Soybeans are known as the "king of beans", called "plant meat", "green dairy cattle", the most nutritious value. Dry soybeans contain high quality protein of about 40%, for other food crown. Modern nutritional research shows that one pound of soybeans is equivalent to more than two pounds of lean pork, or three pounds of eggs, or twelve pounds of milk protein content. Fat content also accounted for the first in the beans, the oil rate of 20%; in addition, also contains vitamins A, B, D, E and calcium, phosphorus, iron and other minerals. A catty of soybean containing 55 mg of iron, and easy to be absorbed and used by the human body, iron deficiency anemia is very beneficial; a catty of soybean containing 2855 mg of phosphorus, the brain is very beneficial to the nerves. Soybean processing of various soybean products, not only high protein content, and contains a variety of human body can not synthesize and essential amino acids, cholesterol content in the tofu protein digestibility of up to 95%, for the ideal complementary therapeutic products. Soybeans and tofu, soy milk and other soy products have become popular in the world of health food.

Nutrient content of mung bean sprouts (refers to the content of 100 grams of edible food)

Calories (kcal) 18 Thiamin (mg) .05 Calcium (mg) 9

Protein (grams) 2.1 Riboflavin (mg) .06 Magnesium (mg) 18

Fat (grams) .1 Nicotinic Acid (mg) .5 Iron (mg) .6

Carbohydrates (g) 2.1 Vitamin C (mg) 6 Manganese (mg) .1

Dietary fiber (g) .8 Vitamin E (mg) .19 Zinc (mg) .35

Vitamin A (mcg) 3 Cholesterol (mg) 0 Copper (mg) .1

Carotene (mcg) .3 Potassium (mg) 68 Phosphorus (mg) 37

Retinol equivalents (g) .1 Niacin (mg) .5 Iron (mg) .5

Fats (g) .1 Nicotinic acid (mg) .5 Iron (mg) .6

Retinol Equivalent (mcg) 94.6 Sodium (mg) 4.4 Selenium (mcg) .5

Nutritional Composition of Brussels Sprouts Brussels sprouts are the young shoots of a seed, filled with nutrients needed for plant growth. Each seed is rich in carbohydrates, proteins, fats, vitamins and nutrients such as calcium, phosphorus and iron. When the seeds germinate, they produce enzymes that convert the nutrients in the seeds into important nutrients such as amino acids. During the natural process of sprouting (chemical change), a large amount of energy, i.e. life force, is released. During growth, living sprouts undergo a series of material transformations. For example, under the action of hydrolytic stack enzymes, the polymer storage substances are converted into soluble, easily absorbed small molecules, resulting in sprouts that are not only beautiful in color, but also crunchy and easy to digest and absorb. The living sprouts have more nutrients than their seed materials, such as soybean sprouts increase carrot by more than 2 times, riboflavin by more than 3 times, and vitamin B12 by 10 times; soybean seeds do not contain vitamin C, but soybean sprouts contain a large amount of vitamin C, and every 100 grams of sprouts contain 20-30 mg of vitamin C. In the growth of living sprouts, the molecular storage substances are converted into soluble, easy-to-absorb small molecules. In the growth process of living sprouts, it can also increase the content of its own amino acids and minerals, and at the same time, it can also produce unique trace elements, such as toon sprouts containing substances similar to sex hormones, and wolfberry sprouts containing rutinoside and myosin, etc. These are all essential for the normal physiological activities of the human body, and they are also essential for the normal physiological activities of the human body. These are necessary for the normal physiological activities of the human body.