Mung bean belongs to the legume family, the seed has no endosperm, there are two cotyledons and embryo. The embryo consists of the radicle, the embryonic axis and the germ. Below the cotyledon attachment point for the hypocotyl, mung bean sprouts eat the main part of the hypocotyl and cotyledon.

Mung bean sprouts, the buds of mung beans, are the young shoots from the soaked seeds of the legume mung bean. The edible part is mainly the hypocotyl. Mung beans in the germination process, vitamin C will increase a lot, and part of the protein will be broken down into a variety of human needs of amino acids, can reach seven times the original content of mung beans. So mung bean sprouts have greater nutritional value than mung beans.

Extended information:

Mung bean sprouts, which account for the largest proportion of sprouts consumed in China, are tasty and nutritious. Listed in fresh form, sprouts are extremely crunchy and rich in VC, making them an indispensable food ingredient in people's lives. In recent years, China's sprouts industry has been developing rapidly, from the workshop-type bean sprouts gradually transformed into industrialized scale production, and a large number of sprouts factories with a daily output of 50-100 t have appeared.

Mung bean sprouts have a high medicinal value, Chinese medicine, mung bean sprouts cool taste sweet, not only can clear the summer heat, through the meridians, the solution to all the poisons, but also tonifying the kidney, diuretic, swelling, nourishing yin and yang, adjusting the five viscera, beautiful skin, hot and humid, but also can lower blood lipids and soften blood vessels.

Baidu Encyclopedia - Mung Bean Sprouts