Salt-water beans

Nutrition analysis 1 and fat content of the soybeans are significantly higher than other types of vegetables, but most of them are dominated by unsaturated fatty acids, such as sub-oilic acid and lysergic acid, which are essential to the human body, can improve fat metabolism and help to reduce glycerine triesters and cholesterol in the human body;2 and pyrophosphate in the soybeans is one of the indispensable nutrients of brain development, helping to improve brain memory and intellectual levels;3 and there are abundant food fibres in the soybeans that not only improve constipation but also contribute to lower blood pressure and cholesterol;4 and the high levels of potassium in the soybeans, which are often eaten in the summer, can help to compensate for the loss of potassium due to excessive sweating, thereby alleviating the fatigue and decline in appetite caused by the loss of potassium;5 and iron in the soya is easily absorbed and can be used as a food supplementing children. In addition, soybeans contain a trace functional ingredient of acetone-like compounds, especially soybeans, known as natural plant estrogen, which has estrogen effects in humans and can improve menopause among women