Bean sprouts are harmless and cheap, so you should eat more of them

Although soybeans have high protein content, their nutritional value is limited due to the presence of trypsin inhibitors. Therefore, people advocate the consumption of soy products. During the germination process of soybeans, most of these substances are degraded and destroyed. The protein utilization rate of soybean sprouts is about 10% higher than that of soybeans. In addition, substances such as raffinose contained in soybeans that cannot be absorbed by the human body and can easily cause bloating decrease sharply or even disappear during the germination process, which avoids the occurrence of bloating after eating soybeans. During the germination process of soybeans, due to the action of enzymes, more mineral elements such as calcium, phosphorus, iron, and zinc are released, which increases the human body's utilization of the minerals in soybeans. Aspartate increases sharply after soybeans sprout, so eating bean sprouts can reduce the accumulation of lactic acid in the body and eliminate fatigue. In recent years, it has been discovered that bean sprouts contain an interferon bioactive agent, which can induce interferon, increase antibiotics in the body, and increase the body's anti-viral and anti-cancer capabilities.

Mung bean sprouts: Chinese medicine believes that mung bean sprouts are cool in nature, sweet in taste, and non-toxic. They can clear away heat, regulate the five internal organs, detoxify, diuresis and dehumidify. They can be used for excessive drinking, damp-heat stagnation, and undereating. Physical fatigue. Patients with high blood pressure and coronary heart disease can often eat fried mung bean sprouts in summer. Folks use mung bean sprouts and crucian carp stewed to treat lactation problems. Squeeze the juice of mung bean sprouts and add sugar as tea to treat urinary tract infections, red and hot urine, and frequent urination.

Japanese scientists discovered that during the germination process of mung beans, part of the protein can be decomposed into amino acids, thereby increasing the original amino acid content. It also contains cellulose. If stir-fried or served cold with leeks, it is safe and effective for constipation in the elderly and young children. Eating mung bean sprouts can treat night blindness caused by lack of vitamin A, stomatitis and scrotum caused by lack of vitamin B2, and scurvy caused by lack of vitamin C. When cooking mung bean sprouts, it is best to add some vinegar, which can solidify the protein as quickly as possible, not only keeping the bean sprouts firm and beautiful, but also preserving nutrients; at the same time, stir-fry in a hot pan quickly to avoid excessive destruction of vitamin C.