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豆类的营养价值很高,这已为人所尽知.但是,食用豆类的方法不同,其营养价值也会产生差异.实践证明,发芽豆类的营养价值比不发芽者高.这是因为豆类经过发芽的内部转化,原来不能被人体吸收的棉子糖、鼠李糖、毛类花糖等寡糖及有害成份植物凝血素全部消失,植酸被降解,磷、锌等矿物质被释放出来而易被人体吸收.另外,豆类在发芽过程中,并
The nutritional value of beans is very high, which is already known. However, the method of consumption of beans is different, the nutritional value will be different.Practice has proved that the nutritional value of germinated legumes than non-germinant.This is because Beans after germination of the internal transformation, the original can not be absorbed by the body of raffinose, rhamnose, Mao Hua Hua and other oligosaccharides and harmful elements lectin all disappear, phytic acid is degraded, phosphorus, zinc and other minerals were Released and easily absorbed by the body.In addition, beans in the germination process, and