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Homemade soy milk has the highest protein content from soybeans and black soybeans, and is a complete protein. When choosing beans, you should distinguish between Chinese black beans and small black beans, and cook the soy milk thoroughly to ensure safety.
Starting the day in winter with a cup of freshly brewed, hot soy milk. It not only satisfies the body and mind, but also provides cardiovascular protection and supplementation.protein Wait for profit. However, when making soy milk at home, not all beans have the same benefits. If you want to get your fill of vegetable protein and improve brain and heart health, soybeans and black beans are your first choice.
Waking up early is very important for protein replenishment for steady appetite and good health throughout the day. according toMinistry of Agriculture According to statistics, per 100 grams of dry beans, soybeans and black soybeans contain 36 to 40 grams of protein, ranking first among all legumes. Both beans are “complete proteins”, meaning they contain all nine essential amino acids in sufficient proportions to meet the human body’s needs.
However, black beans still need to be separated. There are Chinese-style black beans with high protein content, which are black soybeans or “green-kernel black beans” in Taiwan. They are yellow or green inside and are essentially soybeans. Mexican small black beans, commonly found in American supermarkets, are kidney beans with a white or milky interior and only half the protein of black soybeans.
Additionally, black beans also contain anthocyanins and other plant components, which are beneficial for heart health, antioxidants, and anti-inflammatory.
Other legumes, such as chickpeas, mung beans, red beans, etc., are legumes with moderate protein content and high carbohydrate ratio. They are suitable for making soy milk with small amounts of soybeans or black beans or occasionally changing the flavor. Among these, gram has high fiber content, while moong has a fresh taste.
Do I have to go organic when buying beans? According to the journal Nutrients, a study from the University of Georgia found no significant difference in the nutritional content of organic and conventional beans. Dry beans contain safe beans and generally have less pesticide residues. Most soybeans grown in the United States are genetically modified varieties. If you’re concerned, you can buy beans that are organic or labeled “non-GMO.”
When making soy milk, soybeans or black beans are used as the main ingredients, and small amounts of peanuts, oats, black sesame, walnuts, etc. are added to enhance the thickening and flavor. It is best to soak the beans the night before. After soaking, drain out the soaking water, rinse thoroughly and then whisk. It is important to note that raw soybeans contain trypsin inhibitors and other ingredients. Drinking raw soy milk may cause nausea, vomiting and diarrhea. If you use a soymilk machine, choose a program with a heating function; Use a regular blender to make raw milk, pour it into a pot and bring to a boil, then simmer over low heat for 5 to 10 minutes. Watch for “false boiling” (bubbles on the surface but the temperature is not high enough), and keep stirring until it actually boils. It is not recommended to add large amounts of sugar when making soy milk, nor to strain the bean pieces, as this will destroy some of the dietary fiber.
According to the health website, sugar-free soy milk has many benefits, including replenishing omega3s, improving brain health, preventing dementia, and reducing blood lipids; It can also improve heart function, prevent high blood pressure and coronary heart disease; Alleviate menopausal discomfort and lower blood sugar, and improve and prevent diabetes.
Summary FAQ
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Soybeans and black soybeans are the beans with the highest protein content. There are about 36 to 40 grams of protein per 100 grams of dry beans. They are complete proteins and can provide all 9 essential amino acids required by the human body. These are best suited for making soy milk.
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Chinese-style black beans are black soybeans or green-kerneled black beans, which are mostly yellow-green inside and are essentially high-protein soybeans. Small black beans common in the United States are kidney beans, which are white inside and contain about half the protein of black soybeans.
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It is best to soak the beans overnight and wash them before blanching. To avoid the discomfort caused by trypsin inhibitors, raw soy milk should be boiled and then boiled on low flame for 5 to 10 minutes. Adding too much sugar or sifting the bean pieces is not recommended.
