What are the characteristics of soybeans and bean products?

Beans mainly include soybeans, broad beans, peas, mung beans and red beans. Bean products mainly include tofu, soybean milk and bean sprouts. Beans are rich in protein, and the protein content is as high as 35%~40%. Beans also contain amino acids, which are close to the ingredients needed by the human body, and are rich in lysine, which is relatively lacking in cereals. In addition, beans are rich in calcium, phosphorus and iron, as well as vitamin B 1 and vitamin B2.

Among them, soybean is rich in protein and lecithin, and soybean protein is the best plant protein. Soybean also contains vitamins, vitamins and minerals such as calcium, phosphorus and iron. Tofu is rich in protein; Protein contained in soybean milk is equivalent to fresh milk and rich in iron; Bean sprouts are rich in vitamin C.

The digestibility of beans is 65%, and processing into tofu can greatly improve the digestibility. The digestibility of protein in soybean milk can reach 85%. Because soybeans and their products have so many advantages, they have won the reputation of "vegetable meat". Eating beans regularly can not only improve the nutritional supply of diet, but also avoid the influence of eating too much meat. Because legumes are rich in protein, their cholesterol content is much lower than that of fish, meat, eggs and milk. Bean food not only contains high-quality protein, unsaturated fatty acids, isoflavones and calcium, but also contains many other nutrients necessary for human body. It is a kind of high-quality food with comprehensive and rich nutrition.