Women love beauty without 5 methods to eat more soy milk and tofu

Yu Kang, a nutrition expert at Peking Union Medical College Hospital, said: "Soy isoflavones are a type of flavonoid compound, mainly found in leguminous plants. Soy isoflavones are a type of secondary metabolite formed during the growth of soybeans. Because they are extracted from plants and have a similar structure to estrogen, soy isoflavones are also called phytoestrogens. They can make up for the deficiency of insufficient estrogen secretion in women after the age of 30, improve skin moisture and elasticity, relieve menopausal syndrome and improve osteoporosis, so that women can regain their youthful charm."

2. Anti-cancer

Scientists have discovered that many types of beans have unique anti-cancer effects. New York University Medical Center also found in a study that eating more legumes, such as peas and soybeans, can help reduce the incidence of breast cancer. A report on nutrition and cancer suggests that soy products should be given an important position in the research on anti-cancer protective factors.

3. Appetite and health care

Soy products are mainly divided into two categories, namely fermented soy products and non-fermented soy products. Fermented bean curd and black beans are typical representatives of fermented soy products, which are made from soybeans as the main raw material through microbial fermentation. Non-fermented soy products are not fermented during the production process, such as tofu, soy milk, tofu shreds, etc.

There are four major advantages of fermented soy products: first, increased nutrition and easier absorption; second, improved utilization of minerals; third, stronger health care functions; and fourth, fresh and appetizing.

4. Concentrated calcium supplement

The main feature of non-fermented soy products is "concentrated". Because of their low water content, the protein and calcium content in them is relatively high.

5. Rich in protein

After soybeans are processed into tofu and soy milk, the digestion and absorption rate of protein is significantly improved. The digestion and absorption rate of protein in tofu can reach more than 90%, and the digestion rate of protein in soy milk can reach 84.9%. Pairing tofu with meat and eggs can supplement methionine and improve the nutritional utilization of tofu protein.