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黄豆和玉米混合食用营养价值高,其原因如下: 研究发现,黄豆和玉米混合制成食品的营养价值可以与牛肉相比。这种食品的优点之一是蛋白质质量高。评价蛋白质的优劣主要是根据蛋白质中所含氨基酸的种类及其比例越接近人体,其生物学价值就越高。黄豆和玉米中的蛋白质所含氨基酸的比例不同,混合后可使各种氨基酸互相补充,使其比值更接近人体的模式,从而提高了蛋白质的营养价值。据测定,玉米的生物学价值为60,黄豆为57。若将25％的黄豆、75％的玉米混合在一起,磨
The reasons for this are as follows: The study found that the nutritional value of soybeans and corn mixed with food can be compared with that of beef. One of the advantages of this food is its high protein quality. Evaluation of the pros and cons of protein is mainly based on the type of amino acids contained in the protein and its proportion closer to the human body, the biological value of the higher. Protein in soybeans and corn contain different proportions of amino acids, which can make various amino acids complement each other, making the ratio closer to the human body, thereby increasing the nutritional value of the protein. It has been determined that the biological value of corn is 60 and that of soybean is 57. If the 25% soybeans, 75% corn mixed together, grinding