Soybean is a common plant food with rich nutrition, containing protein, cellulose, vitamins, minerals and active ingredients. Here is a detailed introduction to the nutritional value of soybeans.
Gao protein flour
Soybean is a high protein food. Every 100g soybean contains about 36g of protein, which is rich in eight essential amino acids. Soybean protein is easily absorbed and utilized by human body, which is very suitable as a high-quality protein source for vegetarians.
Rich in unsaturated fatty acids
Soybean is one of the plant foods rich in polyunsaturated fatty acids. Unsaturated fatty acids are beneficial to prevent vascular diseases, maintain cardiovascular and venous health, and control cholesterol and other lipid metabolism.
Composed of multiple vitamins.
Soybean contains many vitamins, including vitamin B 1, vitamin B2, vitamin B3, vitamin B6, folic acid and vitamin E, among which folic acid has a good effect on preventing fetal neural tube defects in pregnant women.
mineral
Soybean also contains many minerals needed by human body, especially calcium, phosphorus and iron. The high absorption rate of iron, coupled with the vitamin C content of soybean, can effectively improve the absorption efficiency of iron in human body.
cellulose
Soybean is rich in dietary fiber, which can stimulate intestinal peristalsis, increase the frequency of defecation, help reduce the occurrence of intestinal problems such as constipation and ensure the health of human digestive system.
Rich in secondary metabolites and active ingredients.
Soybean is not only nutritious, but also rich in secondary metabolites and active ingredients, such as isoflavones, daidzein, saponins and so on. These active ingredients have significant preventive effects on cardiovascular and other diseases.
To sum up, soybean, as a common plant food, is rich in nutrition, containing high-quality protein, various essential amino acids, cellulose, various minerals and vitamins needed by human body, and rich in secondary metabolites and active ingredients.
The above content was answered by Tanida Meng (advocate of natural cereal food), hoping to help everyone.