论文部分内容阅读
绿豆是一种高蛋白、低脂食物,它的蛋白质含量可达22％-25％,比稻米高3倍,比麦类高1-2倍。绿豆中含有各种氨基酸成分,有蛋氨酸、苯丙氨酸、酪氨酸等。绿豆中的赖氨酸含量比鲤鱼、牛肉、鸡肉、猪肉还要高。绿豆中还含有较丰富的铁、锌、磷、钙等微量元素,长期食用,可以减少因这些微量元素缺乏所引起的疾病的发生。另外,绿豆
Mung bean is a high protein, low-fat food, its protein content of up to 22% -25%, 3 times higher than rice, 1-2 times higher than wheat. Mung contains a variety of amino acids, methionine, phenylalanine, tyrosine and so on. Mung bean lysine content than carp, beef, chicken, pork even higher. Mung bean also contains rich iron, zinc, phosphorus, calcium and other trace elements, long-term consumption, can reduce the lack of these trace elements caused by the occurrence of the disease. In addition, green beans