Nutritional value:

Soybean sprouts are rich in nutrition, containing protein, fat, sugar, crude fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin, vitamin C and other nutrients.

1, trace elements

Soybean sprouting, vitamin C content has also increased dramatically. Vitamin E in bean sprouts can protect the skin and capillaries, preventing atherosclerosis and hypertension in old age. Studies have shown that soybean sprouts chlorophyll can break down the body's amine nitrite, so often eat soybean sprouts can prevent rectal cancer and other digestive malignant tumors.

2, antioxidant components - phenolic acid

Soybean sprouts contain chlorogenic acid, chlorogenic acid, caffeic acid, gallic acid, on coumaric acid, gallic acid, ferulic acid and erucic acid and other phenolic acids. Therefore eat more soybean sprouts can reduce the occurrence of cardiovascular disease and cancer.

3, antioxidant components - sterols

Soybean sprouts contain a variety of sterols, for oxidative stress-related diseases have a role.

4, because soybean sprouts contain vitamin C, is a beauty food

Regularly eat soybean sprouts can be nutritional hair, so that the hair to maintain black and shiny, on the face of freckles have a better lightening effect. Eat soybean sprouts on the growth and development of young people, prevent anemia and other benefits. Eat soybean sprouts have brain, anti-fatigue, anti-cancer effect. Soybeans in the sprouting process, soybean in the make people flatulence of the material is decomposed. Some nutrients are also more easily absorbed by the body.?

Extended information

Note:

(1), in the birth of soybean sprouts, pay attention to the bean sprouts do not be born too long, because the beans sprouted, the beans in the free amino acids and reduced vitamin C began to start with the growth of the bean sprouts began to slowly increase. But beans in the growth process, will continue to consume nutrients, and make their own phytase activity rising, constantly hydrolyzing phytic acid, in addition to the decline in phytic acid content, there are also beans in the protein is also converted into vitamins and other components for their own growth. Therefore, the longer the bean sprouts grow, the more nutrients are lost.

(2), cooking soybean sprouts must not add alkali, to add a small amount of vinegar, so as to maintain the vitamin B is not reduced.

(3), the cooking process should be rapid, or frying with oil quickly, or blanch with boiling water immediately after taking out the flavored food.

(4), heating bean sprouts must pay attention to grasp the time, eight mature can be. Not cooked bean sprouts tend to be a little astringent, added vinegar that can remove astringency, can keep the bean sprouts crisp and tender.

(5), soybean sprouts with tofu stewed pork chop soup, on the spleen and stomach fire, indigestion is very suitable.

Baidu Encyclopedia - Soybean Sprouts