1, the appearance of different

Soybean sprouts are soybean sprouting to a certain length of sprouts, the roots of the thick, larger yellow beans; mung bean sprouts raw materials for mung beans, the roots of the more slender, smaller beans were green.

2, nutritionally different

Each 100 soybean sprouts containing protein 4.5g, calories 44 kcal, dietary fiber 1.5g, fat 1.6g, carbohydrates 3g, etc., while each 100g mung bean sprouts containing protein 2.1g, calories 18 kcal, dietary fiber 0.8g, fat 0.1g, 2.9g of carbohydrates, etc. Mung bean sprouts and soybean sprouts are almost the same nutrient composition, but soybean sprouts nutrient content is higher than mung bean sprouts, nutritional value is slightly higher than mung bean sprouts.

3, therapeutic efficacy of different

The soybean sprouts with blemishes and moisturize the skin, eyesight and reduce swelling and other effects, often eat soybean sprouts can keep the hair black moisturizing, eliminating fatigue, soften the blood vessels and reduce cholesterol, especially suitable for constipation, high cholesterol, skin acne, hot and humid temperatures in the spleen, etc. people eat.

The mung bean sprouts have a higher nutritional value than the mung beans themselves, and have the effect of clearing away heat and detoxification, eliminating dampness and diuresis, and eliminating the effects of heat and cold, which is especially suitable for the people who are unfavorable to the eye, eye redness and swelling, and mouth ulcers, and other people to consume.

4, cooking different

There are many ways to eat soybean sprouts, frying, soup can be, shabu-shabu hot pot, boiled pork, boiled beef, boiled fish and other dishes are used soybean sprouts, cooking time than mung bean sprouts long.

Mung bean sprouts are generally used to stir-fry or cold mix, more tender cooked quickly, no need to add water when frying, cooking time should not be too long; mung bean sprouts are more suitable for summer consumption.