Why do women eat more soy milk and tofu

Because of soy milk, tofu is mostly made from soybeans. The soy isoflavones in soybeans are similar to estrogen in the human body, which can help women anti-aging, and will also play a role in beauty and beauty. Moreover, soy products are rich in calcium, which can be effective for women as they age, as well as the calcium lost during the process of conceiving a baby.

The soy isoflavones in soybeans are similar to estrogen in the human body, which can help women anti-aging, and soy products are rich in calcium, which can effectively supplement women as they age, as well as the calcium lost in the process of conceiving a baby, which is really a good food, eat 50-100 grams a day, which is very beneficial to health.

Phytoestrogens – soy isoflavones.

The reason why women advocate eating more soy products such as soy milk and tofu is because soybeans contain soy isoflavones, that is, phytoestrogens, which are similar to estrogen in the human body, which is very good for women, especially for menopausal women, which can not only help anti-aging, but also improve menopausal symptoms to a certain extent. In addition, soy products, especially tofu made from gypsum, can play a role in calcium supplementation.

Hello, eat more soy milk Tofu can be beautiful and healthy food! Grind soybeans into powder, add appropriate cold water, turn them into a paste, and apply them to the face, which is still natural**, and **is also very cheap. It can also be effective for women as they age, as well as the calcium lost during the process of conceiving a baby.

Patients with gout. Since the raw material of tofu is soybeans, which are extremely rich in purines, it is best not to overeat tofu for patients suffering from gout. Because the purines in tofu will lead to an increase in the concentration of blood in the urine of gout patients, coupled with the fact that the patients themselves have a floating metabolism disorder, eating tofu will also increase the blood uric acidity in the patient's body, thus aggravating the condition.

Those with a cold stomach. The nature of tofu is cold, so it is forbidden to eat too much for some women who are weak and suffer from stomach cold and uterine cold. Especially for patients with stomach cold, if you eat too much tofu at ordinary times, it will cause chest tightness and nausea, so it is best not to eat tofu.

1. Tofu is sweet and cold, non-toxic, it is a health food that nourishes and clears heat, and regular food can replenish the middle and benefit the qi, clear away heat and moisten dryness, quench thirst, clean the stomach and intestines, and is suitable for hot constitution, bad breath and thirst, unclear stomach, and people who recuperate after fever.

2. Tofu can increase the content of iron in the blood in the hematopoietic function, and the phytoestrogin flavonoids it contains can lighten spots and nourish the skin, improve the menopausal sedan syndrome, and promote the discharge of toxins in the body, so that the skin can regain white and shiny. Therefore, eating tofu has a good effect on blood and beauty for female friends.

3. The nutrients in tofu are comprehensive, the absorption rate is as high as 95%, two small pieces of tofu can meet a person's calcium needs for a day, and the tofu contains the "sour horn" of calcium in the orange fruit, which is beneficial to the growth and development of teeth and bones, and soy flavonoids can also effectively prevent osteoporosis.

4Tofu contains soy lecithin and rich in high-quality protein, which is beneficial to the growth and development of nerves, blood vessels and brain, can enhance immunity and strengthen the body.

It's all good, it's all soy products. It seems that soy milk is tofu when it is old, tofu is tofu when it is old, tofu is old when it is old, tofu is old tofu, and old tofu is dried when it is old. I think there's a difference in nature.

It's not the same.

Although tofu is further processed from soy milk, its protein digestibility is superior. Among them, the digestibility of tofu is as high as 92%-96%, and the digestibility of soy milk is slightly lower than 90%.

The tofu making process is more traditional, and the first step in the process is to soak and peel it. The main component of soybean husk is cellulose, which will interfere with protein absorption, and the content of cellulose decreases after soybean peeling. Freshly ground soy milk, on the other hand, tends to be dry bean grinding and contains a lot of soy fiber.

