Natural source of stachyose: Stachyose is a substance that exists in nature. It is contained in vegetables that we often eat and Chinese medicinal materials for treating diseases. Cordyceps ginseng has the highest content and has the longest eating history. In plant classification On the one hand, Cordyceps ginseng belongs to the genus Stachys of the Lamiaceae family. Similar to it, there are also scallops, pagoda dishes, Luohan dishes, etc. In the north, people often pick them into pickles for winter consumption.
The commonly used traditional Chinese medicine Zelan, also belongs to Lamiaceae, but it tastes bitter and is generally not eaten as a vegetable. It is recorded in the pharmacopoeia: Zelan has the therapeutic effect of promoting blood circulation and removing stasis, and promoting water and swelling. Zelan also contains rich in Stachyose. Rehmannia oligosaccharide extracted from Rehmannia glutinosa, the mother of traditional Chinese medicine, its main component is also stachyose. Some scientific research institutions often directly replace Rehmannia oligosaccharide for clinical trials when studying the pharmacological effects of Rehmannia glutinosa. There is basically no difference in biological activity between the two.
All soy foods contain stachyose, such as soybeans, soybeans, mung beans, etc., but the content of stachyose is relatively low, generally between 2% and 4%. When sprouting, the stachyose will disappear quickly. Therefore, eating bean sprouts cannot supplement stachyose. Infant products use stachyose, which is mostly used in the production of prebiotic glucose, milk powder, rice flour and other products in infant products.