Nutritional value of soybean
1. Soybean contains about 40% protein, which is comparable to animal protein in quantity and quality. The protein content of 500g soybean is equivalent to1500g egg, or 6000g milk, or1000g lean pork, so soybean has the reputation of "vegetable meat" and "green cow".
2. Soybean protein contains more essential amino acids, especially lysine, which just supplements the shortage of lysine in cereals, and methionine lacking in soybeans can be supplemented by cereals.
3. The fat content of soybean is 18-20%, ranking first among beans, and the oil yield reaches 20%. In addition, it is superior to animal fat in that it contains less cholesterol, but is rich in linseed oleic acid and linseed oil dilute acid. These unsaturated fatty acids make soybeans have the function of lowering cholesterol. Lecithin is also more, which is of great significance to the development of the nervous system.
4. It contains inorganic salts such as potassium salt and sodium salt, some essential trace elements, daidzein glycosides belonging to isoflavones (including genistein), genistein and daidzein. Although dried 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. The processed soybean products not only contain high protein content, but also contain many essential amino acids that cannot be synthesized by human body. The protein digestibility of cholesterol content in tofu is as high as 9.
Nutritional value of black beans
1. Black beans are typical high-protein and low-fat foods, containing 18 amino acids, especially 8 amino acids necessary for human body; It also contains 19 kinds of oleic acid, with 80% unsaturated fatty acid content and high absorption rate.
2. Black beans are rich in vitamin E, anthocyanins, isoflavones and other ingredients.
3. The contents of trace elements such as zinc, copper, magnesium, molybdenum, selenium and fluorine in black beans are very high, which are very important for delaying human aging and reducing blood viscosity.