Nutritional bean sprouts are the general name of soybean sprouts, mung bean sprouts, black bean sprouts and small bean sprouts, and are traditional dishes in China. Li Shizhen in Ming Dynasty pointed out in Compendium of Materia Medica: Only this bean sprout is beautiful and unique, and can be eaten for health. The ancients praised it as "ice and jade", "golden buds are inches long" and "white dragon whiskers". Bean sprouts are shaped like ruyi dishes, so people also call them ruyi dishes. Bean sprouts, bamboo shoots and mushrooms are listed as three vegetarian dishes. The production of bean sprouts is also very simple. The ancients called it "planting". Bean sprouts are rich in vitamin C, which can maintain skin elasticity and prevent skin aging and wrinkling, and also contain vitamin E, which can prevent skin pigmentation and eliminate skin black spots and macula. It is a good product for skin care. Some nutrition experts and food experts believe that chlorophyll contained in bean sprouts can decompose ammonium nitrite in human digestive tract, which is helpful to prevent malignant tumor of rectal cancer. Bean sprouts contain some potent anticancer substances, which have unexpected nutritional and medical value. If bean sprouts are missing from cold dishes in Germany, guests will think it is cutting corners. In El Salvador, the local people regard bean sprouts as a symbol of Chinese food. The United States listed bean sprouts as anti-cancer foods. Many countries regard bean sprouts as vegetables to lose weight and keep fit. Bean sprouts are called Kethleen, and they really live up to their reputation. The nutrition of soybean milk Japanese scholars believe that women should mainly drink soybean milk, supplemented by milk, which can play a better role in their health. 1, fitness. Every100g of soybean milk contains protein 4.5g, fat1.8g, carbohydrate1.5g, phosphorus 4.5g, iron 2.5g, calcium 2.5g, vitamins and riboflavin. It is of great benefit to enhance physical fitness. 2. Prevent diabetes. Soybean milk contains a lot of cellulose, which can effectively prevent excessive absorption of sugar and reduce sugar, thus preventing diabetes. It is an essential good food for diabetic patients. 3. Prevention and treatment of hypertension. Soybean sterol, potassium and magnesium contained in soybean milk are powerful salt-resistant substances. Sodium is one of the main sources of hypertension. If the amount of sodium can be properly controlled in the body, it can not only prevent and treat hypertension, but also treat hypertension. 4. Prevention and treatment of coronary heart disease. Soysterol, potassium, magnesium and calcium contained in soybean milk can enhance cardiovascular excitement, improve cardiovascular nutrition, lower cholesterol, promote blood flow and prevent vasospasm. If you can insist on drinking a bowl of soybean milk every day, the recurrence rate of coronary heart disease can be reduced by 50%. 5. Prevent stroke. Magnesium and calcium contained in soybean milk can obviously reduce cerebral blood lipid and improve cerebral blood flow, thus effectively preventing cerebral infarction and cerebral hemorrhage. Lecithin contained in soybean milk can also reduce the death of brain cells and improve brain function. 6. Prevention and treatment of cancer. Protein, selenium, molybdenum, etc. Soybean milk has strong cancer inhibition and treatment ability, especially for gastric cancer, intestinal cancer and breast cancer. According to the survey, people who don't drink soy milk are 50% more likely to get cancer than those who drink soy milk regularly. 7. Prevent bronchitis. Methionine contained in soybean milk can also prevent smooth muscle spasm of bronchitis, thus reducing and relieving the attack of bronchitis. 8. Prevent aging. Selenium, vitamins E and C contained in soybean milk have great antioxidant effect, which can make human cells "rejuvenate", especially for brain cells. 9. Prevent senile stagnation, AIDS, constipation and obesity. These nine benefits of drinking soybean milk can be better reflected if you drink it in a scientific way. First, don't add brown sugar to soybean milk, because brown sugar will destroy the nutrition of soybean milk and increase the difficulty of absorption. Second, don't drink undercooked soybean milk. Raw soybean milk contains saponin and trypsin inhibitor, which will cause poisoning symptoms such as nausea and vomiting after drinking. Third, don't drink soy milk on an empty stomach. After drinking soybean milk on an empty stomach, the protein in soybean milk will be converted into heat and consumed prematurely, which will not play the role of drinking soybean milk. Fourth, don't use soy milk as a medication guide. If you drink soy milk with medicine, the nutrients of soy milk will be destroyed by medicine or have side effects. Drinking soybean milk often has advantages and disadvantages. Soymilk can improve bone metabolism, prevent osteoporosis and reduce the risk of arteriosclerosis. However, experts pointed out that soybean milk is not perfect, it contains some anti-nutritional factors, which is not only not conducive to the digestion and absorption of nutrients, but also harmful to health. For example, beans contain inhibitors, saponins and lectins, which are harmful to human body. The best way to deal with them is to cook soybean milk, and people who eat soybean milk for a long time should not forget to supplement zinc. Experts point out that friends with the following diseases have no taste of soybean milk or bean curd. People with acute gastritis and chronic superficial gastritis should not eat soy products, so as not to stimulate excessive gastric acid secretion and aggravate the condition, or cause flatulence. Beans contain a certain amount of oligosaccharides, which can cause belching, bowel sounds, abdominal distension and other symptoms. Friends with gastric ulcers had better eat less. Patients with gastritis and renal failure need a low-protein diet, while beans and their products are rich in protein, and their metabolites increase the burden on the kidneys, so they should be fasted. Oxalate in beans can combine with calcium in kidney, which is easy to form stones and aggravate the symptoms of kidney calculi, so kidney calculi patients should not eat it.