1, the nutritional value of soybean sprouts: soybean sprouts are a kind of sprouts made from soybeans, which contain the main elements of soybeans, including proteins, amino acids, fats, trace elements and so on.

In the soybean sprouts contain the main nutrients of soybeans, and even some of these elements will be soaked with the extension of time, and the content increases, for example, one of the vitamin C in the germination of about 4 days, to be able to reach the highest value of content.

2, mung bean sprouts nutritional value: soybean sprouts are soybean as raw material for the production of food, mung bean sprouts are mung beans as raw material for the production of ingredients. Which encompasses the nutritional value of mung beans, including protein, fat, amino acids, minerals and so on.

The mung beans will send out shoots during the soaking process, in which the content of vitamin C is increasing. Protein will also continue to break down the amino acids that the body needs, more than eating mung beans alone can health care good body.

Expanded Information:

Soybean sprouts contraindication?

1, cooking soybean sprouts must not add alkali, to add a small amount of vinegar, so as to maintain the vitamin B does not reduce.

2, the cooking process should be rapid, or fry quickly with oil, or slightly blanch with boiling water and immediately remove the flavored food.

3, heating bean sprouts must pay attention to a good time, eight mature. Not cooked bean sprouts tend to be a little astringent, added vinegar that can remove astringency, can keep the bean sprouts crisp and tender.

4, soybean sprouts with tofu stewed pork chop soup, on the spleen and stomach fire, indigestion is very suitable.

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