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I haven’t had soy milk in a while. Various porridges, soups and soups alternated, and there was no extra stomach capacity to hold all kinds of soy milk. The rush of porridge, soup and soup always subsides, and I turn to the daily soy milk. There is endless soy milk to drink and endless tricks to make. In summer, the fruits are ripe and fresh products are everywhere. The soy milk starts from the plate of fresh flowers and peanuts on the table. It is said that peanuts have higher protein and fat content than meat and eggs, so they are also known as vegetarian meat and plant meat. Peanut seeds contain resveratrol, a natural polyphenol with strong biological activity. Its content is 908 times that of grapes, reaching 27.7mg/g. It is a natural chemopreventive agent for tumor diseases. It is also a chemopreventive agent that reduces platelet aggregation, prevents and treats atherosclerosis, and cardiovascular and cerebrovascular diseases. It has antioxidant and blood-thinning properties, helps lower cholesterol levels, improves cardiovascular health, and is a potential anti-aging natural compound. Peanuts contain 8 essential amino acids, the most important of which is lysine. Lysine is very effective in improving intelligence, and peanut seeds contain a certain amount of glutamic acid, aspartic acid and catechins, which also have the effect of nourishing the brain and enhancing memory. There are so many benefits, and fresh flowers are now on the market, how can you miss them? Fresh peanuts are mostly used to boil salted peanuts, and when made into soy milk, they are fresh and sweet.