Secondly, the post-production of tofu requires high-intensity extrusion, which makes the thermal vibration intensity of the protein greater, and can destroy the binding force of the disulfide bond, so that the orderly structure is exposed, and it is easy to digest the enzyme action. "Brine tofu" has become an open secret in tofu making, but few people know that the presence of such alkaline coagulants can also improve the digestibility of proteins because they reduce or remove anti-nutritional factors such as phytic acid and tannins from the raw materials.

In short, tofu and soy milk are both foods with high nutritional value, and the protein digestibility is much higher than that of whole soybeans.

Soy milk is rich in nutrition, drinking more soy milk can prevent Alzheimer's disease, enhance disease resistance, prevent cancer and fight cancer; Drinking by middle-aged and elderly women can regulate endocrine and improve menopausal syndrome; Young women drink it, which can make ** fair and moisturized, and radiant.

Related Populations. It can be consumed by the general population.

1.It is especially suitable for women and the elderly;

2.Soy milk should not be consumed too much, which will cause indigestion, bloating, diarrhea and other discomforts; At the same time, people with stomach cold, chest stuffiness, nausea, acid vomiting, spleen deficiency, abdominal distention, diarrhea, frequent nocturia, sperm loss, and kidney deficiency should not drink.

Food is a restraint. Soy milk should not be eaten with honey and eggs; Eating soy milk with oranges affects digestion; Do not drink with medications; Soy milk can not be added with brown sugar, and white sugar must be added after cooking.

Production guidance. 1.When raw soy milk is heated to 80 or 90 degrees, a large amount of white foam will appear, and many people mistakenly think that the soy milk has been cooked at this time, but in fact this is a "false boiling" phenomenon, and the temperature at this time cannot destroy the saponin substances in the soy milk. The correct way to cook soy milk should be to continue heating for 3 5 minutes after the phenomenon of "false boiling" to make the foam disappear completely;

2.Some people cook the soy milk several times for the sake of insurance, so that although the harmful substances in the soy milk are removed, it also causes the loss of nutrients.

Therapeutic effect. Soybean milk is sweet in taste and flat in nature; It has the effects of strengthening the spleen and stomach, replenishing deficiency and moisturizing dryness, clearing the lungs and dissolving phlegm, clearing drenching and diuretic, moisturizing and beautifying;

It is often used as a dietary therapy for patients with phlegm, fire, cough, asthma, constipation, drenching, etc.

1.The protein content is higher and the quality is better than the protein in grains, which is close to the protein of meat. The protein content of soybeans accounts for about 40% (lean pork content, egg content.

The amino acid composition of legume protein is close to the needs of the human body, and its composition ratio is similar to that of animal protein, among which the lysine that is more lacking in cereals is higher in legumes, so it should be eaten with cereals, so as to improve the physiological value of protein in the diet.

2.The fat content is relatively high, up to 15%-20%, of which soybeans and black beans have the highest content, which are often used as raw materials for edible oils and fats. Soybean oil is one of the most commonly used cooking oils.

3.Zero cholesterol. Soybeans are plant-free, so they don't contain cholesterol. The only food with good protein content and very little or no cholesterol is soybeans. This is one of the reasons why soy protein is better for health than meat protein.

4.Rich in calcium, coupled with the coagulant added during processing, the calcium content of soybean products is very prominent, and the calcium content of 250 grams of tofu is comparable to that of 250 ml of milk. If milk and dairy products are the first choice for dietary calcium, then soy products are undoubtedly the second.

5.Contains more B vitamins, especially vitamin B2.

6.Rich in elements such as phosphorus, sodium and potassium, it is a good mineral**.

It's different, but there is no difference in protein content, and soy milk needs more vitamins.

Answer: Hello, the nutrition of soy milk and the nutrition of tofu are not the same. The water content in soy milk is relatively high, all the nutrients are relatively lower than that of tofu, and the production process of tofu is different, and there will be no difference in the nutritional composition of different tofu, so it is better to have a proper intake of soy milk and tofu in the usual diet, and it is necessary to achieve nutritional balance.