Why do the dietary guidelines of various countries recommend the consumption of soybeans?

 1.The nutritional value of soybeans

(1) Nutrient types and characteristics of soybeans

The protein content of soybeans is as high as 35%-40%. Soy protein is composed of globulin, albumin, gluten and gliadin, of which globulin is the most content.

Soy protein has a high content of lysine, a better amino acid pattern, and high nutritional value. It is a high-quality protein. Mixed consumption of soybeans and cereals can better play the complementary role of protein.

Soybean fat content is about 15%-20%. Soybeans and black beans are higher, which can be used to squeeze oil. Soybean oil is mostly unsaturated fatty acids, accounting for about 85% of the total fat, of which linoleic acid is 52% to 57%. In addition, soybean oil also contains 1.64% phospholipids. Soybean contains 25% to 30% carbohydrates, half of which is available arabinose, galactan and sucrose, and contains less starch. Soybeans are rich in calcium, iron, thiamine and riboflavin, as well as vitamin E.

(2) Special ingredients in soybeans

a. Soy Isoflavones: Soy isoflavones can inhibit the bone resorption of osteoclasts by binding to estrogen receptors in bone tissues, thereby preventing osteoporosis.

b. Soy Saponin: It has antibacterial, antiviral and immune function enhancement effects.

c. Soy Sterol: The intake of soy sterol can hinder the absorption of cholesterol and inhibit the rise of serum cholesterol, so it has the effect of lowering blood lipids, and plays a role in preventing and treating cardiovascular diseases such as hypertension and coronary heart disease.

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