Sprouts are rich in nutrients, unique in flavor, fragrant, crisp, tender and delicious, and have special medical and health care functions. Bean sprouts

During the production process, bean sprouts are rich in nutrients and undergo a series of material transformations. For example, under the action of hydrolase, the substances stored in polymers are converted into soluble simple substances that are easily absorbed by the human body. Therefore, sprouts are not only beautiful in color, but also crisp and tender when eaten, and easy to digest and absorb. In addition, sprouts also have more nutrients than raw materials (such as seeds). For example, after soybeans sprout, carotene increases more than 2 times, riboflavin increases more than 3 times, and vitamin B12 can increase 10 times; seeds do not contain vitamin C. , but sprouts contain a lot of vitamin C, with 20 to 30 mg of vitamin C per 100 grams of sprouts. During the production process of sprouts, the content of amino acids and minerals can also be increased, as well as unique trace elements. For example, toon buds contain substances similar to sex hormones, and wolfberry buds contain rutin and myosin. These are necessary for normal physiological activities of the human body. In addition, bean sprouts produce a large amount of active plant protein during the germination process, which helps digestion and is easily absorbed by people. Nutritionists point out that the protein that humans need every day generally requires 60 grams of animal protein, only 30 grams of plant protein, and only 15 grams of active plant protein in the germination process. This shows that bean sprouts are not only rich in nutrients, but also the essence of nutrition. Sprouts are an alkaline food with special medical and health functions. The salt base produced by digestion and hydrolysis can neutralize excess acid in the body and achieve an acid-base balance. This is why you feel energetic after eating sprouts regularly. In addition, sprouts are also rich in dietary fiber, which can help gastrointestinal motility and prevent constipation; sprouts are a low-energy, high-nutrition green food. Regular consumption can lower blood lipids and blood sugar, and have a weight loss effect; sprouted seeds contain A large amount of vitamin C can improve human immunity and prevent scurvy. Bean sprouts

Each sprout vegetable also has its own unique health care functions. For example, buckwheat sprouts contain rutin, which has certain preventive and therapeutic effects on hypertension and diabetes; alfalfa sprouts contain calcium, potassium and other minerals and multivitamins, which are good for arthritis, malnutrition symptoms, and hypertension. therapeutic effect. For example, the tender stems and leaves of wolfberry can treat night blindness and dry eye disease; wolfberry fruit contains germanium, which has certain effects on preventing and treating cancer; toona bud decoction can treat skin diseases, and the special fragrance of toona can increase appetite. Edit this paragraph Pharmacological efficacy studies have proven that after soybeans sprout, carotene can increase by 1 to 2 times, vitamin B2 can increase by 2 to 4 times, vitamin B12 is 10 times that of soybeans, vitamin E is twice that of soybeans, niacin, folic acid, etc. Matter also multiplied. Aspartic acid increases sharply after soybeans sprout, so eating soybean sprouts regularly can reduce the accumulation of lactic acid in the body and help eliminate fatigue. The nutritional value of mung bean sprouts is not inferior. It not only contains protein, carotene, calcium, phosphorus, iron and other minerals, but also contains rich vitamins, especially vitamin C. Bean sprouts

