Bean fart joke

Many medical scientists point out that people should eat more soy products. Bean products are good for people. It is pointed out that many bean products are rich in nutrients and can meet the needs of human body. Eating more soy products at ordinary times can not only improve physical strength, but also improve the mental strength of the whole person. Farting is always embarrassing for people who often eat beans.

Why do you fart after eating beans?

Studies have shown that oligosaccharides in soybeans are the chief culprit in farting. Oligosaccharides in soybeans are water-soluble sugars in soybeans, and the main components of oligosaccharides are cane sugar, raffinose and sorghum sugar.

Many people may not know that cotton sugar and sorghum sugar are two substances that can cause swelling. Cotton sugar and sucrose are two kinds of oligosaccharides, but the human body lacks the enzyme 3354- galactosidase which decomposes these two sugars, so these two sugars cannot be absorbed and utilized by the human body.

These two oligosaccharides can be decomposed by bacteria in the large intestine after entering the human body. Then it will produce gas, which will make the abdomen feel flatulent. Eating too much soybean will cause more serious flatulence and farting, so soybean is called "music fruit" in the west.

Flatulence will bring inconvenience and embarrassment in public places, which makes people pay more attention to the problem of soybean flatulence. Many people want to solve this problem.

Because oligosaccharides in soybeans can cause complacency, some people want to remove oligosaccharides from soybeans from oligosaccharides. The oligosaccharides contained in soybean can resist high temperature, so it is useless to heat it in soybean. In order to solve the swelling problem of soybean oligosaccharides, we must start from other aspects.

Some people also want to use some microbial enzymes to decompose hypoglycemia, but later it was found that polysaccharides and dietary fiber in soybeans can cause swelling, and the research was interrupted. So far, there is no good way to prevent the tail gas problem after eating soybeans, so eating soybean tail gas is inevitable. If you don't want to cause bloating, you'd better not eat beans.

Nutritional value of soybean products

Soybean is a kind of high-quality food with high protein and fat nutritional value, which is beneficial to the elderly and patients with cardiovascular diseases, and can also improve the dietary nutritional structure of people with insufficient sources in protein. The factors that hinder the digestion and absorption of nutrients in soybean will affect the digestion and absorption of various nutrients in soybean, and the content of these anti-nutritional factors will decrease during the processing of soybean, so soybean products can greatly improve the utilization rate of various nutrients in soybean.

1 tofu

Tofu can be divided into south tofu and north tofu according to processing methods. South tofu has a water content of about 90% and a soft texture, while protein has a fat content of about 1% and contains carbohydrates. Generally, North Tofu is made of soybean with extracted fat, with water content of about 85%, fat content less than 1% and protein content of 7% ~ 10%, which is harder than South Tofu. A large amount of dietary fiber was removed during the processing of tofu, which improved the utilization rate of various nutrients and the protein digestibility reached 92% ~ 96%.

2 soybean milk

The protein of soybean milk is generally 2.5%~5%, which is mainly related to the water consumption of raw materials and the amount of water added. Low fat content, suitable for the elderly and patients with hyperlipidemia, avoiding the adverse effects of high saturated fatty acids in milk on the elderly and patients with cardiovascular diseases.

3 tofu

Compared with tofu, the moisture content of dried tofu and thousand sheets is obviously reduced, and the contents of various nutrients are increased.

4 fermented bean products

Fermented bean products include soybean, bean paste, tofu, stinky tofu, etc. After soybean is fermented, protein is partially decomposed and easy to digest. In addition, the content of some nutrients has also increased.

5 bean sprouts

Soybeans and mung beans can be used to make bean sprouts, and their nutrients not only contain the nutrients of beans themselves, but also produce vitamin C during germination.