What should soybeans not be eaten with? Detailed guide to storage methods and autumn sowing techniques

Soybeans, also known as soybean, are one of the most nutritious foods for the body. As an important food crop, soybeans have a cultivation history of five thousand years in China, and have always been a favorite filling food from ancient times to the present. So do you know what soybeans should not be eaten with? How are soybeans stored? And autumn sowing techniques for soybeans?

1. What should soybeans not be eaten with?

Soybeans + onions: Most of the nutrients we absorb in daily life come from food, and eating them this way reduces the absorption of nutrients.

Soybeans + spinach: Eaten separately, both foods are very nutritious vegetables, but eating them together affects the digestion and absorption of nutrients.

Soybeans + walnuts: Eating them this way not only prevents the two foods from doing what they should, but also causes bloating and indigestion.

Soybeans + dried small shrimp: Affects the digestion and absorption of nutrients, and eating them together causes indigestion.

Soybeans + pork: Causes problems with our digestion and absorption, leading to bloating.

Soybeans + pig blood: Eating them together causes indigestion and makes our stomach suffer.

Soybeans + celery: Reduces the nutrients we can take in.

2. How are soybeans stored?

1. Soybeans are highly hygroscopic and prone to mold. Soybean seeds have a thin seed coat and large germination pores, and their moisture-absorbing capacity is stronger than that of wheat and corn. After soybeans absorb moisture and become damp, they swell in volume and are extremely prone to mold. At first, the beans become soft, the seed coat turns dull and whitish, and a slight off-odor appears; then the beans swell, deform, and the hilum turns red, colonies of mold appear on broken grains, and quality deteriorates sharply.

2. Soybeans easily lose oil and turn red. Soybeans stored through the high-temperature season often show reddening of the two cotyledons near the hilum, after which the red color of the cotyledons deepens and expands, and in severe cases oil exudation occurs. At the same time, high temperature and high humidity also reduce the germination capacity of soybeans. After soybeans lose oil and turn red, the oil yield decreases, the color of soybean oil darkens, tofu made from them has a rancid taste, and soy milk made from them turns red.

3. Autumn sowing techniques for soybeans

Land preparation: After plowing and turning the paddy field, divide it into beds, with a bed width of 2-3 m, a row spacing of 3 m, and a hill spacing of 0.33 m. Sow 2-3 seeds per hill, at a density of about 30,000 plants per mu.

Timely sowing: Generally sow before August 10, with a sowing rate of 8-10 kg per mu.

Rational fertilization: Use 25 kg of calcium-magnesium phosphate fertilizer mixed with 500 kg of farmyard manure per mu as seed-covering fertilizer; at the early flowering stage, apply 3-5 kg of urea per mu as a topdressing according to the seedling condition; at the pod-setting stage, use 40-50 kg per mu of a 2% clear calcium superphosphate solution and 30-40 kg per mu of a diluted 0.05% ammonium molybdate solution, and spray the two mixed together on the leaf surface; or spray a 0.1% borax solution on the leaf surface to improve grain plumpness.

Field management: If high temperatures occur at sowing time, make the beds first and then irrigate. If there is insufficient moisture after sowing, irrigate with a running-water method in the evening. Thin and set seedlings in time at the 3-leaf stage; generally the seedling-setting density is 30,000-40,000 plants per mu, and after setting seedlings, apply 6-8 kg of urea per mu as a timely topdressing. Carry out timely intertillage and weeding, generally 2-3 times of intertillage and weeding, and also earth up the soil.