Weiwei soy milk powder is suitable for all kinds of people.
Nutritional value of soybean milk
At present, soybean milk has become a must-have drink for most white-collar workers in major cities in China. Soybean milk is rich in high-quality protein and various trace elements needed by human body, and it is known as "green milk", and its nutritional value is similar to that of milk. protein in soybean milk is high-quality plant protein. Soymilk is also rich in minerals such as calcium, phosphorus and iron, and the iron content is 25 times that of milk; Soymilk does not contain cholesterol and lactose, while milk contains lactose, which can be decomposed and absorbed by human body under the action of lactase, but most people in China lack lactase, which is also the main reason why many people have diarrhea when drinking milk. In addition, soybean milk is also rich in unsaturated fatty acids, soybean saponins, isoflavones, lecithin and other dozens of substances beneficial to the human body. It has the functions of lowering human cholesterol, preventing hypertension, coronary heart disease, diabetes and other diseases, enhancing immunity and delaying aging. Nutritionists believe that cholesterol is the main cause of cardiovascular diseases.
As a natural healthy food, soybean milk has been widely eaten by many people in Europe and America. As early as 1999 10 10, the US Food and Drug Administration (FDA) issued a health announcement to the whole people, suggesting that everyone should eat 25 grams of soy protein every day. In July, 2002, British Joint Health Legislation Proposal (JHCI) put forward health legislation. Eating at least 25 grams of soy protein every day as a food with low saturated fat helps to lower cholesterol. Japan's Florida Ministry of Health and Welfare awarded the "soybean protein soy milk" health food certification; On May 8, 2003, the Ministry of Public Health of Thailand urged people to eat more beans to prevent cancer and other health threats. According to this, some experts predict that as "civilized diseases" (obesity, hypertension, cancer and diabetes) are more and more seriously endangering human health, soybean milk, as a healthy food, will be an indisputable choice for human beings in the 2 1 century. Since 1999, when the US FDA listed soybeans as healthy food, the sales of American soybean food soared from $850 million in 1992 to $3.65 billion in 2002. In 2003, the sales of soybean milk alone in the Japanese market reached 23.3 billion yen. However, the competition in China soybean milk industry is far from beginning, and Weiwei Group has obvious advantages in product research and development, technological innovation and marketing channels. Therefore, some experts assert that 2 1 century will be the century of soybean milk.
Soymilk is more easily absorbed by people in China. Because soybean phospholipids contained in soybean milk can activate brain cells and improve memory and attention. Phospholipid is one of the basic substances of human cells and an essential component of brain cells and nerve cells. The metabolism of phospholipids in organisms is related to the functional state of the brain. After people take soybean phospholipids, they are hydrolyzed in vivo to produce glycerol, choline phosphate and fatty acids, which have strong physiological activity and nutritional value. Soybean phospholipids can resist aging, but also because phospholipids have the function of protecting and repairing cells. Cell membrane is composed of phospholipids, protein and cholesterol, which is responsible for supplying substances necessary for cell life and excreting wastes during metabolism.
Main ingredients in soy milk:
Isoflavones: rich estrogen isoflavones can improve the discomfort caused by estrogen reduction such as irregular menstruation, and also reduce the loss of calcium in bones and prevent osteoporosis.
Plant protein: Soybean protein in soybean milk is a kind of high-quality plant protein, which can provide nine amino acids that the human body cannot synthesize by itself and must absorb from the diet. Soybean protein can also increase the burning rate of fat, promote the excretion of excess cholesterol, and keep the cholesterol content in blood at a low level, thus softening blood vessels, stabilizing blood pressure and preventing obesity.
Saponin: It has a strong antioxidant effect, which can inhibit the formation of pigmentation, promote fat metabolism and prevent fat aggregation.
Linoleic acid and linolenic acid: Linoleic acid in soybean milk can reduce the content of cholesterol and neutral fat in blood, while linolenic acid can improve learning ability, prevent allergies and make blood cleaner.
Oligosaccharide: It can directly reach the intestine, promote the reproduction of bacteria such as lactic acid bacteria in the intestine, improve the metabolism of the intestine, prevent constipation, and help prevent food poisoning and colorectal cancer.
Soybean lecithin: Lecithin is very important for the normal activities of cells. Can promote metabolism, prevent cell aging, keep the body young, and prevent pigmentation and dullness.
(1) The digestible protein and fat content in yogurt increased. The contents of soluble protein, non-protein nitrogen and amino acids in yogurt increased during fermentation. According to estimates, the digestion and absorption performance of protein in yogurt is twice that of protein in milk. Yogurt increases the content of free fatty acids in milk during fermentation and is more easily absorbed by human body. Similarly, yogurt improves the utilization rate of calcium and phosphorus, and promotes the absorption of iron and vitamin D.
(2) Yogurt contains vitamins C, B and other nutrients. Some lactic acid bacteria can synthesize vitamin C, so the content of vitamin C in yogurt is high. At the same time, the contents of vitamin B 1 and vitamin B2 increased in the process of yogurt fermentation. [Gourmet China]
(3) The lactic acid content in yogurt is high: most lactose is decomposed into lactic acid during fermentation, which is suitable for more consumers. Lactic acid can improve appetite and digestion
(4) Yogurt has a certain health care function: lactic acid bacteria can not only produce organic acids in yogurt, but also produce antibacterial substances, which can inhibit the reproduction of spoilage bacteria in the intestine and reduce the toxins produced by spoilage bacteria in the intestine, thus playing a better health care role.
(5) The content of choline in yogurt is high. Regular consumption of yogurt can reduce serum cholesterol content, enhance immunity and reduce the incidence of cardiovascular diseases in the elderly.
You can choose according to your own physique and other aspects.