大豆的蛋白质含量高达35%-40%,1公斤大豆的蛋白质相当于2公斤瘦肉或3公斤鸡蛋或12公斤牛奶的蛋白质含量。尤其有益的是,大豆不含胆固醇,对于大脑极为有益。研究表明,大豆经水泡、磨碎,充分加热制成豆浆后,营养吸收率高达90%,豆浆以其均衡的营养成分、细腻的口感、食用方便一直受到中国人的喜爱,并逐渐被世界上越来越多的人所推崇。豆浆好喝,但一定要煮熟,豆浆中含有胰蛋白酶等抗营养因子,需经加热至100℃以后才能被破坏,在加热不彻底时会使人出现恶心、呕吐、腹泻等症状。有些人把豆浆加热至80-90℃,看到泡沫上涌就误以为已经煮沸,其实这是豆浆的有机物质受热膨胀形成气泡造成的上冒现象,并非沸腾, Soybean protein content of up to 35% -40%, 1 kg of soy protein equivalent to 2 kg of lean meat or 3 kg of egg or 12 kg of milk protein content. Particularly beneficial is that soy is cholesterol-free and extremely beneficial to the brain. The research shows that after the soya bean is blisters, grated, and fully heated to make soymilk, the nutrition absorption rate is as high as 90%. Soybean milk has been favored by the Chinese for its balanced nutrition, delicate taste and convenience of consumption, More and more people are respected. Soy milk to drink, but must be cooked, soy milk contains trypsin and other anti-nutritional factors, to be heated to 100 ℃ after being destroyed, the heating is not complete will make people appear nausea, vomiting, diarrhea and other symptoms. Some people put the milk heated to 80-90 ℃, see the bubble up on the mistakenly thought it has been boiled, in fact, this is the organic matter of soybean milk bubble caused by the expansion of the phenomenon caused by the heat, not boiling,