1 Corinthians 10:31 [kjv]  Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.

Introduction of soybean ingredients

Also known as soybean, yellow soybean, branch bean, vegetable soybean.

Soybean is an annual herb of the genus Soybean, which is native to China country.  According to the seed coat color and grain shape of soybeans, soybeans are divided into five categories: yellow soybeans, green soybeans, black soybeans, other soybeans (soybeans with single-color seed coats such as brown, brown, red, etc.), and feed beans (generally, the seeds are small in size and in Flat long oval, with sunken dots on two cotyledons, seed coat slightly glossy or dull). It has been cultivated in China  country since ancient times, and it has a planting history of 5,000 years. Now it is widely planted all over the country, and it is produced in Northeast China, North China, Shaanxi, Sichuan and the lower reaches of the Yangtze River. The Yangtze River Basin and Southwest China are more cultivated, and the quality of soybeans in Northeast China is the best. Soybeans cultivated in various countries in the world are directly or indirectly spread from our country. Because of its high nutritional value, it is known as the "King of Beans", "Tanaka's Meat", "Green Milk", etc. It is the most popular food among hundreds of natural foods by nutritionists.

Nutritional value

1. Soybeans contain about 40% protein, which can be compared with animal protein in terms of quantity and quality. The protein content of 500 grams of soybeans is equivalent to 1500 grams of eggs, or 6000 grams of milk, or 1000 grams of lean pork, so soybeans have "vegetable meat". "And the reputation of "green dairy cow".

2. The essential amino acids contained in soybean protein are relatively complete, especially rich in lysine, which just complements the deficiency of gluten lysine, and the lack of methionine in soybean can be supplemented by cereals.

3. The fat content of soybean is 18-20%, ranking first among beans, and the oil yield is 20%. In addition, it is superior to animal fats in that it contains less cholesterol, but is rich in linoleic acid and linolenic acid. These unsaturated fatty acids make soybeans have the effect of lowering cholesterol; there are also more lecithins, which are harmful to the nervous system. Development is important.

4. Contains potassium, sodium and other inorganic salts, some essential trace elements, daidzein glycosides (including genistein), genistein and soybean saponins belonging to isoflavones. Although dry soybeans do not contain vitamin C, they can produce vitamin C after germination, which can be supplemented in the off-season of vegetables. In addition, soybeans also contain vitamins A, B, D, E and minerals such as calcium, phosphorus, and iron.

5. All kinds of soybean products after soybean processing not only have high protein content, but also contain a variety of amino acids that cannot be synthesized by the human body but are necessary. The protein digestibility of tofu in the cholesterol content is as high as 95%, which is an ideal nutritional supplement.

It should be noted that raw soybeans contain antitrypsin factors, which affect the body's absorption of nutrients in soybeans. Therefore, when eating soybeans and soybean products, the cooking time should be longer than that of ordinary foods, and high temperature will destroy these factors and improve the nutritional value of soybean protein.

Edible effect

1. Enhance the immune function of the body: Soybean is rich in protein and contains a variety of essential amino acids, which can improve the body's immunity.

2. Prevent arteriosclerosis: The lecithin in soybean can remove cholesterol attached to the blood vessel wall, prevent arteriosclerosis, prevent cardiovascular disease, and protect the heart. The lecithin in soybean also has the effect of preventing excessive fat accumulation in the liver, thereby effectively preventing and treating fatty liver caused by obesity.

3. Facilitate bowel movement: The soluble fiber contained in soybean can not only laxative but also lower cholesterol content.

4. Hypoglycemic and lipid-lowering: Soybean contains a substance that inhibits pancreatic enzymes, which has a therapeutic effect on diabetes. The saponins contained in soybean have obvious hypolipidemic effect, and at the same time, can inhibit weight gain.

5. Soy isoflavones are phytoestrogens with estrogenic activity similar to estrogen, which can alleviate symptoms of menopausal syndrome, delay female cell aging, keep skin elastic, improve skin, reduce bone loss, and promote bone loss. production, hypolipidemic, etc.

