Generally, adults want to supplement protein. The “four ones” are the basis, including one or two lean meat, one egg, one bag of milk, and one or two soy products. These “four ones” constitute our basic source of high-quality protein for a day.
As a plant, why is the nutritional value of soy protein comparable to that of meat, eggs and milk? Let’s take a look at the specific data together.
The following is a comparison of the protein prices of several major animal and plant protein foods (when the standard protein price is 100):
- Whole eggs94
- Whole milk is 87
- Beef is 74
- Fish 83
- Soybean is 73
- Potatoes for 67
- Refined flour is 52
- Rice is 63
It can be seen from the data that the protein price of soybeans is comparable to that of beef, and it is the leader among plant proteins. And the amino acid composition of soy protein is relatively good, almost all the essential amino acids needed by the human body.
Eating foods made directly from soybeans, the human body’s digestion and absorption rate of its protein is only 65%. When made into tofu, the digestion and absorption rate can be increased to 92%-95%.
Tofu’s nutrition is not only rich in high-quality protein, soybeans also contain about 18% of fat, most of which can be transferred to tofu. Soybean oil has a large proportion of linoleic acid (the main fatty acid necessary for the human body) and does not contain cholesterol. It is not only beneficial to the development and growth of human nerves, blood vessels, and brain, but also can prevent common diseases such as cardiovascular disease and obesity.
After the stigmasterol contained in soybean enters the human body, it can absorb more bile acids that are broken down by intestinal cholesterol, thereby lowering blood cholesterol. Not only can inhibit colon cancer, but also help prevent cardiovascular disease.