2. Bean products are easier to digest and absorb. If soybeans are directly fried, the absorption rate of protein will be very low, which will easily lead to abdominal distension. Soybeans are processed into soybean milk and tofu by soaking, grinding and heating, which are more easily digested and absorbed by human body. In addition, tofu is easier to digest than soybean milk, the digestibility of soybean milk is 85%~90%, and tofu is as high as 95%.
3. The vitamin content in bean sprouts is high. When beans germinate, phytic acid in beans is degraded due to the action of enzymes, releasing more minerals such as calcium, phosphorus, iron and zinc, and the contents of vitamins such as carotene, vitamin B2 and nicotinic acid are increased. Especially dried beancurd without vitamin C is rich in vitamin C.
4. Drink raw soybean milk after it is cooked. Drinking undercooked soybean milk can lead to food poisoning, because soybean contains some anti-nutritional factors, such as trypsin inhibitor, phytohemagglutinin, saponin and so on. They will combine with human trypsin and inhibit its activity, thus affecting the digestion of protein in soybean milk. However, these anti-nutritional factors are unstable when exposed to heat, and will be completely destroyed in about 5 minutes at the high temperature of 100℃. However, due to the thermal expansion of saponin, when soybean milk is heated to 80℃, the foam will float up, forming a "false boiling", causing overflow, and the soybean milk is not cooked thoroughly at this time. Therefore, after boiling, the cooked soybean milk should be heated with low fire for 10 minutes before it can be safely eaten.
Although beans are good, they should not be eaten more. They should be properly matched with cereals such as rice and flour, meat, eggs, vegetables and fruits. They should be eaten scientifically, without partial eclipse or overeating, so as to meet the body's demand for various nutrients and be beneficial to health.