Health Club:
I saw an argument on the Internet, saying that “milk sprouts made with slightly sprouted soybeans are rich in nutrients, rich in calcium, and also increase in vitamin C content.†What are the reasons? Is that really the case?
Reader: Miss Xu
Miss Xu:
Xu Xinzhuo, a provincial medicine and Chinese medicine nutritionist, said that there is a certain basis for this argument, but there is no need for them to do so. It is sufficient to eat calcium directly.
Soybeans have a high calcium content, but they also contain a large amount of phytic acid that affects the absorption of calcium. These treatment methods such as frying, boiling, steaming, and grinding into soybean milk do not completely destroy these anti-nutrients. Germinated soybeans retain both the original nutrients and new vitamins, vitamin C. However, the production of soy milk has a heating process, and vitamin C will be lost after heating.
In addition, soybeans are processed into legume products such as tofu, dried bean curd, dried bean curd, tofu skin, etc., and the phytic acid contained therein can be removed. It is not necessary for us to add calcium, so we have to wait until we have sprouted the beans after germination.
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