Nutritionists point out that while soybeans are high in protein, their nutritional value is limited by the presence of trypsin inhibitors. Therefore, the consumption of soy products is recommended. During the sprouting process, these substances are mostly broken down and destroyed, so the protein utilization of soybean sprouts is about 10% higher than that of raw soybeans.
In addition, soybeans contain oligosaccharides such as raffinose and stachyose, which are not absorbed by the human body and can easily cause bloating. During the sprouting process, these substances decrease sharply and may even disappear completely. Due to enzymatic action during sprouting, more mineral elements like calcium, phosphorus, iron, and zinc are released, which further increases the human body's utilization of these minerals in soybeans.
At the same time, after soybeans sprout, in addition to vitamin C, carotene can increase by 1-2 times, vitamin B2 by 2-4 times, niacin by more than 2 times, and folic acid increases multiple-fold. This shows that soybean sprouts are more nutritious than the original beans. Soybean sprouts grown from soybeans can be eaten as a vegetable, stir-fried soybean sprouts are crisp and nutritious.
Additionally, you can also buy tofu made from soybeans, which has a high rate of digestion and absorption, and is also high in protein and calcium. If you just love eating soybeans, such as in a soybean and pork knuckle stew, nutritionists recommend soaking the soybeans for 4 hours before cooking for better nutrition.