What are the Benefits and Effects of Edible Bean Products?

Update Date: Source: Network
The Functions and Effects of Soy Products

Soy products have various functions and effects, including preventing cancer, delaying aging, improving immunity, preventing osteoporosis, and relieving menopausal symptoms. They are very common in our daily lives, with common types including yellow beans, green beans, black beans, mung beans, and red beans. These soy products are rich in dietary fiber and have significant benefits for the body when consumed appropriately.

Here are the four main functions of soy products:

1. Anticancer and Preventive Effects: Researchers have discovered that many types of beans have unique anticancer properties. Medical centers have also found that eating more beans, such as peas and soybeans, can help reduce the risk of breast cancer. This article summarizes the relationship between nutrition and cancer, emphasizing the importance of soy products as protective factors against cancer.

2. Appetite Stimulation and Health Preservation: Soy products are mainly made from soybeans through microbial fermentation, including fermented and non-fermented types. Fermented soy products are typically represented by fermented bean curd and tempeh. Non-fermented soy products include tofu, soy milk, and tofu skin. Fermented soy products have four major advantages: increased nutrition and easier absorption, high mineral utilization, strong health-preserving functions, and appetizing flavors.

3. Calcium Supplementation: The main characteristic of bean products is their "concentration" due to their low water content and relatively high protein and calcium content.

4. Protein Supplementation: Processing soybeans into tofu and soy milk significantly improves the digestion and absorption of protein. The digestibility of tofu protein can reach over 90%, while the digestibility of soy milk protein is 84.9%. Combining soy products with meat and egg products can complement methionine and improve the nutritional utilization of tofu protein.