Generally, bean sprouts do not need light when they germinate, so soybeans are always yellow when they become bean sprouts. Bean sprouts turn green because they encounter light and undergo photosynthesis, which is the normal reaction of plants to light. Although the color has changed, it will not produce toxins, so there will be no discomfort after eating, and you can safely eat it.

Tips for preserving bean sprouts

First of all, pinch off the brown roots, because it is easy to be contaminated with bacteria, and failure to remove them will accelerate the rot of bean sprouts. Then, wash the bean sprouts with clear water, blanch them in boiling water 1 to 2 minutes, and then take them out, so as to keep moisture better. After controlling the moisture to dry, put the bean sprouts into a fresh-keeping bag, exhaust the air in the bag as much as possible, and seal and store them. Finally, put it in the refrigerator for refrigeration.

Need to be reminded that different bean sprouts have different storage times. Soybean sprouts are stored for a long time, while mung bean sprouts are stored for a short time, but it is best not to exceed two or three days.