In addition to many nutrients, soybeans also contain some anti-nutrient factors, such as phytic acid, protease inhibitors, beany flavor, phytohemagglutinin and so on.
Phytic acid: It has always been a strong chelating agent for metal ions. It can chelate with calcium, zinc, iron and other minerals in the intestinal tract and affect its absorption. Soaking soybeans in a solution with a pH of 4.5-5.5 can dissolve 35%-75% of phytic acid, but has little effect on protein quality.
Protease inhibitor: It will reduce the nutritional value of soybeans, but it can be destroyed by heating under regular pressure steam for 30 minutes.
Phytohemagglutinin: It can cause dizziness, headache, nausea, vomiting, etc. after eating in large amounts for several hours. It can be destroyed by heating.
Soy products are also a good choice. Soy products include non-fermented soy products and fermented soy products: tofu, dried tofu, soy milk, vermicelli, noodles, fermented soy products, and soy protein products.