With the best bean and corn to eat

Rich nutritious food, the food is not perfect. To tofu for example, soft, import that is a real taste of "Love does not allay their" nutrition is not backward - is rich in quality protein, no cholesterol, is also very rich in calcium content. However, the tofu in nutrition that there exist a small defect, of which the essential amino acid content of less than sulfur, so the body can not be fully utilized.
Fortunately, however, this tofu can defect to make up for eating corn. Corn ethionine-rich, but the lack of tofu in the lysine and serine, the two together to eat, nutrition absorption rate can be greatly enhanced. Moreover, these two foods can be easily available on the market, we may as well equipped to eat together. Recently, a study in Germany showed that the staple food in all, the highest nutritional value of corn, the best health care role. A year in the study, experts on the maize, rice and other staple food for the nutritional value and health indicators of the role of the contrast. The results showed that: the vitamin content of corn is very high for rice, flour, 5-10 times, also contains seven kinds of "anti-agent": calcium, glutathione, cellulose, magnesium, selenium, vitamin E and fatty acids . Therefore, the use of corn as staple food, together with the tofu dishes together is a good choice for lunch.

In addition to corn, the bean curd and fish, meat, eggs is also a good partner. Nutritionists found that the taurine contained in fish have reduced the role of cholesterol. Therefore, with the tofu and fish to eat, to reduce the role of cholesterol greatly increased. In addition, the methionine content of less tofu, and fish is very rich in content, the two eat together, you can learn from each other, complement each other, a higher nutritional value.

The bean and meat, eggs with food together, to add to methionine, resulting in improved nutritional bean protein utilization. In the bean by adding a variety of meat, or eggs fried tofu wrap, which can also take full advantage of the rich content of protein, to improve their nutritional level.