How long should eggs and soy milk be eaten
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Eggs and soy milk are common foods in our lives. Many people like to eat eggs while drinking soy milk for breakfast. This way of eating seems to be fine, but from a nutritional point of view, eggs and soy milk are equally nutritious. If you eat eggs and soy milk at the same time, it is easy to lead to the loss of nutritional value, so pay attention to the interval when eating. So how long should we wait between eggs and soy milk? 1. We know that eating eggs and soy milk together will mainly lose their original nutritional value, but will not produce substances harmful to the human body. If you want to ensure its nutritional content, it is best to drink soy milk half an hour after eating eggs. This will be more conducive to the absorption of nutrients from both foods. 2. Soy milk, like milk, is a high-protein food. Soy milk is rich in trypsin. This trypsin combines with the mucus protein in eggs to produce a substance that is not absorbed by the human body, thus losing its original nutritional value. Therefore, soy milk and eggs should not be eaten together. 3. There are many ways to eat eggs. Generally speaking, steaming, boiling, frying and stir-frying are the main methods. In terms of the absorption and digestibility of eggs, the nutrition of steamed eggs and boiled eggs is 100%, deep-fried eggs is 98%, scrambled eggs is 97%, and poached eggs is 92.5%. Therefore, steaming and boiling eggs are the best and most nutritious way to eat them. 4. Eggs and soy milk are considered to be highly nutritious daily drinks, but one of them is animal protein and the other is plant protein. Eating the two together will affect absorption. The egg white contains sticky protein, which can combine with the trypsin in soy milk to hinder the decomposition of protein, thereby reducing the body's absorption rate of protein. After the human body is supplemented with amino acids in the early morning, the protein decomposition metabolism that began in the second half of the body's sleep will stop. |
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