterol and promote cardiovascular and cerebrovascular health.

5. Rich in plant fiber: Soybean is rich in plant fiber, including both soluble fiber and insoluble fiber. They are beneficial to stabilizing blood sugar, regulating intestinal flora and increasing satiety, and can also prevent constipation and reduce the risk of intestinal cancer.

6. Multi-vitamins and minerals: Soybeans contain a variety of vitamins and minerals needed by the human body, including vitamin B group, vitamin E, iron, calcium and zinc. Although the calcium content is not as high as that of milk, the absorption rate is higher than that of milk at the same intake, so soybean is also a good choice for people with calcium deficiency.

The above content is answered by Tanida Meng (advocate of natural cereal food), hoping to help everyone.