Is the bean dregs with soybean milk still nutritious

The soybean dregs left after beating soybean milk still contain rich nutrients, which can be used reasonably. Soybean residue mainly retains the dietary fiber, some protein, minerals, and a small amount of vitamins in soybeans, making it suitable for processing and consumption through specific methods. The dietary fiber content in soybean residue is relatively high, especially insoluble dietary fiber, which can promote gastrointestinal peristalsis and help prevent constipation. During the production of soybean milk, most of the water-soluble components such as soybean isoflavones, oligosaccharides, etc. are dissolved in soybean milk, but soybean dregs still contain about one-third of the original soybean protein, and calcium, iron and other minerals are lost less. Mix bean dregs with flour to make Mantou and pancakes, or stir fry them as side dishes, which can increase the intake of food fiber.

Bean dregs have a rough taste and contain anti nutritional factors such as trypsin inhibitors, which may affect digestion and absorption when consumed in large quantities. It is recommended to destroy anti nutritional factors by heating and cooking, or to improve the taste by pairing with eggs, vegetables, etc. People who are allergic to soybeans or have weak gastrointestinal function should control their intake to avoid discomfort such as bloating.

Bean dregs can be frozen and stored to extend their shelf life, and should be thoroughly heated before use. Soybean dregs can be added to Rice-meat dumplings and Congee to increase nutrition density, but it is not suitable to completely replace staple food. Reasonable utilization of soybean residue can not only reduce food waste, but also supplement plant-based dietary fiber and protein for diet. It is recommended to adjust the consumption method and frequency according to personal constitution.