baked soybean

Soy protein with high lysine, methionine is less.Mainly of plant food in the rural areas, consumption of soy products should payattention to yellow with the methionine-rich foods with use, such as rice, flourand other grains and types of chickens, ducks, pigeons, quail eggs and otherfoods, soy protein can improve utilization.

Eggs, beans with food, thenutritional value of meat protein and the same. Soy beans contain a fattysubstance called linoleic acid, can promote children's neurological development.Linoleic acid also reduced the role of blood cholesterol levels, it is theprevention of hypertension, coronary heart disease, arteriosclerosis, such asgood food.

In addition, soy is also rich in B vitamins and calcium, phosphorus,iron and other inorganic salts. Although the non-dried soy beans vitamin C, butafter germination to produce vitamin C, in the off-season vegetables can beadded for human consumption. Health soybeans contain antitrypsin factoraffecting soybean in the human body to absorb nutrients.

Therefore, consumptionof soybeans and soy foods, cooking time should be longer than the general foodproducts, to high temperatures to destroy these factors to improve thenutritional value of soy protein.