Post Date December, 02 2023
Legumes are generally divided into soybean and other legumes.
According to seed coat colors: yellow, black, green, brown, and bicolor soybeans.
Other legumes: broad beans, peas, mung beans, kidney beans, etc.
Today, I will share with you some nutritional knowledge about beans.
Nutrition of soybeans
Protein: It is very rich in content, containing 35-40 grams of protein per hundred grams, making it a very good high-quality protein.
Fat: The content is also very high, 15-20g per 100g. However, there is no need to worry about kidney disease patients with dyslipidemia. These fats are unsaturated fat acids (good fats), and the soybean oil extracted from them is also the main cooking oil for Chinese residents at present.
Different eating methods have a significant impact on the nutritional value of soybeans.
Whole grain eating: with the lowest nutritional value.
After processing: the nutritional value of soybean milk, tofu, etc. will be improved a lot; Bean sprouts can increase the content of vitamins.
What is digestion rate
As mentioned earlier, eating whole grains of soybeans has the lowest nutritional value, which is due to the presence of anti nutritional components in soybeans. The most important aspect is its digestibility. The digestibility of whole soybean is only 50-60%, the digestibility of soybean milk is 85%, and the digestibility of tofu or fermented soybean products can even be as high as 92-96%.
So what is digestion rate? To understand digestion rate, we first need to understand the entire process of food from being ingested to being utilized by the body (digestion, absorption, utilization). This process is somewhat similar to the power supply (high-voltage electricity - household electricity - electrical utilization) process.
Digestion: It is like the process of converting high-voltage electricity into household electricity through a transformer, which converts large nutrients in food into small molecules that can be absorbed by the body;
Absorption: like the process of household electricity being used by electrical appliances, this is the process of digesting the absorbable ingredients of food into the blood or lymph through the digestive tract mucosa;
Utilization: Only then can electrical appliances utilize electrical energy. The energy (material) conversion rate at this stage is what we call digestion rate, absorption rate, and utilization rate.
Therefore, the nutritional composition of food is closely related not only to the content of various nutrients, but also to its digestibility, absorption rate, and utilization rate.
The nutritional value of various soy products
Soybean products are fermented or non fermented foods such as soybean milk, tofu, dried tofu, etc., made from soybeans or other beans (mainly soybeans) as raw materials. Let's take a look at the nutritional value of these soy products separately.
Tofu
——
After soaking, pulping, filtering, boiling and other processes, soybean has removed a lot of crude fiber, trypsin inhibitor, phytic acid and other anti nutritional ingredients, so its nutritional value is the highest.
Every hundred grams of tofu contains 5-6 grams of protein and is relatively low in energy. For patients with chronic kidney disease, 2 taels of tofu can be used instead of 1 tael of lean meat.
Soybean milk
——
Soybean milk is made by grinding, filtering and boiling soybeans after soaking, and its digestibility is greatly improved, which is very easy to digest and absorb. If it is home-made soybean milk, it usually does not filter and retains all the nutrients of soybean. However, after diluted with water, its nutrient content will decrease.
For patients with chronic kidney disease, the main consideration is water. For example, a glass of soybean milk every day for patients without water restriction is a good choice.
However, it is worth noting that soybean milk purchased from outside can be divided into original soybean milk, sweet soybean milk and salty soybean milk. Adding sugar reduces the nutritional value of soybean milk, while adding salt is not suitable for kidney disease patients who need a low salt diet. Therefore, you should try to choose original soybean milk when you go out to buy.
Dried Tofu
——
Dried tofu is a product obtained by removing a large amount of water during the processing process to concentrate nutrients. The water content of bean curd skin, shutter (1000 pieces), shredded bean curd, Rolls of dried bean milk creams, etc. is lower, and the protein content after concentration can be as high as 20-45%.
Bean sprout
——
The most common types of bean sprouts are soybean sprouts (made from soybean water) and mung bean sprouts (made from mung bean water). After sprouting, not only do they retain various nutrients of the beans, but they also release more minerals such as calcium, phosphorus, iron, and zinc, greatly improving the utilization rate of minerals.
Its biggest highlight is the generation of a large amount of vitamin C (with very little legume content), greatly improving the nutritional value of legumes. Therefore, it is also a good choice for kidney disease patients to consume bean sprouts as vegetables.
Fermented soy products
——
Fermented bean products mainly include lobster sauce, Fermented bean curd, soy sauce, bean paste, etc. Fermented beans have higher nutritional value:
Improving digestion rate: Fermentation can partially degrade proteins, resulting in an increase in digestion rate;
The production of free amino acids by the freshening effect will increase the delicious taste of soybean products;
The increase in the content of B vitamins will greatly increase the content of vitamins B2, B6, and B12;
It is not easy to inflate and decompose gas producing substances (such as stachyose and raffinose), and fermented soy products are not easy to cause bloating.
Although the nutritional content increases significantly after fermentation, many ingredients are artificially added. The most obvious change is the addition of too much salt, which is not suitable for kidney disease patients to consume.
Bean products not only provide high-quality protein, but also greatly reduce their potassium, phosphorus, and purine content after processing. For kidney disease patients with high uric acid, high blood potassium, and high blood phosphorus (hyperparathyroidism), it is a good choice.
