Studies have shown that women''s estrogen levels drop dramatically after menopause, and they are very susceptible to osteoporosis. The rich soybean isoflavones in beans and soy products can alleviate osteoporosis. Has a good preventive effect. Soy isoflavones have a certain anti-aging effect, and have improved dry and rough skin, which can prove that regular consumption of beans and soy products has a certain beauty effect.

　　 Soy isoflavones are water-soluble substances, which are easily absorbed and utilized by the human body, so it is often recommended to cook, steam and stew at low temperature. Soy isoflavones are particularly effective for women. Soy isoflavones have significant antioxidant effects and can help the body to oxidize free radical metabolism, thereby preventing and preventing cardiovascular and cerebrovascular diseases and cancer. There is also a phytoestrogen in beans and their products, that is lignan.

　　Lignans and soy isoflavones have similar effects, and their effects of preventing osteoporosis, antioxidant, and prevention of cardiovascular and cerebrovascular diseases such as San Gao have been confirmed. Although the estrogen effect of soy isoflavones and lignans is weaker than that of real estrogen, its "sword" spirit is commendable, and its anti-estrogen effect that interferes with estrogen is high in the body. Performance is outstanding. Therefore, female friends can eat with confidence! Of course, men do not have to be afraid to eat tofu often and become a "pseudo-mother", which is not a dime at all.

　　We need to get 30 mg of soy isoflavones from beans every day, and before and after menopause, women should consume 50 mg of soy isoflavones every day. Soy isoflavones have the highest content in dried beans, soybean powder and yuba, and the total amount can reach nearly 200 mg/100 g, but because they are dry products, they are still poor compared with 68 mg per 100 g of tofu after dilution or water. A lot! The content of soy isoflavones in tofu can reach 28 mg/100g, Shuifa Yuba contains 50 mg per 100 g, and 58 mg per 100 g of tempeh.

　　 Surprisingly, after germination of bean sprouts, not only phytic acid, saponin, trypsin inhibitors are destroyed, which is beneficial to the absorption of protein and minerals, but also the content of soybean isoflavones is still very high , Every 100 grams actually contains 40.7 milligrams! We casually fry a plate of bean sprouts at about 500 grams, which means that a plate of bean sprouts can eat at least 200 milligrams of soy isoflavones!

　　Finally In short, although experts on soybean genetic modification have done harmless arguments, if you are worried about genetically modified soybeans, you can choose black soybeans, green soybeans, cowpeas, eyebrow beans, mung beans, red beans, etc. These are relatively low yields. Beans without genetic modification concerns!