Nutritional value of soybeans

Soybean is a good food on our table. It is rich in protein. Let us learn about soybean together.

Soybean Introduction

Soybean is an annual herbaceous plant of the genus Glycine max in the Leguminosae family, native to my country. It has been cultivated in my country since ancient times, with a history of 5,000 years. It is now widely cultivated throughout the country, and is produced in Northeast China, North China, Shaanxi, Sichuan and the lower reaches of the Yangtze River. It is cultivated more in the Yangtze River Basin and Southwest China, and the quality of soybeans in Northeast China is the best. Soybeans cultivated in various countries around the world are directly or indirectly spread from my country.

Because of its high nutritional value, it is called "the king of beans", "meat in the field", "green milk", etc. It is the most recommended food by nutritionists among hundreds of natural foods.

Fermented soybean products, including fermented black beans, bean juice, yellow bean paste and various fermented bean curd, are all made by inoculating soybeans or soybean products with molds and fermenting them. After being acted upon by microorganisms, soybeans and their products eliminate factors that inhibit nutrition and produce a variety of fragrant substances, making them easier for the human body to digest and absorb. More importantly, they increase the content of vitamin _B12 .

Nutritional value of soybeans

1. Enhance the body's immune function: Soybeans are rich in protein and contain a variety of essential amino acids for the human body, which can improve the body's immunity;

2. Prevent vascular sclerosis: The lecithin in soybeans can remove cholesterol attached to the blood vessel wall, prevent vascular sclerosis, prevent cardiovascular diseases, and protect the heart. The lecithin in soybeans also prevents excessive fat from accumulating in the liver, thus effectively preventing and treating fatty liver caused by obesity;

3. Promote bowel movements: The soluble fiber contained in soybeans can promote bowel movements and lower cholesterol levels;

4. Treat iron deficiency anemia: The iron in soybeans is not only high in content, but also easily absorbed by the human body, and has a certain effect on iron deficiency anemia;

5. Lowering blood sugar and blood lipids: Soybeans contain a substance that inhibits pancreatic enzymes and has a therapeutic effect on diabetes. The saponins contained in soybeans have a significant effect on lowering blood lipids.

Can inhibit weight gain.

Effects of soybean consumption

Soybeans are sweet, neutral in nature, and enter the spleen and large intestine meridians;

It has the effects of strengthening the spleen and relieving fullness, moistening dryness and eliminating water, clearing away heat and detoxifying, and invigorating qi;

It is mainly used to treat malnutrition, diarrhea, abdominal distension, emaciation, pregnancy poisoning, sores, carbuncle, swelling, traumatic bleeding, etc. Soybean can also be antibacterial and anti-inflammatory, and is effective for pharyngitis, conjunctivitis, stomatitis, bacillary dysentery, and enteritis.

1. For cramps in hands and feet: 100g soybeans, 60g rice bran, add water and fry until the soybeans are cooked, take twice a day;

2. Application in burns and scalds: Drinking soybean juice boiled in an appropriate amount every day during treatment can speed up healing and leave no scars after healing.

Target Group

It is edible for the general public

1. Soybean is an ideal food for menopausal women, patients with diabetes and cardiovascular disease; it is also suitable for people who work with their brains and those who want to lose weight;

2. Soybeans produce excessive gas during digestion and absorption, causing bloating. Therefore, people with poor digestion and chronic digestive diseases should eat less.

People with severe liver disease, kidney disease, gout, peptic ulcer, and low iodine should fast; it is not advisable to eat soybeans and their products when suffering from acne.

<<: Nutritional value and edible effects of black beans

>>: Benefits, functions and nutritional content of lentils