1. Bean seed selection: mung beans can be selected from the market can be purchased, before the buds should be selected to remove the broken cloves, dried out, insect infestation and soil and other impurities, this is the first step in the cultivation of;

2. Bean seed seed soaking treatment: will be selected full of mung bean seeds according to the 1 kilograms of water, 1 kilograms of beans to soak the seeds, the temperature of the water can be controlled in the 20 - 23 ℃, soaking time is generally 6-7 hours so that the beans are fully saturated without wrinkles until;

3. 23 ℃, soaking time is generally 6-7 hours, so that the beans are fully saturated, no wrinkles until;

3. loaded into the container for cultivation: can be placed in the container of the bud in the air stable place, should not be placed in the ventilation of the aisle or the open air place. At the same time, after loading the beans, to cover the top of the beans with gauze (or with straw bags, sacks, burlap) multiple layers; cover dense. Container can choose a wooden barrel, the bottom has a hole, the bottom plate can be movable, in order to take the bean sprouts and cleaning, the container should be clean, the cover must also be washed with boiled water can be used;

4. Drenching: Bean sprouts growth must have sufficient water, can be supplied through the regular drenching of water, drenching method there are two kinds of water, one is the drenching of the amount of water each time to be more, should be the entire container of bean sprouts generally drenched, so that the drenching of water and the temperature of the water coming out. The temperature of the water going down is the same as that of the water coming out;

5. The other method is to fill the whole container with water and then let the water go, so that it can be repeated two or three times. Drenching should be cultivated container above the cover to uncover, drenching can be light even after drenching to cover the cover in a timely manner to re-cover the dense. Drenching time is generally 4-5 hours once, no matter the day, night must be uninterrupted;

6. Harvest: to reach the emergence of true leaves should be harvested immediately, such as waiting for the roots to grow more fibrous roots is too old. In addition, the cultivation process do not see the sunlight, cultivate once after the container to be washed with boiling water, to prevent the harm of germs.

Nutritional value of bean sprouts:

1. Mung beans in the process of germination, a variety of changes that are beneficial to the human body: part of the protein will be broken down into free amino acids that can be easily absorbed by the human body; cotton seed sugar, wool flower sugar and other gas-producing sugars completely disappear, so that eating mung bean sprouts will not be like an overdose of mung beans as caused by abdominal distension;

2. mung bean germination After the mung bean sprouting, more phosphorus, zinc and other minerals are released, and the content of vitamin-like substances will also be greatly increased, of which vitamin B2 increased by 2 to 4 times, carotene increased by 2 to 3 times, vitamin C increased by 6%, folic acid and vitamin B6 has also increased;

3. Mung bean sprouts contain protein, fat, carbohydrates, a variety of vitamins, fiber, carotene, niacin and Phosphorus, zinc and other minerals, has a variety of uses;

4. Because of fiber, mung bean sprouts and leeks with fried, can be used to prevent and control constipation in the elderly and young children, both safe and effective; mung bean sprouts contain a variety of vitamins, often eat for the lack of vitamin B2 caused by tongue sores and stomatitis, vitamin C deficiency of diseases caused by aids in the treatment of the role. Americans are very respected mung bean sprouts, that it is the most suitable for obese people to eat one of the vegetables.