The different effects of mung bean sprouts and soybean sprouts. Although mung bean sprouts and soybean sprouts are both cold in nature and sweet in taste, they have different effects. Mung bean sprouts have the effects of clearing heat, detoxifying, diuresis and dehumidification. It is suitable for patients with excessive drinking, damp and heat stagnation, dry mouth and thirst, red and hot urine, constipation, red and swollen eyes, etc. Soybean sprouts have the functions of clearing heat, detoxifying, lowering blood pressure, and beautifying the skin. Soybean sprouts are the number one food for longevity, and they are the most common vegetable on the dining tables of Chinese people. Either stir-fry vegetables, make soup, squeeze juice for cold salad, or use it as the base for a pot of spicy boiled fish. In many people's minds, bean sprouts may be the "weakest kid" among vegetables. To describe a person with a weak body, one would say that he "looks like a bean sprout." However, despite the thinness of these bean sprouts, they are a treasure that has been used throughout the ages. Let’s talk about the origin first. Bean sprouts, along with tofu, noodle sauce and gluten, are known as the “Four Great Inventions of Chinese Food”. Because of their crystal white color and graceful appearance, they were praised by the Ming Dynasty as “ice-skinned and jade-like” and “white dragon”. "Beard", and the shape resembles a handle of Ruyi, so it is also called Ruyi dish. Bean sprouts not only have an outstanding appearance, but are also satisfying in terms of nutrition. Li Shizhen recorded in "Compendium of Materia Medica": The bean sprouts are unique in their whiteness and beauty. After eating, they can clear the mind and nourish the body. They have the effect of "relieving alcohol poison, heat poison, and relieving triple burner". In traditional Chinese medicine classics, soybean sprouts are listed as the first food for longevity, while mung bean sprouts are ranked sixth. Professor Cheng Yiyong, Vice Chairman of the Chinese Nutrition Society, pointed out that compared with beans before germination, bean sprouts not only change in appearance, but also undergo a series of biochemical reactions in their components, greatly increasing nutritional value and nutrient utilization. The most typical example is Dried beans basically do not contain vitamin C, but the content of vitamin C in bean sprouts after germination is greatly increased, which can maintain skin elasticity and prevent skin aging and wrinkles. In addition, it also contains vitamin E that can prevent skin pigmentation and eliminate skin spots. It is a practical A true beauty product. Bean sprouts

Speaking of the types of bean sprouts, Cheng Yiyong introduced: Common bean sprouts include soybean sprouts, mung bean sprouts, black bean sprouts, broad bean sprouts, pea sprouts, etc. Among them, soybean sprouts do have the highest nutritional value. During the germination process of soybeans, due to the action of enzymes, more calcium, iron, phosphorus, and zinc are released. In particular, aspartic acid increases significantly, which can reduce the accumulation of lactic acid in the human body and relieve fatigue. However, Douya, who is beautiful and smart, is also a delicate "rich lady".

Cheng Yiyong strongly disagrees with the practice of boiling bean sprouts and eating them cold. Cheng Yiyong disagrees: High temperature is the natural enemy of vitamins. It is absolutely forbidden to use high temperature water. It is best to blanch it and then take it out of the pot. Even if you want to put it in the pot, it must be cooked. Stir fry quickly to minimize the loss of vitamins. Here are some common therapeutic recipes for mung bean sprouts and soybean sprouts: Urinary tract infection: When patients with urinary tract infection have symptoms such as red-hot urine, frequent urination, etc., they can take 500 grams of mung bean sprouts, wash them, mash them and squeeze the juice, add an appropriate amount of sugar, Take it instead of tea. Bean sprouts

Bronchitis: 100 grams of mung bean sprouts, 20 grams of coriander, and 1 pig lung. Wash and stew together in a pot. When cooked, add condiments and eat. Constipation: 250 grams of mung bean sprouts, washed and blanched in boiling water, add appropriate amount of vinegar, salt, MSG and other condiments, and eat regularly with meals. Hemorrhoids and blood in the stool: 250 grams of soybean sprouts, 25 grams of kelp, and 30 grams of black fungus. Wash them and put them into a pot. Add an appropriate amount of water. After cooking, add condiments according to personal taste and eat vegetables and soup. Cough with yellow phlegm: For those who cough and vomit yellow phlegm due to fever, or are accompanied by sore throat, small and yellow urine, and difficulty in stool, you can take 500 grams of soybean sprouts, 10 to 15 grams of tangerine peel, and add an appropriate amount of water. Decoction instead of tea can clear lung heat, remove yellow phlegm, facilitate urination and moisturize internal organs. Special reminder: Soybean sprouts and mung bean sprouts are both cold in nature. It is best to add some shredded ginger when cooking in winter to neutralize their cold nature. Compared with soybean sprouts, mung bean sprouts are colder in nature and can easily damage stomach qi. The fiber of mung bean sprouts is thicker and can easily slip the intestines and cause diarrhea. Therefore, people with chronic gastritis, chronic enteritis and spleen and stomach deficiency should not eat too much. Edit this section of delicious dishes: Stir-fried cabbage and bean sprouts Ingredients: cabbage (200g), soybean sprouts (200g) Seasoning: soy sauce (5g), salt (3g), MSG (2g), ginger (5g), vegetable oil (20g) Method: 1. Wash the cabbage and cut into strips. 2. Wash the soybean sprouts and remove impurities such as bean skin. Bean sprouts

