1, with different shapes: soybean sprouts germinate to a certain length, with thick roots and yellow watercress; The raw material of mung bean sprouts is mung beans, with slender roots and small green watercress.

2. Different cooking methods: There are many ways to eat bean sprouts, such as cooking and making soup. Bean sprouts are used in hot pot, boiled meat slices, boiled beef, boiled fish and other dishes, and the cooking time is longer than mung bean sprouts. Mung bean sprouts are used for stir-frying or cold salad, and are tender and ripe quickly. There is no need to add water when frying, and the frying time should not be too long. Mung bean sprouts are more suitable for eating in summer.

3. Soybean sprouts are tender buds sprouting from soybeans. They are nutritious, delicious and rich in protein and vitamins. MungBeansprouts (Latin name: Vignaradiata(L.)R.Wilczak, English name: Mungbean sprouts) are the tender buds of leguminous mung beans after soaking. The seeds of mung beans belong to the seeds of vegetable crops that like temperature and heat resistance.