1.鸡蛋与豆浆同食降低营养价值人们经常食用豆浆冲鸡蛋,认为两者都富含蛋白质,食之对身体有益。从科学饮食角度讲,豆浆性味甘平,含植物蛋白、脂肪、碳水化合物、维生素、矿物质等很多营养成分,单独饮用有很好的滋补作用。但两者不宜同食。因为生豆浆中含有胰蛋白酶抑制物,它能抑制人体蛋白酶的活性,影响蛋白质在人体内的消化和吸收,鸡蛋的蛋清里含有粘性蛋白,可以同豆浆中的胰蛋白酶结合,使蛋 1. Egg and soy milk with the same nutrition to reduce the value of People often eat soy milk red eggs, that both are rich in protein, food on the body beneficial. From a scientific diet point of view, soy milk sweet flat, with plant protein, fat, carbohydrates, vitamins, minerals and many other nutrients, drinking alone has a very nourishing effect. But both should not be the same food. Because soy milk contains trypsin inhibitor, which can inhibit the activity of human protease, affecting the digestion and absorption of protein in the human body, egg egg white contains sticky protein, can be combined with the trypsin in soy milk, the egg