健康吃素,食谱中至少有3种豆制品
大豆及其制品是素食者必不可少的食物,它们不但能够为人体提供优质的蛋白质,还能提供丰富的B族维生素、钙以及大豆异黄酮等有益健康的物质。其中,发酵大豆制品中还含有维生素B12,为全素人群(完全戒食动物性食物及其制品)提供必须营养素。因此,《中国居民膳食指南2016》推荐全素人群每天摄入50~80克大豆或等量的豆制品,其中包括5~10克发酵豆制品。
豆腐
豆腐是补钙高手,其含钙量在大豆制品中处于领先地位,远远超过了大豆以及豆浆、腐竹等未添加含钙凝固剂的大豆制品。但是,不同种类的豆腐含钙量相差也很大,一般来说老豆腐的含钙量(138毫克/100克)高于嫩豆腐(116毫克/100克),而用“葡萄糖酸内酯”(不含钙)作为凝固剂的内酯豆腐含钙量很低,仅为17毫克/100克。凡是使用含钙凝固剂的大豆制品,如豆腐干、豆腐丝、豆腐皮等都含有较多的钙。每天一大块豆腐(400克)左右或者200克豆腐干,即可满足素食者一天的豆制品需求。
豆浆
豆浆的优势在于最大限度地保留了大豆中的营养素和保健成分,与豆腐、豆腐皮等大豆制品不同的是,豆浆的制作过程中没有“水洗”工序,所以B族维生素、大豆异黄酮等水溶性成分都被全部保留下来。虽然豆浆未添加含钙凝固剂,其钙含量很低(10毫克/100克),蛋白质含量也不高(≤2克/100克),但仍是最值得推荐的大豆制品之一。每天早上一杯自制豆浆是不错的选择。
腐乳
发酵大豆制品含有维生素B12,几乎是全素人群维生素B12的唯一来源,每天5~10克必不可少。常见的有腐乳、豆豉、臭豆腐、豆瓣酱等。大豆本身不含维生素B12,但是在发酵过程中,由于微生物的生长繁殖,合成了少量的维生素B12。发酵豆制品维生素B12含量的多与少,不仅与微生物的品种有关,还与微生物生长繁殖的多少有关。一般情况下,微生物生长繁殖的越多,豆制品的固有风味越好,维生素B12合成的也就越多。发酵还会促进大豆异黄酮的吸收利用,增强其抗氧化作用。
需要注意的是,大豆中含有抗胰蛋白酶因子,它能抑制胰蛋白酶的消化作用,降低大豆的消化率。只要经过加热煮熟就可以破坏这种因子,消化率也随之提高。所以大豆及其制品必须经过充分加热煮熟后才能食用。
早餐有一杯热乎乎的燕麦豆浆、一块淡口腐乳,午餐有豆腐干入菜,晚餐来个炖豆腐,素食者便可以轻松吃够一天所需的大豆类食品。
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