Japanese scientists found that in the process of mung bean germination, part of protein can be decomposed into amino acids, thus increasing the original amino acid content. It also contains cellulose. If the elderly and children are constipated, it is safe and effective to stir-fry with leek or cold salad. Eating mung bean sprouts can treat night blindness caused by vitamin A deficiency, glossitis and bursitis caused by vitamin B2 deficiency, scurvy caused by vitamin C deficiency, etc. It is best to add some vinegar when cooking mung bean sprouts, so that protein can solidify as soon as possible, which can not only keep the bean sprouts compact and beautiful, but also preserve nutrition; At the same time, it is necessary to fry quickly with hot pot to avoid excessive destruction of vitamin C.
Soybean sprouts: Although soybean has a high content of protein, its nutritional value is limited due to the existence of trypsin inhibitor, so people advocate eating soy products. During soybean germination, most of these substances are degraded and destroyed. The utilization rate of soybean sprouts in protein is about 10% higher than that of soybeans. In addition, raffinose can't be absorbed by human body, and the substances that are easy to cause abdominal distension drop sharply or even disappear completely during germination, thus avoiding the occurrence of abdominal distension after eating soybeans. In the process of soybean germination, more mineral elements such as calcium, phosphorus, iron and zinc are released due to the action of enzymes, which improves the utilization rate of minerals in soybean. Asparagine increases sharply after soybean germination, so people can reduce the accumulation of lactic acid and eliminate fatigue by eating bean sprouts. In recent years, it has been found that bean sprouts contain an interferon generator, which can induce interferon, increase antibiotics in the body, and increase antiviral and anticancer abilities in the body.
Mung bean sprouts: Chinese medicine believes that mung bean sprouts are cool, sweet and non-toxic, and can clear away heat, regulate five internal organs, detoxify, promote diuresis and dehumidify, and are used for symptoms such as excessive drinking, damp-heat stagnation, loss of appetite and fatigue. Patients with hypertension and coronary heart disease can often eat vegetarian fried mung bean sprouts in summer. Folk use mung bean sprouts to stew crucian carp to treat breast milk. Squeeze mung bean sprouts and add sugar instead of tea to treat urinary tract infection, red fever and frequent urination.