For people

suitable for majority of the people.

Taboo crowd

Patients with acute gastritis and chronic superficial gastritis should not eat.

Buying skills

1. Check the label: When purchasing prepackaged soybeans, pay attention to whether the label is clear and complete, and whether the information contained therein is complete (whether it includes the product name, place of origin, production date, place of origin, net content, shelf life, manufacturer information, production license number, etc.) .

2. Look at the appearance: high-quality soybeans are bright in color, blue-green, naturally shiny, full of particles, uniform in size, rarely broken, free of worm holes, and free of impurities. Soybeans that have been placed for a long time and are not fresh have different colors, the beans are dry and wrinkled, the particle size is uneven, the plumpness is poor, there are many broken pieces, and there are impurities. When carefully observed, some soybeans have small wormholes on the surface, and there are many small particles such as insect excrement at the bottom, which are mostly insect-infested soybeans and should not be purchased.

3. Smell the smell: take a breath of heat to the soybean and smell it immediately, the high-quality soybean has a clear fragrance. Old soybeans have a slightly peculiar smell or an abnormal smell such as mildew. Soybeans contaminated with reagents have a strong pungent odor.

4. By hand feel: When consumers buy soybeans, they can put their hands into the soybean pockets. High-quality soybeans are dry in texture, low in moisture and full of particles. If the purchased soybeans feel cool to the touch and feel moist after touching, it means that the soybeans have high moisture content, which is easy to get damp and moldy. Try to avoid buying such soybeans.

5. Look at the texture: high-quality soybeans have a hard texture and are not easily broken by hand. Inferior soybeans have a crunchy texture and are easily crushed.

6. Water immersion test to identify good or bad: Take a small amount of purchased soybeans and pour them into light salt water. If they are completely immersed in water, they are good soybeans, and if they float on the water, they are bad soybeans.

Nutrition Facts List of Soybeans

[Nutrition content per 100g]

basic nutrition

Energy 345 kcal

22 grams of protein

Fat 2.6 g

Carbohydrates 60.7 g

Crude Fiber 25.1 g

lipids

Monounsaturated Fatty Acids 0.226 g

Polyunsaturated Fatty Acids 1.118 g

Polyunsaturated fatty acids as a percentage of total fatty acids 55.5 %

trans fatty acid grams

Trans fatty acids as % of total fatty acids

Cholesterol mg

Plant sterols mg

Carotene mcg

Lutein micrograms

Lycopene mcg

minerals

Calcium 166 mg

Magnesium 222 mg

Sodium 12 mg

Potassium 1042 mg

Phosphorus 488 mg

Sulfur 135.052 mg

Chlorine 18.504 mg

Iron 7.01 mg

Iodine mcg

Zinc 2.83 mg

Selenium 12.8 mcg

Copper 0.639 mg

Manganese 1.286 mg

Fluorine micrograms

vitamins

Vitamin A 1.8 mcg

Vitamin C mg

Vitamin D mcg

Vitamin E mg

Vitamin K mcg

Vitamin P (flavonoids) 0.42 mg

Vitamin B1 (thiamine) 0.69 mg

Vitamin B2 (riboflavin) 0.33 mg

Vitamin B3 (niacin) 2.43 mg

Vitamin B4 (choline) mg

Vitamin B5 (pantothenic acid) 0.734 mg

Vitamin B6 0.442 mg

Vitamin B7 (Biotin) mcg

Vitamin B9 (folic acid) 389 mcg

Vitamin B12 mcg

Vitamin B14 (betaine) mg

amino acid

Leucine 1756 mg

Methionine 331 mg

Threonine 926 mg

Lysine 1510 mg

Tryptophan 260 mg

Valine 1151 mg

Histidine 612 mg

Isoleucine 972 mg

Phenylalanine 1190 mg