The efficacy and function of fried rice and red bean porridge

I wonder how much you know about the effects and functions of fried rice and red bean porridge? Here is a detailed introduction for you. I hope you like it.

When it comes to vitamin C, many people will immediately think of green leafy vegetables, fresh dates, sea buckthorn, lemon, kiwi and other fresh vegetables and fruits. Have you ever thought of bean sprouts? A bean accidentally falls into the water and can grow into a vibrant sprout without any nutrients from the outside. This is enough to show that bean sprouts are very nutritious. It is said that during World War II, the US Navy accidentally ate damp sprouted mung beans, which cured the scurvy that had plagued the entire army for many days. This is because bean sprouts are rich in vitamin C.

Beans are rich in protein and contain almost no cholesterol. They are rich in lysine and bioflavonoids and are known as "vegetable meat" and "green dairy cow". They are the best source of high-quality protein, calcium and trace element zinc for Chinese people. Beans are the only high-protein, low-fat food that can compete with animal food. Beans contain mostly unsaturated fatty acids, making them an ideal food for preventing coronary heart disease, hypertension, atherosclerosis and other diseases. Therefore, it is recommended that people eat more beans and their products.

Many people, especially the elderly, like to eat soybeans and use soybeans, mung beans and other beans as their main food, such as soybeans mixed with Chinese mustard and steamed soybeans. It is also common for many people to grind soybeans directly to drink as breakfast. In fact, it is not cost-effective to do so. The raw beans contain many anti-nutritional factors that people are not familiar with: in addition to anti-trypsin factors that can inhibit the digestion of trypsin, they also contain a large amount of phytic acid, which will affect the absorption of trace elements zinc, iron and mineral calcium. Therefore, in real life, eating a lot of beans will cause anemia, zinc deficiency and calcium deficiency. This is because the anti-nutritional factors in beans make the absorption rate of iron, zinc and calcium in them quite low. For example, although soybeans are rich in iron, the absorption rate of iron is only about 3%.

It can be seen that although beans are good, they are not easy to eat. Improper eating will be counterproductive. In my graduate research project in 1988, which was funded by the National Natural Science Foundation, I found that soaking beans (one part beans and eight parts water) and germinating them is a very good way to reduce the phytic acid in beans. The study found that after germinating soybeans, the protein content increased by 18%, the reduced vitamin C increased by 40% (the original beans do not contain vitamin C), vitamin B2, lactate dehydrogenase, and superoxide dismutase (SOD) all increased significantly, and the free amino acids (such as aspartic acid) and total free amino acids that promote calcium absorption increased significantly. The activity of phytase continued to increase, and phytic acid was continuously hydrolyzed, causing phytic acid, the main inhibitor of calcium absorption, to show a downward trend, which was 40% lower than the phytic acid content in soybeans or tofu. The conclusion is that bean sprouts that have been germinated for 3 to 4 days (about 4 to 5 cm in length) are the most nutritious. It is not as people imagine that the longer the sprouting time, the better, the longer the sprouts grow, and the more nutritious they are. After sprouting, the phytic acid content of bean sprouts is greatly reduced, and the absorption and utilization of trace elements zinc, iron and mineral calcium are greatly improved, which can prevent and treat iron deficiency anemia, zinc deficiency and calcium deficiency. Moreover, bean sprouts are low-calorie, high-fiber, high-vitamin C foods, which can beautify, detoxify, resist oxidation, and improve the body's immunity. They also have the effect of clearing the accumulation of cholesterol and fat in the blood vessel walls and preventing and treating cardiovascular diseases. They can also reduce the accumulation of lactic acid in the body, treat neurasthenia, and eliminate fatigue. Bean sprouts contain riboflavin, which is very suitable for people who are prone to oral ulcers in spring. [ ]

Eating bean sprouts is much better than eating raw beans. When making soy milk, it is also best to soak the beans overnight and grind them into soy milk the next day, which will reduce some phytic acid.