1) Kara yawan furotin mai inganci na jikin mutum da haɓaka abinci mai gina jiki;
2) Inganta rigakafi da ƙarfafa lafiyar jiki;
3) Ƙarfafa tsokoki da samar da makamashi na wasanni;
4) Yana da jin daɗin cikawa, yana ba da abubuwan gina jiki da jiki ke buƙata, kuma yana samun sakamako na asarar nauyi mai kyau;
5) Ba ya ƙunshi mai da cholesterol, wanda ke rage cin sitaci, wanda ke taimakawa wajen rage yawan lipids da sukarin jini.
Ana iya amfani da shi ga abinci mai gina jiki na wasanni da kayan abinci da abubuwan sha; ƙara da samfuran foda na furotin don ƙara yawan abinci mai gina jiki; kuma za'a iya amfani da kayan aikin gyaran jiki.
| Abu | Matsayin inganci |
| Kamshi | Tare da kamshin halitta, babu wani ƙamshi na musamman |
| Launi | Hasken rawaya ko farar madara |
| Bayyanar | Foda ko granular |
| Protein (a cikin busasshiyar tushe)% | ≥80% |
| Danyen maiFirin % | ≤5.0% |
| Danshi% | ≤8% |
| Ash % | ≤5.0% |
| PH | 6 ~8 |
| Arsenic % | ≤0.2 |
| Jagora % | ≤0.2 |
| Jimlar Ƙididdigar Plate, Cfu/g | ≤10000 |
| Coliform, MPN/100g | ≤30 |
| PathogenicBwasan kwaikwayo(Salmonella) | ND |
| Melamine | Korau |
| Mai % | ≤3 |
Marufi:
20kg/jaka, 12.5MT/20'FCL, 25MT/40'FCL
Ajiya:
Ajiye a bushe, sanyi, da wuri mai inuwa tare da marufi na asali, kauce wa danshi, adana a zafin jiki.
