Bean sprouts is the use of plant seeds in the appropriate environment, the development of young shoots, seedlings, stems, etc. as a vegetable for food, because it is rich in nutrients, high-quality, pollution-free, is recognized as a new type of pollution-free vegetables. Plus bean sprouts no seasonal restrictions, especially in the northern region, a cold season bean sprouts have become the main vegetables. At present, bean sprouts are more and more favored by the majority of consumers.

Nutritional Analysis:

Nutritional content per 100.0 grams is as follows:

Energy: 44.00 kcal, Protein: 4.50 g, Carbohydrates: 3.00 g, Fat: 1.60 g, Moisture: 88.80 g, Dietary Fiber: 1.50 g, Ash: 0.60 g, Carotenoids: 30.00 mcg, Retinol equivalent: 5.00 mcg. 0.54mg, Cu: 0.14mg, Phosphorus: 74.00mg, Selenium: 0.96mg.

Nutritional value:

Soybean sprouts are not only delicious, young and old, but also have high nutritional and therapeutic value. Soybean sprouts contain more water, less calorie production, so it is known as weight loss and health vegetables; bean sprouts with beauty, detoxification, antioxidant, improve the role of immunity; bean sprouts with the removal of the accumulation of cholesterol and fat in the blood, the prevention and treatment of cardiovascular disease; bean sprouts can reduce the amount of lactic acid in the body, can be used to treat neurasthenia; bean sprouts contain a large number of riboflavin, can be used to treat mouth ulcers; bean sprouts containing chlorophyll and anti-cancer effects. Chlorophyll also has a cancer prevention role.

Soybean sprouts: soybean protein content is high, but because of its presence of trypsin inhibitors, so that its nutritional value is limited, so people advocate the consumption of soy products. Soybean in the germination process, most of these substances are degraded and destroyed. The protein utilization of soybean sprouts is about 10% higher than that of soybeans. In addition, soybean contains can not be absorbed by the body, and easy to cause bloating cotton sugar and other substances, in the process of germination in the sharp decline and even all disappeared, which avoids the phenomenon of eating soybean bloating occurs. Soybeans in the germination process, due to the role of enzymes, more calcium, phosphorus, iron, zinc and other mineral elements are released, which in turn increases the utilization of minerals in soybeans in the human body.