Mung bean sprouts, that is, the buds of mung beans, are the tender buds issued by the seeds of leguminous plants mung beans after soaking. The edible part is mainly hypocotyl. During the germination of mung beans, vitamin C will increase a lot, and some protein will be decomposed into amino acids needed by various people, which can reach seven times the original content of mung beans, so the nutritional value of mung bean sprouts is greater than that of mung beans.
Mung bean sprouts have high medicinal value. Chinese medicine believes that mung bean sprouts are cool and sweet, which can not only clear away summer heat, dredge meridians, relieve all kinds of toxins, but also tonify kidney, diuresis, reduce swelling, nourish yin and strengthen yang, regulate five internal organs, beautify skin, relieve damp heat, reduce blood fat and soften blood vessels.
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Nutritional value of mung bean sprouts
Mung bean sprouts contain low energy, but they are rich in cellulose, vitamins and minerals, and have the effects of beauty, detoxification, reducing fat, relaxing bowels and antioxidation. From the point of view of nutrition, the calories of mung bean sprouts are very low, with only 8 calories per100g of mung bean sprouts, but its rich cellulose can promote intestinal peristalsis and have a laxative effect, which determines the weight-reducing effect of mung bean sprouts.
Secondly, mung bean sprouts are a kind of vegetables with balanced nutrition besides the general function of "relaxing the bowels". According to analysis, bean sprouts contain minerals such as protein, fat, carbohydrates, vitamins, cellulose, carotene, niacin, phosphorus and zinc, so people often eat, and there will be no single nutrition.
In addition, during the germination of mung bean sprouts, vitamin C and riboflavin will increase greatly, which is very suitable for people who are prone to vitamin deficiency such as tongue sores and stomatitis due to yin deficiency and heat in dry and cold seasons.
Mung bean sprouts are also very particular about eating. Mung bean sprouts are cold and cold, and it is easy to be cold and lose stomach if eaten too much. Therefore, patients with spleen deficiency and cold and dampness, such as those with chronic enteritis, chronic gastritis and diarrhea, cannot eat more.
Cooking should be accompanied by a little shredded ginger or pepper, or fried with coriander and leek, which are warm, to neutralize its coldness. In addition, it is best to add some vinegar when cooking mung bean sprouts, so that protein can solidify as soon as possible and taste more refreshing.
Reminder: People with cold stomach should eat less or put some shredded ginger in. Cooking mung bean sprouts can not add alkali, because alkali can destroy vitamins, carotene and other nutrients in mung bean sprouts. There is no need to remove the mung bean skin, which is called mung bean coat in Chinese medicine, and has a stronger heat-clearing and detoxification effect than mung beans.
Source: Baidu Encyclopedia-Mung Bean Sprouts