Nutritional information: Nutrients per serving100.0g Calories (calories) 309.0g Carbohydrate (grams) 63.4g Fat (grams) 0.6g protein (grams) 20.2g Cellulose (grams) 7.7g Vitamin A (micrograms)13.0g Vitamin C (milligrams) 65438+. 0. 16 riboflavin (mg) 0. 1 1 nicotinic acid (mg) 2.0 cholesterol (mg) magnesium (mg) 138.0 calcium (mg) 74.0 iron (mg) 7.4 zinc (mg) 2.2
Water-soluble vitamin C must have disappeared under high temperature and slow cooking.
Protein becomes easier to absorb and releases heat after hydrolysis.
Cellulose stays in beans, which are all laxative.
The amount of other soluble nutrients is also very limited.
But high temperature and boiling water make nutrients easier to absorb and digest, which is delicious and sweet.
To sum up, you should drink both beans and soup. Generally, when cooking, water overflows the beans. Thick soup cooks beans, so soup and beans can't be separated. Better eat together.
Be sure to distinguish who has high nutritional value, and tell you for sure that most of the nutrition is still in beans, and soup is the medium, with only a little nutrition!