Mung bean sprouts, that is, the buds of mung beans, are the tender buds issued after soaking the seeds of leguminous plants mung beans. The edible part is mainly hypocotyl. Mung bean sprouts account for the largest proportion in the consumption of bean sprouts in China and have a good taste. Sprouts are listed in fresh form, which are easily brittle and are indispensable food raw materials in people's lives.

Spinach is also known as Persian cuisine, Qigen cuisine, parrot cuisine, red-billed green Ying Ge cuisine, etc. It belongs to the genus Spinach of Chenopodiaceae and the genus Panicum. The height of the plant can reach 1 m, the root is conical, reddish, less white, the leaves are halberd-shaped to oval, bright green, whole or with a few toothed lobes. There are many kinds of spinach, which can be divided into spiny and spiny varieties according to seed morphology.

Method of selecting mung bean sprouts:

1. Look at the bud roots: the naturally cultivated bean sprouts have developed roots and no rotten roots and shoots, while the bean sprouts soaked in chemical fertilizers have short roots, few roots or no roots.

2, look at beans: naturally cultivated bean sprouts, beans are normal, bean sprouts soaked with chemical fertilizer are blue.

3. Look at the moisture: whether there is moisture coming out from the cross section of the broken bean sprout stalk. What comes out without water is naturally cultivated bean sprouts, and what comes out with water is bean sprouts soaked in chemical fertilizer.