The nutritional value and collocation of soybean milk

Soybeans are rich in nutritive value and occupy the first place among beans, so they are commonly used to make various kinds of soy products such as soybean milk and tofu. During the processing, the nutrient content in the nutrient will change differently due to the production process.

Nutritional Value Soymilk: Cardiovascular and Cerebrovascular Health Liquid Soymilk is rich in vegetable protein, phospholipids, vitamins B1, B2, niacin and iron, calcium and other minerals. The rich unsaturated fatty acids, soyasaponins, isoflavones, and lecithins have the effects of lowering cholesterol, preventing hypertension, coronary heart disease, diabetes, and other diseases. They also have the function of enhancing immunity and delaying aging of the body. Known as "cardiovascular and cerebrovascular health care fluid."

Soy protein and selenium, molybdenum and so on have a strong ability to suppress cancer and cancer, especially for gastric cancer, colorectal cancer, breast cancer has special effects. According to the survey, people who do not drink soymilk have a 50% higher probability of developing cancer than those who drink soymilk.

Soymilk "with taboos"

First, soymilk and eggs "soymilk can not be eaten with the same egg" is the most widely spread of the taboo on soymilk. There are two reasons for this argument: First, "trypsin inhibitors in soybean milk can inhibit protein digestion and reduce nutritional value." Second, "sticky protein in eggs binds to trypsin in soybean milk and is not digested. Substances, reduce nutritional value."

The first one is a bit fledgling. Soybeans do contain some trypsin inhibitors that inhibit trypsin digestion and reduce protein absorption. We say that soymilk must be cooked and drink, one of the reasons is to destroy the activity of trypsin inhibitors. If you do not do this, then not only the eggs but also the digestion and absorption of soy protein itself will be affected.

The second article is purely based on rumors. Trypsin is an enzyme secreted by the human or animal's pancreas and acts to break down proteins. If such enzymes are present in soybeans, it is purely to make trouble with oneself. Probably the first "expert" who put forward this statement did not see the word "repressor" after "trypsin", and took it for granted that "reasoning," so it spread. The "sticky protein" in eggs is a protein that binds sugar. It is also a protease inhibitor that can bind to trypsin to make it inactive. Since there is no trypsin in the soy protein, there is no contradiction between the viscous protein of the egg and the soy milk. Of course, it is also an allergen. If soymilk really has some kind of ingredient combined with it, making it inactive, it's a good thing.

Therefore, soy milk and eggs are foods that need to be fully cooked and cooked. In addition to the usual killing of pathogenic bacteria, the process of heating is also responsible for destroying these "black sheep".

Another taboo is "Can't use soy milk to flush eggs" for the same reason as above. However, this conclusion is right: the temperature of hot soymilk is not enough to heat the eggs sufficiently. Eggs easily contain pathogenic bacteria and allergens. These components may have undesirable consequences if they are not sufficiently heated and lose their activity. In particular, the kind of "walking chicken" that is admired by people, the environment for laying eggs can hardly be flattered. Generally, it is difficult to guarantee the health conditions and the possibility of containing pathogenic bacteria is even higher.

Second, soy milk and sugar Many people drink milk like sugar. There is a "taboo" is "can not add brown sugar," because "brown sugar contains organic acids, will precipitate with the calcium or protein in the milk, thereby reducing the nutritional value." Not to mention the amount of organic acids in brown sugar, there is no calcium in milk, and the value of soymilk is totally different from that of calcium. Since there is no such thing, of course, there is no "loss". Whether or not organic acids and proteins can be combined and whether they can be digested after combination is incomprehensible. Even if it were true, the organic acid in brown sugar was just a drop in the ocean relative to the protein in milk.

There are also people who say that sugar should not be added, because "sugar is converted into acid in the body and it binds to calcium or protein in the body and affects the absorption of calcium and protein." This argument is even more ridiculous. After sugar is converted into acid, there is no chance of meeting the calcium and protein in the digestive tract. The body will consume carbohydrates, and eventually it will break down into sugar in the body. If the sugar-transformed organic acids can be so destructive, then rice, taro, bread, and even vegetables will eventually have the same effect.

Of course, for most people, there are more carbohydrates in the diet. In order to control the blood sugar concentration and reduce calorie intake, it is beneficial to add sugar in the soybean milk. But this is because reducing the total sugar intake of the entire recipe, not to say that sugar is harmful when eaten with soy milk.