Stewed Pork Bones with Soybeans and Red Dates
The efficacy and role of soybeans in reducing the symptoms of menopausal syndrome in women. Soy isoflavones are phytoestrogens that are similar in structure to estrogen and have estrogenic activity. They delay the aging of female cells, maintain elasticity of the skin, nourish the skin, reduce bone loss, promote bone formation, lower blood lipids, etc. 2. Prevent vascular sclerosis, prevent cardiovascular disease, and protect the heart. The lecithin in soybeans also has the effect of preventing excessive fat accumulation in the liver, thereby effectively preventing and treating fatty liver caused by obesity. 3. Make your mind smart. Eating more soybeans in moderation can also effectively prevent Alzheimer’s disease. Moreover, soybeans also contain a substance called sterol, which can effectively increase nerve function and thus promote its vitality. 4. Lowering blood sugar and lipids: Soybeans contain a substance that inhibits pancreatic enzymes and has a therapeutic effect on diabetes. The saponins contained in soybeans have obvious blood-lipid-lowering effects and can inhibit weight gain. 6. Whitening and skin care can effectively improve skin aging and also relieve menopausal syndrome. At the same time, experiments by Japanese researchers found that the linoleic acid contained in soybeans can effectively prevent the synthesis of melanin in skin cells. 7. Prevent cancer. It has the effect of preventing the occurrence of cancer. It has a certain inhibitory effect on different cancers. Especially for breast cancer, its inhibitory effect is the most obvious. 8. Reduce blood lipids. The plant sterols in soybeans also have the effect of lowering blood cholesterol. After entering the intestine, they can compete with cholesterol, thereby reducing cholesterol absorption. But while reducing bad cholesterol in the blood, it does not affect the good cholesterol in the blood. 9. Enhance the body's immune function. Soybeans are rich in protein and contain a variety of essential amino acids, which can improve the body's immunity. Nutritional value of soybeans 1. Soybeans contain about 40% protein, which is comparable to animal protein in both quantity and quality. The protein content of 500 grams of soybeans is equivalent to 1500 grams of eggs, or 6000 grams of milk, or 1000 grams of lean pork, so soybeans are known as plant meat and green dairy cows. 2. Soybean protein contains a relatively complete range of essential amino acids, especially rich in lysine, which just makes up for the lack of lysine in cereals. The methionine lacking in soybeans can be supplemented by cereals. 3. The fat content of soybeans is 18-20%, ranking first among beans, with an oil yield of 20%. In addition, soybeans are superior to animal fats in that they contain less cholesterol and are rich in linoleic acid and linoleic acid. These unsaturated fatty acids enable soybeans to lower cholesterol. They also contain more lecithin, which is of great significance to the development of the nervous system. 4. Contains inorganic salts such as potassium and sodium, certain essential trace elements, daidzein (including genistein), genistein and soybean saponin that are isoflavones. Although dried soybeans do not contain vitamin C, they can produce vitamin C after germination. They can be supplemented during the off-season of vegetables. In addition, soybeans also contain vitamins A, B, D, E and minerals such as calcium, phosphorus and iron. 5. Various soy products after processing soybeans not only have high protein content, but also contain a variety of essential amino acids that cannot be synthesized by the human body. The protein digestibility of tofu among the cholesterol content is as high as 95%, making it an ideal tonic dietary product. It should be noted that raw soybeans contain antitrypsin factors, which affect the body's absorption of nutrients in soybeans. Therefore, when eating soybeans and soy foods, the cooking time should be longer than that of ordinary foods. High temperatures are used to destroy these factors and increase the nutritional value of soy protein.
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