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Soybeans and what foods are compatible with each other
Soybean avoid small onions: beans contain calcium, small onions contain a certain amount of oxalic acid, the two **** food, combined into calcium oxalate, not easy to absorb. Soybean taboo pig's blood: the same food will be indigestion. Soybean and sour milk: the chemical composition contained in soybean will affect the absorption of calcium rich in sour milk.

Nutritional value

1, soybean protein 40% or so, in quantity and quality can be compared with animal protein, 500 grams of soybean protein content is equivalent to 1,500 grams of eggs, or 6,000 grams of milk, or 1,000 grams of lean pork, so soybeans have "plant meat" and "green dairy cattle". "green dairy cattle" reputation.

2, soy protein contains essential amino acids, especially rich in lysine, just to supplement the cereal lysine deficiency defects, and the lack of methionine in the soybean, can be supplemented by cereals.

3, soybean fat content of 18-20%, accounting for the first in the beans, the oil rate of 20%. In addition, superior to animal fats is less cholesterol, and rich in linoleic acid and linoleic acid, such unsaturated fatty acids so that soybean has the effect of lowering cholesterol; lecithin is also more, which is important for the development of the nervous system.

4, containing potassium, sodium and other inorganic salts, some essential trace elements, isoflavones of soybean flavonoid glycosides (including goldfinch isoflavones), dyeing wood glycosides and soybean saponins. Dried soybeans do not contain vitamin C within, but after germination can produce vitamin C, in the vegetable off-season, can be supplemented to eat. In addition, soybean also contains vitamin A, B, D, E and calcium, phosphorus, iron and other minerals.

5, soybean processing of various soybean products, not only high protein content, and contains a variety of human body can not synthesize and essential amino acids, cholesterol content in the tofu protein digestibility as high as 95%, for the ideal complementary therapeutic products.

It should be noted that the raw soybean, containing anti-trypsin factor, affecting the body's absorption of nutrients within the soybean. Therefore, the consumption of soybeans and soy foods, cooking time should be longer than the average food, to high temperature to destroy these factors, improve the nutritional value of soy protein.

Eating efficacy

1, enhance the immune function: soybean is rich in protein, contains a variety of essential amino acids, can improve human immunity.

2, to prevent vascular sclerosis: soybean lecithin can remove the cholesterol attached to the wall of the blood vessels, to prevent vascular sclerosis, prevention of cardiovascular disease, protection of the heart. Soybean lecithin also has the role of preventing the accumulation of excessive fat in the liver, thus effectively preventing and controlling fatty liver caused by obesity.

3, through the guide stool: soybean contains soluble fiber, both laxative, but also to reduce cholesterol levels.

4, lower sugar, lower fat: soybean contains a pancreatic enzyme inhibitor, diabetes has a therapeutic effect. Soybeans contain saponins have obvious hypolipidemic effect, at the same time, can inhibit weight gain.

5, soy isoflavones is a structure similar to estrogen, with estrogenic activity of phytoestrogens, can reduce the symptoms of female menopausal syndrome, delay the aging of women's cells, so that the skin to maintain the elasticity of the skin, nourish the face, reduce bone loss, promote bone generation, lowering blood lipids and so on.