Soy products are a good thing~ From the perspective of nutrients, soybeans and soy products are rich in protein, unsaturated fatty acids, calcium, potassium and vitamin E and other nutrients that the human body needs.
From a health perspective, ensuring the intake of soy and soy products can reduce the risk of breast cancer in premenopausal and postmenopausal women, and the risk of osteoporosis in premenopausal and postmenopausal women. [1]
However, nutrition monitoring data shows that more than 70% of Chinese residents do not consume soybeans and their products at the recommended intake. Eating more soybeans and soy products is something that most of us need to do to strengthen!
The Dietary Guidelines for Chinese Residents recommend that adults should consume 105-175g of soybeans per week. According to the protein content, it is equivalent to about 100g of dried yuba, have you eaten enough?
Yuba, the "milk skin" on the surface of soy milk, is the essence of soy milk concentrate. The protein content and calcium content are also among the best in soy products.
In the process of processing, some of the "anti-nutritional factors" in soybeans are removed, which is better digested, less prone to flatulence, better calcium absorption, and even lower purine content in the case of the same protein.
Replacing part of the meat with yuba, in the long run, for Chinese who eat more red meat, it is also conducive to preventing the occurrence of hyperlipidemia and hyperuricemia~[2]
Yuba is fragrant and nutritious, and every time I go to the vegetable market to buy it, I am faintly worried about safety and health issues.
Those who know the know know that a good yuba has a brighter luster, more brittle, and is hollow when broken.
It is still non-fried, and it is baked with steam, and the yuba produced in this way not only does not have a disgusting "gutter oil" taste, but also does not have to worry about getting hot when you eat it.
I used to dislike the taste of yuba and chew wax friends, but after eating it once, I have become a fan of yuba!
Rich bean aroma
Cook for a long time without rotting
A N U A N E A T I N G
Compared with ordinary yuba, the taste is the level of the ceiling! There is no beany smell at all! Only the full bean fragrance overflows, and it goes straight to the brain when you take a bite! The children at home also love to eat, and they act on the disc every time!
The production of this yuba has more pulping links than ordinary yuba, the protein is high, and the bean skin is not rotten for a long time! It is chewy!
With it, the kitchen novice can also become a chef in seconds! Dip it into the hot pot, wait for the yuba folds to soak in the soup, suck it and slip it slippery and soft, fresh and tender, it's too addictive!
When you eat snacks, you can instantly disc! No need to soak, directly fry in the pot, crispy and chewy, mellow bean flavor, better than potato chips, it is simply a lazy man's gospel.
Compared with ordinary soy products, Qingliu yuba is more nutritious and cholesterol-free, so it is also suitable for the elders in the family to eat!
It's still a fat-reducing meal favored by major fitness bloggers, with high nutrition and good taste, everyone arrange it quickly!!
/Resources
[1] Dietary Guidelines for Chinese Residents
[2] Villegas, R, et al. "Purine-rich Foods, Protein Intake, and the Prevalence of Hyperuricemia: The Shanghai Men’s Health Study." Nutrition, metabolism, and cardiovascular diseases, v. 22,.5 pp. 409-416.