The roots of bean sprouts have no nutrients.

Bean sprouts, also known as bean sprouts, bean sprouts, and bean sprouts, are edible "bean sprouts" cultivated from the seeds of various cereals, beans, and trees. They are also called "living vegetables." ". Rich in variety and comprehensive in nutrition, it is a common vegetable. The main part eaten is the hypocotyl. Common sprouts include toon sprouts, buckwheat sprouts, alfalfa sprouts, pepper sprouts, green black bean sprouts, acacia sprouts, sunflower seed sprouts, radish sprouts, and dragon sprouts. There are more than 30 varieties including bean sprouts, peanut sprouts, and broad bean sprouts.

After germination after soaking in water, although the content of protein and sugar substances has decreased, the content of soluble amino acids, vitamins and dietary fiber has greatly increased. For example, soybeans do not contain VC, but after germination, the content of soybeans has increased significantly. Bean sprouts can produce a large amount of VC, which greatly increases the biological potency and utilization rate, and significantly enhances the antioxidant and health-care functions.

Traditional bean sprouts refer to soybean sprouts. Later, new varieties such as mung bean sprouts, black bean sprouts, pea sprouts, and broad bean sprouts were gradually developed on the market. Although bean sprouts are all cold in nature and sweet in taste, they have different effects. Mung bean sprouts are easy to digest, have the effects of clearing heat, detoxifying, diuresis and dehumidification, and are suitable for people with damp-heat stagnation, dry mouth and thirst, red and hot urine, constipation, red and swollen eyes, etc. Soybean sprouts strengthen the spleen and liver, and have a high vitamin B2 content. Eating soybean sprouts appropriately in spring can help prevent inflammation of the corners of the mouth. Black bean sprouts nourish the kidneys and are rich in calcium, phosphorus, iron, potassium and other minerals and multiple vitamins. The content is higher than mung bean sprouts. Pea sprouts protect the liver and are rich in nutrients such as vitamin A, calcium and phosphorus. Broad bean sprouts strengthen the spleen and have the effects of supplementing iron, calcium and zinc.

Soybean sprouts

During the germination process of soybeans, the protein utilization rate is about 10% higher than that of soybeans. In addition, substances such as raffinose contained in soybeans that cannot be absorbed by the human body and can easily cause bloating decrease sharply or even disappear during the germination process, thus avoiding the occurrence of bloating after eating soybeans. During the germination process of soybeans, due to the action of enzymes, more mineral elements such as calcium, phosphorus, iron, and zinc are released, which increases the human body's utilization of the minerals in soybeans.

Mung bean sprouts

Mung bean sprouts are cool in nature, sweet in taste and non-toxic. They can clear away heat and regulate the five internal organs.