Both soybean flour and corn flour can be eaten in daily life, and a reasonable mix is also beneficial for nutrition and health. Especially, soybeans are rich in protein, fatty acids, iron, and other substances that can reduce cholesterol in the human blood and are also beneficial for the prevention of cardiovascular and cerebrovascular diseases.

1. Eating corn flour and soybean flour mixed together, the ‘two flours’ are more nutritious when eaten together

Old Beijing people often mix corn flour and soybean flour to eat mixed flour, which is a very scientific way of eating. Because, the protein in corn flour contains low levels of tryptophan and lysine, while the protein in soybean flour contains a relatively high content of these two amino acids. By mixing these two foods, the nutritional value of the mixed food is improved.

2. Foreign research has found that when 25% soybeans and 75% corn are mixed together, ground into powder, cooked into porridge, or made into various products, the biological value is significantly improved and is almost comparable to beef.

3. Soybeans are rich in protein, with a content of 38% to 40%, and also contain a lot of vegetable fats and abundant iron. Corn not only contains protein but also is rich in minerals such as magnesium and calcium. Especially, the content of unsaturated fatty acids in corn oil is as high as 85% or more, which can reduce the cholesterol content in human blood. It has a good auxiliary therapeutic effect for patients with coronary heart disease and arteriosclerosis, and is the best cooking oil for the prevention of cardiovascular and cerebrovascular diseases.