Mung bean germination is carried out in a warm and humid environment, which is also an excellent condition for the growth of various bacteria. Mung beans take a long time to cook, so even bacteria will be completely killed. Mung bean sprouts are tender and can be eaten with a little heating, and some people even want to eat them raw.

If you are infected with pathogenic bacteria, there is a great possibility of problems if you eat them without adequate heating. Therefore, all kinds of bean sprouts, including mung bean sprouts, are best eaten after heating.

Introduction to the method of identifying poisonous bean sprouts with extended data

1, smell the bean sprouts: healthy bean sprouts smell fresh, but bean sprouts with "urea" taste are not normal.

2, look at bean sprouts: naturally cultivated bean sprouts are slightly straight and thin, and the buds are not soft, crisp and white, while the bean sprouts soaked in chemical fertilizer are thick and watery, and the color is gray.

3. Look at the roots of bean sprouts: the roots of naturally cultivated bean sprouts are developed without rotten roots and rotten shoots, while the roots of bean sprouts soaked in chemical fertilizers are short, few or rootless.

4, look at beans: naturally cultivated bean sprouts, beans are normal, bean sprouts soaked with chemical fertilizer are blue.

People's Network-Bean sprouts are best not eaten raw.

People's Network-Is the bean sprout delicious? How to distinguish soybean sprouts from poisonous bean sprouts!