According to the nutritional composition and content of beans, they can be divided into two categories: one is soybeans, green beans, black beans and other soybeans; Second, other species, such as peas, lentils, sword beans, mung beans, cowpeas, red beans, broad beans and so on. 2. According to the properties of beans, they are divided into cold (cold), wet (hot) and warm. 3. According to the theory of beans entering the meridian of traditional Chinese medicine, mung beans and red beans enter the heart meridian; Lentils and peas enter the spleen meridian; Discussion on Douchi entering lung meridian: black beans, broad beans and black beans entering stomach meridian; Adzuki bean belongs to the small intestine meridian. Second, the nutritional value of soybean is 1. Soybean contains 35%-40% protein, and protein contains a variety of essential and non-essential amino acids. Except methionine and cystine, other amino acids are similar to animals, and the total protein content is higher than that of meat. 2. It contains 15%-35% fat, of which 85% is unsaturated fatty acid, and the oleic acid content is above 50%, so it cannot be absorbed by human body. 4. Soybean is rich in iron and vitamins B 1 and B2, as well as trace elements such as vitamin A, vitamin D, phosphorus, iron and selenium. 5. Soybean contains saponin and soybean isoflavone, which has antioxidant, hypolipidemic, hemolytic, antifungal, antitumor and estrogen-like effects.
The protease contained in it inhibits trypsin, pepsin and chymotrypsin in the digestive tract, which has a negative impact on the growth of human or animals because of its inhibitory effect on the digestive system.
2. Phytohemagglutinin (PHA) can agglutinate human and animal red blood cells.
3, containing oligosaccharides, stachyose and raffinose can not be digested and absorbed by the intestine, and gas is produced by intestinal microorganisms, which is one of the reasons for flatulence.
Soybean contains some anti-nutritional factors, which makes its protein digestibility only about 65%. How to improve the digestibility of soybean and make it into bean products such as tofu, soybean milk, yuba, bean sprouts, fermented soybean, fermented bean curd, etc. Its protein absorption rate can reach 95%, which is a low-cost and nutritious food in daily life.