大豆のオリゴ糖はエネルギーになりにくい(^▽^)/　Soybean oligosaccharides are difficult

大豆のオリゴ糖はエネルギーになりにくい(^▽^)/　Soybean oligosaccharides are difficult to convert into energy (^▽^)/　大豆低聚醣很難轉化為能量(^▽^)/

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大豆のオリゴ糖は熱にも酸にも強く、調理しても残りやすいのがうれしい点です。 The great thing about soybean oligosaccharides is that they are resistant to heat and acid, and they tend to remain even when cooked. 大豆低聚醣的優點在於它們耐熱、耐酸，即使煮熟後也能保留下來。　

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大豆ミートのメリット・デメリット＼(^_^)／　Advantages and disadvantages of soybean meat＼(^_^)／　黃豆肉的優缺點＼(^_^)／

脂質が少なく胃もたれし難い大豆ミート。軽い食感です😊 Soybean meat is low in fat and easy to stomach. It has a light texture 😊 黃豆肉脂肪含量低，容易消化。它的質地很輕薄😊

Published 05/18/24

食の１ページ (日本) 1 page of food 1 页食物

Published 05/18/24

「大豆ミート」の登場!(^^)!　Introducing “soy meat”!(^^)!　介紹「大豆肉」！

「大豆ミート」実は昔からありました。業務用の素材が食費者向けに大変身⁉ ``Soy meat'' has actually been around for a long time. Materials for commercial use have been transformed into consumer-friendly materials! 「豆肉」其實已經存在很久了。商業用途的材料已轉變為消費者友善的材料！

Published 05/05/24