It is very normal that soybeans grow soybean sprouts under light control, mung beans grow green bean sprouts under light stimulation and buckwheat grows purple bean sprouts under light stimulation. So don't be afraid to eat mung beans just because they sprout. However, the sprouted green beans don't taste good. If you don't pay attention to the original food, it is also feasible to eat germinated green beans!

2 Is mung bean germination normal? Mung bean germination is actually a very normal situation. Many people who like to eat green beans often buy more green beans and put them at home. If they don't finish it in time, coupled with the influence of some external conditions, many times these green beans will sprout. Mung beans can be eaten after germination, and the taste is better. The germination of mung beans, like soybeans and mung beans, can be safely eaten.

3 how to fry green beans? Ingredients: green beans (one catty)

Seasoning: carrot (one root), oil (appropriate amount), salt (appropriate amount), ginger (appropriate amount) and garlic (appropriate amount).

Exercise:

1, peeled and washed green beans, diced carrots (sliced first and then diced), and minced ginger and garlic for later use.

2. After the wok is heated, pour in a proper amount of corn oil, and pour in the chopped ginger and garlic to saute.

3. Then pour in the green beans and stir fry quickly.

4. After the green beans in the pot swell to bright green, add diced carrots and appropriate amount of salt and continue to stir fry for a few times, then pour in half a bowl of water and cover the pot.

5. When the water in the pot is almost dry, open the lid and stir-fry it with a shovel a few times, then you can get out of the pot.

4 efficacy and function of green beans 1, green beans are rich in B vitamins, copper, zinc, magnesium, potassium, fiber, heteropolysaccharide and so on. And the nutrients are very rich!

2. Green beans are rich in protein, folic acid, dietary fiber and many essential amino acids, especially lysine.

3. Green beans are rich in unsaturated fatty acids and soybean phospholipids, which have the functions of maintaining vascular elasticity, strengthening brain and preventing fatty liver formation.