The beans on the bean sprouts are edible.

Bean sprouts are "living vegetables" formed after sprouting. Compared with beans before sprouting, bean sprouts not only change in appearance, but also have increased nutritional value and nutritional utilization. For example, dry beans basically contain no vitamin C, while bean sprouts are very rich in vitamin C, but their content is unstable and varies greatly. The simplest way to judge is to look at the long and short.

Generally, bean sprouts have the highest nutritional value when they grow to about one inch. After one inch, the longer the bean sprouts are, the lower the vitamin content is. When they exceed three inches, the content is even less. Soybean sprouts are sweet in taste and cool in nature, and enter the spleen and large intestine meridians; soybean sprouts have the effects of clearing away heat and dampness, reducing swelling and numbness, removing moles, treating warts and exaggerations, and moisturizing the skin. It has therapeutic effects on dampness and heat in the spleen and stomach, constipation, common warts, and hyperlipidemia.

Extended information:

Effects and functions of bean sprouts:

1. Soybean sprouts contain lower calories and higher water and dietary fiber.

2. In addition to vitamin C generated during the germination process, mung bean sprouts also contain high-quality plant protein and vitamin E, vitamin B1, vitamin B2, calcium, potassium, Rich in minerals such as phosphorus and iron, soybean sprouts can effectively prevent and treat vitamin B2 deficiency.

3. When beans germinate, part of the starch and protein stored inside the seeds is decomposed under the action of enzymes and converted into sugars and amino acids needed for their own growth, so that the starch and protein in the beans can be utilized The rate is greatly improved.

In recent years, it has been discovered that there is a nitrophosphatase in soybean sprouts, which can reduce epileptic seizures.

Suitable people for soybean sprouts:

The general population can eat it. Teenagers can eat more, and pregnant women eating more can have a certain effect on relieving pregnancy-induced hypertension and postpartum constipation; patients with heat accumulation in the stomach, hypertension, silicosis, obesity, constipation, hemorrhoids, cancer, and epilepsy should eat it

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