Every 100g of soybean contains about 1.2~3.2g of soy lecithin. In the natural world of all kinds of oil crops, soybean and cottonseed lecithin content is the most, but also because of soybean lecithin relative nutritional value of the highest, so the pure natural lecithin is mainly obtained from soybean, and put into the application of food and feed industry. Soy lecithin is a common fatty substance in the diet of Chinese residents. Its main components include lecithin, ceruloplasmin, phosphatidylethanolamine, phosphatidylcholine and phosphatidylinositol. Lecithin is not only an important component of human biofilm, but also provides sufficient fatty acids and choline, which plays a key role in maintaining the normal physiological activity of biofilm and helps to enhance human brain vitality and memory, which can effectively prevent Alzheimer’s disease. As a high-quality emulsifier, lecithin can prevent the deposition of cholesterol in blood vessels and reduce the viscosity of human blood, which is known as “vascular scavenger” and can effectively improve cardiovascular and cerebrovascular diseases. Soy lecithin can enhance the substance metabolism of liver cells, promote fat decomposition and protect the liver. Warm tips: Although soy lecithin has rich nutritional value, but do not eat too much, otherwise it will cause vomiting, diarrhea and other side effects.