Bland-tasting but healthy beans... Nutrient absorption is hindered when eaten with 'this food'

 

Soybeans are rich in plant-based protein and antioxidants and anticancer substances. Even if you dislike the unique taste of soybeans, they are worth eating for health reasons. However, the health benefits can vary depending on what they are paired with and how they are prepared.

 

First, it is better not to eat beans together with cheese.

 

Cheese is rich in calcium, and beans are rich in phosphorus. When beans and cheese are eaten together, phosphorus and calcium combine to form calcium phosphate, which is not absorbed into the body and is excreted out.

 

Cheese, milk, and other dairy products, as well as soybeans, are all foods that tend to produce gas. When consumed together and arriving in the large intestine with less digestion in the small intestine, they can be fermented by bacteria in the colon, producing a large amount of gas.

 

It is good to eat beans together with seaweed such as kelp or laver. 

 

The saponin components contained in soybeans have anticancer effects, but consuming them in large amounts expels iodine from the body.

If iodine is deficient, the thyroid gland may not secrete hormones properly, leading to hypothyroidism. It is good to include seaweeds such as kelp and sea mustard, which are rich in iodine, in your diet.

 

Overconsumption should be avoided. The Korea Food & Drug Administration recommends a daily iodine intake of 150μg for the average adult, but just one serving (10g) of dried seaweed can provide as much as 1160μg of iodine.

 

It is recommended to stir-fry rather than eat raw. The content of isoflavones, plant estrogens found in soybeans, is highest when the soybeans are roasted. A research team from Sookmyung Women's University found that when they prepared a type of black bean called "ginyun-i" by roasting, boiling, steaming, and pressure cooking, the roasted beans had the highest isoflavone content. The roasting method also increases the protein content of the soybeans. It is known that boiling soybeans increases their protein content by 6-7% compared to raw beans, and roasting increases it by 2-3%. Heated soybeans have broken cell walls, which enhances nutrient absorption compared to raw soybeans.