Can mung bean sprouts be eaten when they are red? Yes, it is a loss of nutrition. Mung bean sprouts should not be cooked for too long. If it takes too long, the water will turn red. Red mung bean sprouts are completely edible, because it is caused by light during the growth of mung bean sprouts, but anthocyanins in mung bean sprouts react differently under different conditions. To put it more clearly, this red color is the color of anthocyanin in mung bean sprouts, which, like chlorophyll, is completely nontoxic. During the production or preservation of mung bean sprouts, attention should be paid to avoiding light, moisturizing and heat preservation, so that mung bean sprouts will not be red.

Mung bean sprouts are generally edible for everyone, especially long-term smokers. However, it should be noted that people with weak constitution should not eat more mung bean sprouts. In cooking, when frying bean sprouts, use a hot pot to fry them quickly, so that the damage of vitamin C is less. Mung bean sprouts are cold, so cook with a little ginger to neutralize their coldness. Adding a little vinegar to stir-fry mung bean sprouts can not only prevent the loss of vitamin B 1, but also enhance the weight loss effect.

Cooking method

1. Mung bean sprouts are cold. Add a little ginger when cooking to neutralize their coldness, which is very suitable for eating in summer.

Don't use too much oil and salt when cooking, try to keep its light taste and refreshing characteristics.

3. stir fry the sprouts quickly after frying, and add some vinegar appropriately, so as to preserve water and vitamin C and have a good taste.

6.150 ~ 200g mung bean sprouts can relieve alcoholism and heat poisoning by decocting in soup.

In addition to the above cooking methods, mung bean sprouts can also be directly cold. However, cold salad can be eaten with some spices such as sesame oil, coriander and soy sauce after blanching.