Many varieties of beans, mainly soybeans, broad beans, mung beans, peas, bean, and so on. They can be divided into two categories according to the types and quantities of Beans ' folded nutrients. A kind of high protein, high fat Beans represented by soybean. Another legume is characterized by high carbohydrate content, such as mung bean and bean. Cooking usually with fresh beans and soy products, not only can do the ingredients and accessories, but also as a condiment raw materials.
The economic value of Beans is higher, because most of them contain rich protein, which is an important source of protein nutrition for human and livestock.
Some Beans, such as soybeans, groundnuts, and four-sided beans, are rich in protein, and contain plenty of edible fats. Many beans seed protein content between $number, a few can reach $number, its protein content is higher than cereal $number times, higher than the potato $number times. In addition, the stalks and branches and leaves of Beans are rich in protein, usually up to 8~14%, while cereal stalks and leaves contain only 4~6%, so the stems and leaves of Beans are higher nutritional value feed and excellent green manure.
Fresh pods, seeds and stems and leaves also contain several vitamins, which are feed for nutritious vegetables and livestock.
"Meat" and "grain" in beans
Soy: This kind is can be used to make tofu bean milk beans, their fat content is about 16% or so 35% of the protein, almost no starch ingredients, so want to be made of bean paste, jelly and other things is very difficult. In addition, this kind of beans contain high protein, can replace meat oh, therefore, also known as "the meat in the field." In which protein content, 50 grams of soy protein content equivalent to 100 grams of pork loin meat, 300 ml of the present mill soya-bean milk equivalent to 25 grams of cattle tendon meat, 205 grams of water tofu is equal to 100 grams of pig tip; tofu is comparable to lean meat, if you do not like to eat meat to supplement nutrition.
Starch: This kind of beans are very high starch content, can reach 60%, so can be made into a variety of vermicelli, red bean paste and other snacks, but the oil is not possible, because the fat content of which is not even 1%. These beans, because they contain a lot of starch, can be used to replace food, and they have always been called "grains". Starch beans protein content is 3 times times the rice, Vitamin B group content is more than 4 times times the rice, dietary fiber and potassium content is the rice $number times. Beans are slow to digest, and are suitable for dieters and diabetics.