Nutrition of bean dregs Eating bean dregs often has a good effect on preventing and treating some diseases, especially for middle-aged and elderly people. The reason is that the content of crude protein and unsaturated fatty acids in bean dregs is high except dietary fiber. In addition, there are many inorganic salts and trace elements, especially calcium. Chinese medicine believes that bean curd residue tastes sweet and cool, and has the functions of clearing away heat and toxic materials, diminishing inflammation and stopping bleeding. Eating tofu residue in moderation is of great benefit, which can prevent arteriosclerosis, hypertension, diabetes and constipation, and is also very useful for the elderly to prolong life. Prevention and treatment of constipation: bean curd residue contains a lot of dietary fiber, which is the best fiber in dietary fiber and is called soybean fiber. Eating tofu residue often can increase the volume of feces, make feces soft, promote intestinal peristalsis, facilitate defecation, and prevent constipation, anal fissure, hemorrhoids, intestinal cancer and so on. Prevention and treatment of cardiovascular and cerebrovascular diseases: Dietary fiber in bean curd residue can absorb endogenous cholesterol stored in duodenal bile and exogenous cholesterol ingested with other foods, thus effectively reducing the cholesterol level in plasma and liver, which is very beneficial to prevent diseases such as increased blood viscosity, hypertension, atherosclerosis, coronary heart disease and stroke. In addition, calcium in bean curd residue can resist the increase of blood pressure. Patients with cardiovascular and cerebrovascular diseases often eat tofu residue, which is helpful to the rehabilitation of the disease and can reduce the risk of stroke and myocardial infarction. Lowering blood sugar: cellulose in bean curd residue can also absorb sugar in food, reduce the absorption of glucose in intestinal wall, and eat bean curd residue often, which can prevent diabetes. In addition, bean curd residue also contains crude protein and unsaturated fatty acids, which is beneficial to delay the absorption of sugar in the intestine and reduce the rising speed of blood sugar after meals; Cellulose can also reduce the excitability of glucagon secretion and affect the metabolism of amino acids, thus preventing the rapid increase of blood sugar after eating, which is very beneficial to control the blood sugar of diabetic patients. Weight loss: bean curd residue has the characteristics of high dietary fiber, high crude protein, low fat and low calorie. Obese people not only feel full after eating, but also have lower calories than other foods. Eating it during weight loss can relieve hunger, inhibit fat production, provide necessary nutrition for the body, and make the healthy slimming effect more remarkable. Anti-cancer: In recent years, scientists in the United States, Germany, Japan and the Netherlands have found that bean curd residue contains more anti-cancer substances, and regular consumption of bean curd residue can greatly reduce the risk of breast cancer, prostate cancer, pancreatic cancer and colorectal cancer. Prevention of osteoporosis: bean curd residue contains a lot of calcium needed by human body, and the calcium content in bean curd residue is per 100g 0. 1g, which is the same as milk, so bean curd residue is also a health food for supplementing calcium and strengthening bones. Calcium in bean curd residue is easily absorbed by digestive tract. It is necessary for the human body to transmit nerve function signals and maintain the physiological functions of tissues, organs and motor systems. At the same time, it can supplement calcium in bones and teeth and prevent osteoporosis in middle-aged and elderly people.