1. What can't bean sprouts be eaten with?
Pig liver and bean sprouts can't be eaten together, because the combination of them is particularly unfavorable to the absorption of nutrients, which may lead to the supply of nutrients that can't meet the needs of the human body and affect the growth, development and metabolism of the body. The best food for mung bean sprouts: mung bean sprouts+crucian carp, which can be milked. Bean sprouts with bean curd stewed ribs soup are very suitable for people with spleen and stomach deficiency and indigestion.
2. Taboo of bean sprouts
People with weak constitution should not eat more mung bean sprouts.
People with spleen and stomach deficiency and cold should also avoid mung bean sprouts.
Cooking bean sprouts must not add alkali, but add a small amount of vinegar, so as to keep vitamin B from decreasing.
When heating bean sprouts, you must pay attention to the time, and it will be fine if it is eight ripe. Immature bean sprouts often have a little astringency. Adding vinegar can remove astringency and keep bean sprouts crisp and tender.
When cooking, bean sprouts should be quickly fried in a hot pot, so that vitamin C is less damaged. While mung bean sprouts are cold, cooking with a little ginger can effectively neutralize their coldness.
It's best to put vinegar on mung bean sprouts when they are blanched. Because the acetic acid in vinegar can promote the solidification of protein in bean sprouts, it can make bean sprouts difficult to get out of water, thus maintaining a crisp and tender taste. But if you are allergic to vinegar, you should pay attention to this!
3, the therapeutic effect of bean sprouts
Studies have proved that after soybean germination, carotene can increase by 1 ~ 2 times, vitamin B2 by 2 ~ 4 times, vitamin B 12 by 10 times, vitamin E by 2 times, and nicotinic acid, folic acid and other substances also increase by many times.
Aspartic acid increases sharply after soybean germination, so regular consumption of soybean sprouts can reduce the accumulation of lactic acid in the body and help to eliminate fatigue. The nutritional value of mung bean sprouts is not inferior. It not only contains minerals such as protein, carotene, calcium, phosphorus and iron, but also contains rich vitamins, especially vitamin C.
Although mung bean sprouts and soybean sprouts are both cool and sweet, they have different effects.
Mung bean sprouts have the functions of clearing away heat and toxic materials, diuresis and dehumidification. It is suitable for patients with excessive drinking, damp-heat stagnation, dry mouth and thirst, red urine, constipation and red eyes. Soybean sprouts have the functions of clearing away heat and toxic materials, lowering blood pressure and beautifying skin.