Soy products are rich in protein, processed from soybeans, do you know what kinds of soy products?

What is the nutritional use value of tofu? Tofu is a common food in the life of everyone, tofu nutrition is very colorful, contains a lot of high-quality protein and a variety of nutrients, for vegan friends, soy products are the best choice of ingredients for them to get protein, then the next let's seem to look at it

What kinds of soy products

What is the nutritional value of soy products soy products what kind of soy products key can be divided into two types of soy products, which is the raw material of soybeans, soy foods and the processing of soybeans. The first one is to take soybean as raw material of soybean food and other sorghum rice as raw material of other soybean products. Soy foods include soybean meal, tofu, tofu shredded, soy milk, soy milk powder, tofu skin, oil skin, dried tofu, tofu skin, vegetarian chicken, vegetarian ham, hair alcohol soy products, soy protein powder as well as products, soybean bars, soybean frozen products and so on. Alcoholic soy products such as tempeh, tofu milk, edamame, sour soy milk, etc..

What is the nutritional value of soy products

Soybean processing into tofu, because of the production of salt brine, which improves the calcium, magnesium and other carbonate components, suitable for the lack of calcium patients to take. Soy products are soybeans processed and produced, such as tofu, tofu silk, dried tofu, soy milk, tofu brain, tofu skin, bean sprouts and so on. Because of the processing of soybeans, not only the protein content does not fall, and also improve the digestive absorption digestibility. At the same time, a variety of soy products are delicious, promote appetite, bean sprouts are also rich in vitamin C, in the lack of vegetables in the summer and fall can play a role in regulating.

The key to the nutritional value of soy products is their colorful protein content. Soy products contain the body must amino acids similar to plant protein, as well as with calcium, phosphorus, iron and other minerals the body needs, with vitamin b2l, B2 and methyl cellulose. Soybean products but no carbohydrates, therefore, some people advocate obesity, myocardial infarction, hyperlipidemia, high blood pressure, myocardial infarction and other patients to eat more beans and soy products. For the physical and mental health of the population, a single source of nutrition is not desirable, soy products can be used as a source of protein. Soy products are a key component of balanced nutrition.

Nutritional advantages of soy products

(1) increased digestibility: because of the reduction of dietary fiber and anti-nutritional chemicals, especially the structural characteristics of the proteins in soy products to produce changes in the digestibility of a significant increase; for example, the digestibility of whole cooked soybeans 65.3%; soy milk 84.9%, tofu 92 to 96%;

(2) nutrient enhancement: in the soybean germination In the process of becoming bean sprouts, the glucose water often contained in soybeans will synthesize vitamin C. In diets lacking vegetables and fruits, bean sprouts can be a source of vitamin C. In addition, vegetables and fruits and other natural foods are widely deficient in vitamin B212, while soybeans can synthesize vitamin B212 through biofermentation;

(3) Reduction of antinutritional chemicals: phytic acid, tannins, ginseng saponin Trypsin Retarder, reducing the adverse effects on the body.

Non-fatty alcohol soybean products nutritional properties

1, soy milk soy milk is generally used in soy milk machine or tofu machine after sufficient grinding and polishing, heating and production, it can remove blood cells phytohaemagglutinin and other anti-nutritional chemicals, but also can improve the digestibility of protein;

2, tofu tofu is coagulated by the soybean milk, because of the addition of the binder with calcium (in addition to gluconolactone to do) Tofu is coagulated from soybean milk because of the calcium in the added binder (except for tofu with gluconolactone as the binder). Therefore, tofu contains a large amount of calcium and is a good source of calcium.

3. Soybean skins and tofu skins are made from the skins on the surface of boiled soybean milk, which are then fished out and dried; therefore, soybean skins and tofu skins are high in protein and fat;