A good cup of soy milk starts with the choice of beans. Raw beans or cooked beans, the two most common forms of soybeans, which one is more suitable for making soy milk for breakfast?
Raw beans vs. cooked beans: a nutritional competition
In the morning, when the first rays of sunlight touch the curtains, a new beginning of the day quietly unfolds in the warm aroma of soy milk.
Soy milk for breakfast is the choice of many people, but have you ever hesitated when deciding to make homemade soy milk:
Whether you use raw or cooked beans? It's not just about taste, it's about nutrition and health.
Let's start with raw beans, which are uncooked soybeans that retain all of their natural nutrients.
It is rich in protein, dietary fiber, vitamins, etc., and is synonymous with healthy ingredients.
However, raw beans also contain anti-nutritional factors, such as phytic acid and trypsin inhibitors, which may reduce the nutritional value of soy milk and the absorption rate of its nutrients by the body.
Cooked beans, on the other hand, are soybeans that have been heat-treated, a process that usually destroys or reduces the anti-nutritional factors in the beans, making the nutrients more easily absorbed by the body.
However, soy milk made from cooked beans has a smoother taste and is easier for the body to digest and absorb.
The key to making soy milk: water temperature and soaking
Whether raw or cooked, a crucial step in making soy milk is soaking. The effect of soaking is to soften the soybeans and facilitate the grinding into a pulp.
Moreover, proper soaking can reduce the anti-nutritional factors in soybeans. Generally, raw beans need to be soaked for more than 8 hours, while cooked beans can shorten this time.
The temperature of the water when making soy milk is also crucial. Making soy milk in cold water usually retains more nutrients but increases the beany smell;
Hot water can effectively remove the smell of beans and make the soy milk taste more mellow. So, you can choose the right water temperature according to your personal taste and health needs.
Healthy Living Options: Raw or Cooked Beans?
Going back to our original question, is it healthier to use raw or cooked beans to make soy milk?
Actually, it depends on your nutritional needs and personal taste preferences.
If you're looking for high nutritional value and don't mind the beany smell, then you can opt for raw beans.
However, remember to soak well to reduce the effects of anti-nutritional factors.
At the same time, in order to avoid possible gastrointestinal discomfort, you can drink it in moderation when you try it for the first time, gradually increase it, and let the body have the process of adapting.
If you have a sensitive stomach or are more concerned about the taste of soy milk, then cooked beans are a better choice.
Not only is it easy to absorb nutrients, but it also has a smoother taste, which is more suitable for families with elderly people and children.
Nutritional combination of soy milk
In addition to traditional soy milk, you can also add different ingredients according to your personal preferences to make a variety of creative soy milk. For example, add red dates to increase the blood tonic effect, or add some nuts to enhance the nutritional value.
Conclusion: A healthy breakfast starts with soy milk
Breakfast is the most important meal of the day, and a good cup of soy milk is undoubtedly a healthy choice.
Whether you choose raw or cooked beans, the key is to make them in a reasonable way and eat them in a way that suits you.
Healthy living, starting with breakfast every day, starts with this cup of warm soy milk.
Remember, everyone's physical conditions and taste preferences are different, find the most suitable way to make soy milk, and make health a habit and an attitude to life.
Source: Daily Health and Wellness Tips