Do legumes contain starch? Is soy flour starch?

Legumes contain starch, and beans are starchy foods.

The nutritional value of beans: In the traditional diet, there is a saying that "grains should be nourished, and if you lose beans, you will be bad", which refers to eating whole grains.

can maintain health, but not eating beans will make the nutrition imbalanced.

Legumes are generally characterized by their high protein.

Low fat, the content of protein is high, close to animal protein, and the composition of a variety of amino acids is close to what the human body needs, so it is also known as "plant-based meat", which can replace part of the meat; The characteristics of low fat, coupled with the fact that some legumes are still unsaturated fatty acids that are easy to digest and absorb.

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Yes, starchy legumes, like red beans, mung beans, broad beans, peas, cowpeas, kidney beans, lentils, etc. They have a starch content of 55 60 and a fat content of less than 2 , and one copy is incorporated into the grain category.

However, soybeans, such as soybeans, green beans, black beans, white beans and other varieties, soybeans are more common, and the protein content of soybeans is 35 45, which is one of the best crops in terms of protein quality and quantity in plants, and the starch content is negligible.

Soybeans include yellow soybean, green soybean, black soybean, white soybean and other varieties, with yellow soybean being more common. The protein content of yellow soybean reaches 35 45, which is one of the best crops in the quality and quantity of protein in plants, and soybean contains 25 30 carbohydrates, of which about 50 are raffinose and stachyose that the human body can not digest, in addition to polysaccharides composed of arabinose and galactose.

Soybeans have a fat content of 15 20 and are traditionally used to produce soybean oil. The content of unsaturated fatty acids in soybean oil is as high as 85, linoleic acid content is more than 50, oleic acid is more than 30, and vitamin E content is also very high, which is an excellent edible oil.

In addition to soybeans, various other legumes also have high nutritional value, including red beans, mung beans, broad beans, peas, cowpeas, kidney beans, lentils, etc. They are low in fat and high in starch and are known as starchy dried beans.

Starchy legumes have a starch content of 55 60 and a fat content of less than 2, so they are often incorporated into grains. Their protein content is generally above 20, and their protein quality is good, rich in lysine, but methionine is insufficient, so they can also play a good nutritional complementary role with cereals. Starchy dried beans are also relatively high in B vitamins and minerals, which are comparable to soybeans.

In addition to being rich in protein and minerals, fresh beans and bean sprouts have a high content of vitamin B1 and vitamin C. It is often included in the vegetable category.

Soybean flour is not starch.

The difference between starch and soybean flour lies in the raw materials, uses, etc., generally speaking, soybean flour is a food made from large beans by roasting and crushing, while starch is made from glucose.

molecules polymerized. There are many types of starch, such as common corn starch, potato starch, sweet potato starch, pea starch and so on.

In life, starch and soybean flour are relatively common, starch is mainly used as a thinner, binder and disintegrant, and the role of soybean flour is mainly to improve the flavor of food, or directly brewed into soy milk for drinking.

Soybean flour is a food made by roasting and crushing soybeans. Because heating and crushing can improve the flavor and also improve the digestibility, soybean flour is a highly nutritious food.

Soybean crushing method, high protein.

The production of defatted soybean flour requires crushing defatted soybeans into an average particle size of 5 20 microns. If the particle size is greater than 20 microns, the high-protein components cannot be fully separated, and if the particle size is less than 5 microns, it is easy to mix with non-protein components, which will cause obstacles to the subsequent particle size grading.

Summary. Beans like red beans, mung beans, broad beans, peas, cowpeas, kidney beans, and lentils have a higher starch content, generally above 50%.

There are many legumes that contain starch.

Like red beans, mung beans, broad beans, peas, cowpeas, kidney beans, lentils, soybeans, green beans, black beans, white beans, these all contain starch.

There are almost no legumes that do not contain starch, but the starch content is somewhat different.

Beans like red beans, mung beans, broad beans, peas, cowpeas, kidney beans, and lentils have a higher starch content, generally above 50%.

Starch is a high-molecular carbohydrate, which is a polysaccharide formed by the polymerization of glucose molecules.

Beans basically contain carbohydrates, so everything that has carbohydrates will have starch components.

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Legumes contain starch, and beans are starchy foods.

The nutritional value of beans: In the traditional diet, there is a saying that "grains should be nourished, and beans are bad", which refers to eating whole grains to maintain health, but not eating beans will make nutrition unbalanced.

Beans are generally characterized by high protein and low fat, of which the protein content is high, close to animal protein, and the composition of a variety of amino acids is close to what the human body needs, so it is also called "plant-based meat", which can replace part of the meat; However, the characteristics of low fat, and the fat in some legumes are mainly unsaturated fatty acids that are easy to digest and absorb.

Soybean products are made from processed soybeans, such as tofu, shredded tofu, dried tofu, soybean milk, tofu brain, bean curd, bean sprouts, etc. Because soybeans are processed, not only the protein content is not reduced, but also the digestion and absorption rate is improved. At the same time, all kinds of soy products are delicious and delicious, promote appetite, and bean sprouts are also rich in vitamin C, which can play a role in adjusting vegetables in winter and spring.

The nutrition of soy products is mainly reflected in their rich protein content. Soy products contain essential amino acids similar to animal proteins, and also contain minerals needed by the human body such as calcium, phosphorus, iron, etc., as well as vitamins BL, B2 and fiber. However, soy products do not contain cholesterol.

The reason is that in the production process of soy products, most of the starch has been hydrolyzed or fermented and decomposed.

First of all, in the production process of soy products such as tofu and soy milk, the starch in soybeans will be hydrolyzed into sugar Haosen imitations, thus forming soybean milk and okara. This is because the production process of soy products such as tofu and soy milk requires the soybeans to be ground with water, and in this process, the starch in the beans will be hydrolyzed into sugars to form soy milk. Subsequently, the soy milk will go through the steps of boiling and coagulation to form tofu, and the okara of the remaining spring eggplant will also contain less starch.

Secondly, soy products such as bean curd and fermentation will be fermented by microorganisms such as E. coli and Aspergillus, which can decompose part of the starch, thereby reducing the starch content in the final product.

Each 100 grams of soybeans contains grams of moisture, grams of protein, grams of fat, grams of carbohydrates, grams of crude fiber, 367 mg of calcium, 571 mg of phosphorus, 11 mg of iron, mg of carotene, mg of vitamins, mg of vitamins, mg of niacin, and 419 kilocalories available. Among them, carbohydrates are mainly starches.