3. Place the wok on the fire, add vegetable oil to heat, add chopped green onion and shredded ginger to stir-fry, add soybean sprouts, cabbage, etc. and stir-fry until cooked, add soy sauce and refined salt and continue Stir-fry until the cabbage and bean sprouts are cooked and fragrant, add MSG to taste, and serve. Recipe nutrition: Cabbage: Chinese cabbage is an essential home-cooked delicacy on today’s dining tables. Chinese cabbage has high nutritional value and is rich in multiple vitamins and minerals, especially vitamin C, calcium and dietary fiber. Rich. It has great effects on skin care, beauty care, prevention of female breast cancer, intestinal detoxification, and promotion of the body's absorption of animal protein. Traditional Chinese medicine also believes that Chinese cabbage can nourish the stomach and promote fluid production, relieve irritability and thirst, diuretic and laxative, clear away heat and detoxify. Eating more Chinese cabbage can also prevent and treat constipation, hemorrhoids and colon cancer. Soybean sprouts: Soybean sprouts are rich in vitamins. Eating more soybean sprouts in spring can effectively prevent and treat vitamin B2 deficiency. The vitamin E contained in bean sprouts can protect the skin and capillaries, prevent arteriosclerosis, and prevent and treat high blood pressure in the elderly. In addition, because soybean sprouts contain vitamin C, they are a beauty food. Eating soybean sprouts regularly can nourish the hair, keep the hair black and shiny, and has a good effect on fading facial freckles. Eating soybean sprouts is of great benefit to the growth and development of adolescents and the prevention of anemia. Regular consumption of soybean sprouts also has the effects of strengthening the brain, resisting fatigue, fighting cancer, preventing gum bleeding, cardiovascular sclerosis, and lowering cholesterol. Ingredients for stir-fried fish floss and bean sprouts: grass carp, fatty pork, mustard, bean sprouts, green and red peppers, shredded carrots, shredded mushrooms, minced coriander, salt, sugar, cornstarch, water starch, cooking wine, minced garlic, ginger, edible oil. Features: The colors are harmonious, the taste is light, crisp and tender. Operation: 1. Chop the fish and fatty pork together in a ratio of 6:1, add minced coriander, minced garlic, minced ginger, cornstarch, a little salt, and chicken essence to make a filling; Bean sprouts

2 , put oil in the pot, pat the fish meat into a cake shape, fry it in the pot, and cut into thin slices; 3. Put oil in the pot, stir-fry the ginger and garlic until fragrant, then add the fish floss, add cooking wine, soybean sprouts, green and red Saute shredded peppers, carrots and shiitake mushrooms until fragrant, then add salt, sugar, chicken essence and a small amount of water starch, stir well and pour in sesame oil. Potato and bean sprout soup Potato and bean sprout soup Ingredients: potatoes, soybean sprouts Accessories: onion, ginger, pepper Method: 1. Cut the potatoes into 1 cm square strips, pick and wash the bean sprouts. 2. Put a little oil in the pot. Add Sichuan peppercorns and sauté until fragrant, add shredded ginger and chopped green onion, stir-fry until fragrant, add potatoes and stir-fry. When golden brown, add bean sprouts, fry briefly, add cooking wine and a little light soy sauce. 3. Add water until the bean sprouts are just covered, simmer for 15-20 minutes, add salt and chicken essence, and serve. Note: Bean sprouts have a slight beany smell, which will be decomposed when cooked with a little cooking wine. Bean sprout omelette ingredients: 2 eggs + 1 egg white, 1 small handful of mung bean sprouts, half a green onion (chopped), 1 small carrot (minced), 1/4 spoon of olive oil, a little salt Method: beat in a bowl For eggs, add chopped green onions, carrots, salt, and some bean sprouts. The amount should not exceed the egg liquid. Put olive oil in a non-stick pan, heat it over medium heat, pour in the egg liquid, and add some bean sprouts on top (refer to the photo for how much), bake over low heat for 3-5 minutes, turn over, press the egg cake with a flat spatula, and let it Drain off the excess egg liquid and bake for another 3-5 minutes.