Soybean food mainly refers to soybeans, black beans and green beans and their corresponding products. They and mung beans, red beans, peas, broad beans, kidney beans and other starchy beans the biggest difference is the protein composition and content is obviously different. Starch bean starch content is high, protein content is not as high as soybeans, and amino acid composition is not as reasonable as soybeans, does not belong to high-quality protein; in addition, starch beans also do not contain soy isoflavones and other beneficial ingredients, so the nutritional value of starch beans and ordinary grain is similar. Soy foods contain more high-quality protein that is beneficial to the human body, which is a very good nutritional product for kidney disease patients, especially those with combined massive proteinuria and hypoproteinemia. But for decades folklore has been circulating: “kidney disease patients should not eat beans”, the main reason is to mix soy with ordinary starch beans, “misunderstood” soy products. Theoretically speaking, when kidney function is impaired, the kidney’s excretory capacity is reduced, it is necessary to limit the intake of some proteins, the proteins involved here mainly row those essential amino acid content less food, such as: green beans, red beans, peas and some animal protein. However, the average protein content of beans is 35%, about 16% fat, and almost no starch. No matter how hard you try, it is impossible to make it into bean paste, cold noodles, vermicelli and so on. These beans can replace meat and are also known as “meat that grows in the ground. Various soy products made from soybeans, such as young tofu, shredded tofu, dried tofu, and tofu skin, are good foods that provide protein. For vegetarians, if you don’t eat fish or meat, you must eat more soybeans and soy products. According to the protein content, 50 grams of soybeans is equivalent to 2 taels of pork ribs. 1 bowl of soy milk (300 ml) is equivalent to about half a tael of beef tendon meat. Half a catty of water tofu is equivalent to about 2 taels of pork loin. Dried tofu and lean meat can be replaced one for one. More importantly, soy proteins are perfectly complementary to animal quality proteins: the vast majority of cereals lack lysine, which is abundant in beans (not completely, but just at a lower level), but are rich in methionine, which is lacking in beans; just the opposite, a daily intake of adequate amounts of cereals and beans will meet essential amino acid needs; using the protein digestibility corrected amino acid score (PDCAAS), for example Soybean is 0.91 and beef is 0.92, and the protein quality of the two is very close. After processing soy into soy products, most of the anti-nutritional factors, including dietary fiber, have been removed, and the effect on the absorption and utilization of protein, calcium, iron, and zinc is not significant, and the use of gypsum/brine as coagulant also greatly increases the calcium/magnesium content. Vitamin B12 can be taken from egg and milk, fortified foods and supplements, and fermented soy products and some algae also contain small amounts of vitamin B12. Thus, it appears that soy products are not harmful to kidney disease patients and may be consumed perfectly normally. Kidney patients are perfectly capable of using soy as a primary source of protein supplementation. It is worth pointing out that when the kidney function is damaged to a certain extent, the protein intake must be determined according to the state of kidney function, that is, how much protein is consumed should depend on the degree of destruction of kidney function, and at this time, it is not emphasized to abstain from eating beans, and meat protein can be distributed in half or completely replace meat food.