On a sunny evening, our fan base discussed a very esoteric question —
I don't know if you have a halo, but we are dizzy.
So the little brother of technology hurried to consult the literature and buried his head in the world of beans. (Speaking of the name, I really have to worship the profundity of Chinese, just beans have what soybeans, soybeans, edamame, red beans, black beans, peas... ）
When you finish pulling these beans, the sky is also bright, and you can finally hand over the answer sheet to everyone!
01 What is soybeans?
Don't look at soybeans as a very common food, it has a standard description in GB 1352-2009 "Soybean". We refer to the national standard to make a division for everyone:
Not all beans can be classified as "soybeans", according to the national standard, the crude protein content of high-protein soybeans is required to be ≥ 40%, and the fat content is required to be ≥ 20%.
In addition to the difference in color, the shape of the soybean fruit is also divided into two types, oval and spherical, so everyone occasionally feels that the beans bought are a little different.
Of course, these beans are dried after they are dried, so what do they look like when they are young?
It's edamame, yes, the kind that people often wear beer.
This pod grows to a fresh pod harvested at eight o'clock ripe, because the outer skin has a lot of fine hairs, everyone calls it edamame.
When the edamame is ripe, it becomes dehydrated, smaller, harder, and becomes a soybean.
Soy protein is a high-quality protein that is close to the nutritional value of meat protein, but soybeans themselves are not easy to cook and digest, and are usually made into soy products to be better eaten by people.
02 The others are all miscellaneous beans
In addition to soybeans, all kinds of beans are called miscellaneous beans, such as common broad beans, peas, mung beans, kidney beans, lentils, cowpeas, chickpeas and so on.
Peas are typical hybrid beans, and although they are green and similar in shape like green soybeans, their main ingredient is starch.
The main ingredient of mixed beans is carbohydrates (starch), the general starch content is more than 50%, the protein content is only half of the soybean (about 20%), and the fat is only about 5%.
So in the face of soybeans with extremely high protein content, these beans can really only be counted as miscellaneous beans.
Miscellaneous beans are more suitable as a staple food, for example, many people now love to eat multigrain rice/porridge at home, which is a relatively healthy way to eat.
03 What is the relationship between Dutch beans and peas?
Speaking of which, I have to mention the Dutch beans and peas that everyone can easily confuse.
Dutch beans are a type of pea that first appeared in southern China near Southeast Asia. Around the 17th century, the Dutch fleet known as the "Coachman of the Sea" took it out of China and spread it.
So it's called Dutch bean in China and Chinese bean in The Netherlands.
Dutch beans are still young, pods and beans can be eaten, the taste is crisp, in France the name is "eat-all pea", can be understood as "all can eat the beans", very graphic.
And the peas are already "old", the pods on the outside can not be eaten, only the beans inside.
We would also like to remind everyone that although the Dutch beans are delicious, remember to be sure to fry them.
Because it contains saponins that are harmful to the human body, it requires high temperatures to destroy, and if it is not fully fried, it may cause food poisoning.