soybean is high in protein and low in fat, and its protein utilization rate is high, so it has the reputation of “plant meat”. In addition, soybean is also rich in calcium, zinc, iron and other minerals. Unfortunately, soybean contains many “antinutritional substances”, such as phytic acid and trypsin inhibitors, which interfere with the absorption of iron, zinc and other minerals and proteins respectively; lectins, saponins and tannins have certain stimulating effects on the digestive tract. In addition, when eating soybean directly, people tend to bloat, because some oligosaccharides can cause flatulence, and trypsin inhibitors can also promote flatulence. Some literatures have shown that soybean germination can improve the above situation. But, sprout a few days, the length of the bean sprout is the best? The researchers of Harbin Medical University have done relevant experiments.

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will be washed clean after soaking for one day, during which the water should be changed frequently. Drain the water the next day to keep the soybeans moist. Spread a layer of wet towel on the soybean and put it in a ventilated and dark place to prevent direct sunlight. Keep the soybeans and gauze moist and change water early and late. Observe and record the germination of beans every day and take samples to determine the relevant data. The results of

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showed that the activity of phytase (which has the characteristics of hydrolyzing phytic acid) increased continuously during the germination of soybean, resulting in the content of phytic acid, the main inhibitor of calcium, zinc and iron absorption, decreased by 40%. The free amino acids such as vitamin B2, aspartic acid and some beneficial enzymes were significantly increased. In addition, vitamin C increased from 0 to 40 mg / 100 g. The data showed that the best nutrition of bean sprouts was 3-5cm in length and about 3 days after germination. When

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are made into germinated beans, the nutrients of soybean can be retained and enhanced to the maximum extent, while the anti nutritional factors can be significantly reduced. In terms of taste, germinated beans are also particularly delicious. In terms of taste, germinated beans are more delicate and not easy to distend. Sprouted beans can be used to make cold dishes, soup and fried food, but also to play soybean milk. ▲

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