可口麦田讲述豆类食品的营养价值和其吃法注意事项（The delicious wheat fields tell about the nutritional value of legumes and how they eat）.docVIP

可口麦田讲述豆类食品的营养价值和其吃法注意事项（The delicious wheat fields tell about the nutritional value of legumes and how they eat） Soybean contains a fatty substance called linoleic acid, can promote childrens nervous development. Linoleic acid also has the function of reducing blood cholesterol, so it is a good food to prevent hypertension, coronary heart disease and atherosclerosis. In the coca crop taro workshop also has this delicacy. In addition, soybeans are also rich in vitamin B and calcium, phosphorus, iron and other inorganic salts. Dried soybean contains no vitamin C, but it can produce vitamin C after germination. It can be added to food during the off-season. In Taiwan enjoy coca crop Xian Fang taro dessert, but do not forget this, modern medical research that soy contains no cholesterol, and can reduce cholesterol and reduce the incidence of atherosclerosis, prevention of heart disease, soybeans also contain a trypsin inhibition substance, it has certain curative effect on diabetes mellitus. Therefore, soybean nutritionists recommended for the prevention and treatment of coronary heart disease, atherosclerosis and other diseases of hypertension ideal health care products. An important part of soft phospholipid contained soybean in brain cells, often eat soy to increase and improve brain skills have important effect. Chinese medicine believes that eating soy products can benefit a long skin color, fill in essence. Air force, appetite tonic, tonic food is suitable for the weakness of the spleen and replenishing qi and blood. Wide fitness, Ning heart, under the large profits, Runzao eliminate water effect. Soybean protein lysine methionine more, but less. In order to plant food in rural areas, eating soy products should pay attention to and food containing methionine rich collocation use, such as rice, noodles and grains and chicken, pigeon and quail eggs, duck and other food, can improve the utilization rate of soybean protein. Eggs and beans are eaten together, and their