Mung bean sprouts are buds emitted from green beans. The germination process is similar to that of yellow bean sprouts. However, there is a certain difference between mung bean sprouts and yellow bean sprouts. Mung bean sprouts are a kind of cold food. They often take away heat and detoxify, and they have very good health effects. Do you want to eat a little? The difference between green bean sprouts and bean sprouts From the appearance point of view, the bean sprouts have thick roots, thick bean-leaves and yellow, while the roots of green bean sprouts are fine, and the bean-blades are light green. In terms of nutrition, according to the relevant data in the “Chinese Food Composition Tableâ€, the contents of nutrients such as protein, Vitamin C, calcium, potassium, and magnesium in bean sprouts are higher than those in green bean sprouts, and vitamin B1 is lower than mung bean sprouts, so overall Says that the nutrition of yellow bean sprouts is even better. From the perspective of diet, mung bean sprouts have the effects of detoxification, diuresis and dehumidification. Yellow bean sprouts have the effects of detoxification, lowering blood pressure, and skin care. From the cooking point of view, the bean sprouts are suitable for long frying, and it is best to eat together with meat, such as pork, fried yellow bean sprouts, boiled fish, stew soup. Mung bean sprouts have higher water content than soybean sprouts and are generally used for sautéing, and the cooking time must be short. The nutritional value of soybean sprouts Due to the action of enzymes, more mineral elements (calcium, phosphorus, iron, zinc, etc.) are released during the germination of beans, which in turn increases the utilization of minerals in the human body. Like soya beans, soy sprouts also have nourishing heat, diuretic detoxification effect. Such as thirsty caused by fever, throat pain, food consumption can play a clear lung heat, in addition to jaundice, nourishing the effectiveness of internal organs. The nutritional value of green sprouts During the sprouting process of mung beans, the amino acids contained in the protein can be recombined, so that the relatively lack of amino acids in mung beans can be greatly increased, and the proportion of amino acids can be more suitable for human needs. Green bean sprouts are rich in vitamin C and dietary fiber. It has the characteristics of high moisture, low sugar and low fat for diet foods. Eat green bean sprouts, can clear the stomach, antipyretic drugs, damp heat, clean teeth, have a good health care effect. Clinically, mung bean sprouts decoction is used to treat acne, burns and other traumatic infections. The flavonoids contained in green bean sprouts can be used to treat oral ulcers, but also to adjust the five internal organs, pass through the meridians, solve various poisons, and can be used for excessive drinking, hot and humid stagnation, and low body fatigue. Mung bean sprouts can prevent cancer of the rectum and other cancers, and it is especially anti-cancer for long-term smokers. How to make green sprouts 1. Prepare 70 grams of new mung bean in the same year, remove the impurities and dried and pungent mung beans by hand, and leave a full and unblemished green bean for use. 2. The selected mung bean is rinsed with clean water, and the washed green mung bean is soaked again in clean water. Soaking until the mung bean absorbs water significantly becomes larger, and the skin has cracking in the middle. 3. Prepare a steamer for the rice cooker. If not, replace the steamer with a drain basket. Prepare a clean scouring pad and soak the excess water with water to spread it in the steamer. (You can also use the steamer.) The leaves or lotus leaf is soaked with water, and the soaked green beans are evenly spread on the scouring pad. 4, then take a clean scouring pad, soaked with water to squeeze out the excess moisture, covered in green beans. 5. On the covered scouring pad, place a container with a diameter slightly smaller than the steamer, such as a pot or a plate. Put a deeper container, such as a stainless steel lunch box or a sealed bowl, in the bowl and fill it with water. 6. Cover the lid of the lunch box, put the steamer in the inner pot of the rice cooker, and place the rice cooker in the carton box of the original rice cooker. The lid of the rice cooker is covered on the top of the lunch box, and then Cover the carton and set aside so that the beans germinate. 7, and then is to take a bath every day, so that beans can be more fully absorb fresh water, but also to prevent beans from drying out and taste. 8, the general bean sprouts sent to 5 --- 7 days can be harvested Oh! Eat green bean sprouts matters needing attention 1, green bean sprouts are cold food, eat more easily damage the stomach, and contain crude fiber, it is easy to speed up bowel movements and cause diarrhea. Therefore, patients with chronic enteritis, chronic gastritis and indigestion should not eat too much. 2, people with weak constitution should not eat green bean sprouts. 3. The rootless bean sprouts sold on the market are mostly elicited by hormones and chemical fertilizers. Rootless bean sprouts are one of the vegetables that the National Food Hygiene Management Department expressly prohibits the sale and consumption of. 4. The normal green bean sprouts are slightly yellow and not too thick. , moderate moisture, no odor; abnormal color white, blue beans, bud stems thick, more water, there is the taste of chemical fertilizers. In addition, when buying green bean sprouts, choose 5-6 cm long. 5, if the mung bean sprouts are not long beard, it is because of excess urea, is harmful, inedible. 6, cooking, stir fry bean sprouts should be fast fried, so that less damage to vitamin C. 7, mung bean sprouts cold, cooking should match with a little ginger, and its cold. Adding a little vinegar when frying green bean sprouts can not only prevent the loss of vitamin B1, but also can strengthen the weight loss effect. Product details :
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