According to recent geriatrics research, in the 10 kinds of food that have the effect of prolonging life, ranked first is soybean and soybean sprouts, ranked sixth is the mung bean and mung bean sprouts. South Korea's survey also shows that longevity in the elderly generally do not have high blood pressure, heart disease, arteriosclerosis and other diseases. Expert analysis, this is because the bean sprouts contain a large number of anti-acid substances, has a very good anti-aging function, can play an effective detoxification effect.
Soybean sprouts, the most bean sprouts
In all the bean sprouts, soybean sprouts have the highest nutritional value. Soybean is known as the king of beans, high protein content, but it contains a trypsin inhibitor, which not only affects the utilization of protein, but also causes bloating after eating. These problems can be solved when soybeans are sprouted. The protein utilization of soybean sprouts is about 10% higher than soybeans, in addition, the germination process due to the role of enzymes, more calcium, phosphorus, iron, zinc and other mineral elements are released. In addition, there is a sharp increase in a substance called aspartic acid. So people eat bean sprouts can reduce the accumulation of lactic acid in the body and eliminate fatigue. Texas Cancer Institute experts have pointed out that the chlorophyll in soybean sprouts can break down the nitrosamines in the body, which in turn play a role in preventing a variety of digestive malignancies such as rectal cancer
Cooking bean sprouts with a little bit of vinegar
Don't throw the bean sprout flaps away when you eat bean sprouts. Cooking bean sprouts with a little vinegar, can make the protein coagulation in the bean sprouts, so that the taste is crisp and soft, while reducing the destruction of vitamin C, but also make the calcium in the bean sprouts to dissolve, improve the nutritional value, and can be removed from the bean smell to make the fried dishes more delicious.