What are the benefits of eating more soya beans
Milk is more healthy for women. What are the specific benefits of drinking milk from women? For women, drinking soymilk has the effects of Anti-Aging, anti-cancer anti-cancer, appetizing health care, and concentrated calcium supplementation. For a long time, a pack of milk and a strong nation have made milk the best choice for supplementing nutrients. However, with the deepening of scientific research, scientists have found that, compared with milk, in fact, the nutritional value of soymilk is even better. Soymilk is for women. It is healthier to share. What are the specific benefits of drinking milk from women? 1, delay aging Yu Kang, a nutrition expert at Beijing Union Medical College Hospital, said: “Soy isoflavones are one of the flavonoids found mainly in leguminous plants. Soybean isoflavones are a type of secondary metabolite formed during the growth of soybeans. In the extraction, there is a similar structure to estrogen, so soy isoflavones, also known as phytoestrogens, can compensate for the lack of estrogen secretion in women after age 30, improve skin moisture and elasticity, relieve menopausal syndrome and improve osteoporosis, Make women reappear youth charm." 2, anti-cancer anti-cancer Scientists have found that a variety of beans have a unique anti-cancer effect. New York University Medical Center also found that eating more beans, such as peas and soybeans, can help reduce the incidence of breast cancer. In its report on nutrition and cancer, it is proposed that soy products should be placed in important positions in the study of anticancer protective factors. 3, appetizing health care Soybean products are mainly divided into two major categories, namely, fermented soy products and non-fermented soy products. Soybean curd and soybean meal are typical representatives of fermented soy products. This is based on the fact that soy as the main raw material is produced by microbial fermentation. Non-fermented soybean products have not been fermented during the production process, such as tofu, soy milk, tofu silk and so on. The soy products made by fermentation have four major advantages: 1. Increased nutrition and easier absorption; 2. Increased utilization of minerals; 3. Stronger health care functions; 4. Fresh and savory appetizers. 4, concentrated calcium The main feature of non-fermented soy products is “concentration†because of the low water content, so their protein and calcium content is relatively high. 5, rich protein Soybean processing into tofu, soy milk significantly increased protein digestion and absorption rate, tofu protein digestion and absorption rate can reach 90%, the protein digestibility of soybean milk up to 84.9%. Combine tofu with meat and egg foods to supplement methionine and improve nutrient availability of tofu protein.
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