How do you eat beans?

There are many types of beans, nutrition is good, but it is easy to eat more. In fact, if the beans are treated slightly before cooking, the flatulence phenomenon can be improved.

The carbohydrate content of soybean is 25% - 30%, the composition is more complex, mostly cellulose and soluble sugar, of which only half can be used, and the other half is the raffin factor raffinose and stachyose. Bacteria in the large intestine produce acid and produce gas during the use of these sugars, which is good for intestinal health, but it also produces carbon dioxide, hydrogen, and a small amount of methane gas, causing bloating, bowel and other phenomena.

In addition to soybeans, raffinose and stachyose are present in legumes such as lentils, peas, beans, mung beans, and peanuts. Studies have shown that the flatulence factor is resistant to high temperatures, but is soluble in water. Once soybeans are soaked, steamed, and germinated, the stachyose and raffinose content can be greatly reduced.

Therefore, soak the beans for about 1 hour before cooking the beans, and then drain the water to reduce the power of the beans. For people who are prone to flatulence, they should pay attention to slowly increasing the number of meals and the weight of the beans. Do not eat too much at a time and the body will gradually adapt.

For people with weaker gastrointestinal function, it may be better to eat bean sprouts or soy products because the beans are able to decompose these two substances during the germination process. The flatulence factors are basically dissolved after they are dissolved in water during the processing of soy products.

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