According to the research of modern gerontology, among 10 kinds of foods with longevity effect, soybeans and soybean sprouts rank first, and mung beans and mung beans rank sixth. South Korea's survey also shows that long-lived elderly people generally have no diseases such as hypertension, heart disease and arteriosclerosis. According to expert analysis, this is because bean sprouts contain a lot of acid-resistant substances, which have good anti-aging function and can effectively detoxify.
Bean sprouts are the best.
Among all bean sprouts, soybean sprouts have the highest nutritional value. Soybean, known as the king of beans, has a high content of protein, but it contains a trypsin inhibitor, which not only affects the utilization of protein, but also causes abdominal distension after eating. These problems can be solved after soybean germination. The utilization rate of soybean sprouts in protein is about 10% higher than that of soybeans. In addition, due to the action of enzymes during germination, more mineral elements such as calcium, phosphorus, iron and zinc are released. In addition, a substance called aspartic acid has increased dramatically. So eating bean sprouts can reduce the accumulation of lactic acid in the body and eliminate fatigue. Experts from Texas Anti-Cancer Institute in the United States pointed out that chlorophyll in soybean sprouts can decompose ammonium nitrite in human body, thus playing a role in preventing various digestive tract malignant tumors such as rectal cancer.
Boil bean sprouts with vinegar.
Don't throw away bean sprouts when you eat them. When cooking bean sprouts, adding a little vinegar can solidify the protein in bean sprouts and make the taste crisp, tender and soft. At the same time, it can reduce the damage to vitamin C, dissolve the calcium in bean sprouts, improve the nutritional value, and remove the beany smell, so that the fried dishes are more delicious.