Peanut soy

it's been a while since soy sauce. the porridge is crumbing, and there is no additional stomach capacity to fill the variety of soybeans. there's always a bit of peace in the porridge and it's going to pick up the soy sauce. it's soybean. it's all over. summer guacamole matures with fresh eyes. the soy sauce starts with the peanuts on the table. peanuts are said to have higher proteins and fats than meat eggs, so that they are also known for their vermin and plant meat. peanut species contain a naturally occurring polyphenol substance, which is highly bioactive. the concentration was 908 times greater than that of grapes, reaching 27.7 mg/g. it is a natural chemical preventive agent for oncological diseases and a chemical preventive agent for the reduction of the concentration of platelets, the prevention and treatment of the hardening of arteries and cardiovascular diseases. it is resistant to oxidation and thin blood, helps to reduce cholesterol recognition, improves cardiovascular health and is a potentially anti-age natural compound. peanuts contain eight types of amino acid necessary for humans, the most important of which is lysine. lysine is effective for intellectual improvement, while peanuts contain a certain amount of avalamine, and venomin and tea, which also have the effect of refilling the brain and enhancing memory. a lot of good, and peanuts are on the market. how can we miss it? and most of the peanuts are used to boil salty peanuts, while soybean sour is different and sweet。