Now, more and more people prefer to make fresh soy milk at home.Most people soak the yellow beans overnight and then use a blender to make soy milk in the morning.Some people even choose not to pre-soak the beans and directly make dry bean soy milk for convenience.Nutritionists advise soaking the yellow beans for 3 days before making soy milk.The reason for this is that there are certain benefits.Yellow beans are high-protein foods, rich in calcium, lysine, and iron easily absorbed by the human body.

However, they also contain a large amount of phytic acid which affects calcium absorption.If you drink soy milk made from dry yellow beans, very little calcium can actually be absorbed, making it quite wasteful.Of course, during the soaking process, you need to change the water twice daily—morning and evening—to avoid the beans going bad; in hot weather, they can also be kept in the refrigerator for preservation.Experiments have shown that after 3 days of soaking with clear water, most of the phytic acid has been washed away.Using such beans to make soy milk not only increases the yield but also does not affect calcium absorption by the human body.It is best to soak the beans until small sprouts appear; during germination, the phytic acid is broken down and vitamin C content increases.Using these beans to make soy milk at this point will naturally result in richer nutritional value.If you drink soy milk made from dry yellow beans, very little calcium is actually absorbed, which is quite wasteful.Of course, during the process of soaking the beans, it's necessary to change the water twice a day—morning and night—to prevent them from spoiling. In hot weather, they can also be kept in the refrigerator for preservation.

Experiments have shown that soybeans soaked for 3 days in clear water will have most of their phytic acid removed when tested again. Using such beans to make soy milk not only improves yield but also ensures better calcium absorption by the body.

It's best to sprout the beans while soaking them, as the phytic acid is broken down during germination, and vitamin C content increases. Using these beans for making soy milk will naturally result in richer nutrition.