Mung bean sprouts, that is, the buds of mung beans, are the tender buds issued after soaking the seeds of leguminous plants mung beans. The edible part is mainly hypocotyl. In the process of mung bean germination, vitamin C will increase a lot, and some protein will be decomposed into various amino acids needed by people, which can reach 7 times of the original content of mung bean, so the nutritional value of mung bean sprouts is greater than mung bean.

Nutritional value of mung bean sprouts

The nutritional value of bean sprouts is very high, and there are many nutrients in mung bean sprouts. Mung bean sprouts are rich in protein, and the content of various minerals in mung bean sprouts is also high. Mung bean sprouts are rich in minerals such as phosphorus and zinc, and the contents of vitamin B2 and carotene in mung bean sprouts are also considerable.

Edible efficacy of mung bean sprouts

Mung bean sprouts have high medicinal value. Chinese medicine believes that mung bean sprouts are cool and sweet, which can not only clear away heat and relieve summer heat, dredge meridians and relieve various toxins, but also tonify kidney, induce diuresis, reduce swelling, nourish yin and strengthen yang, regulate five internal organs and beauty beauty, relieve damp heat, reduce blood fat and soften blood vessels.

Mung bean sprouts are rich in cellulose, which is a healthy vegetable for constipation patients and has the effect of preventing digestive tract cancers (esophageal cancer, gastric cancer and rectal cancer).

The nutritional value of mung bean sprouts is very high, and many of us can often eat mung bean sprouts in our lives. Above, we learned about the nutritional components of mung bean sprouts. It can be seen that mung bean sprouts have many nutrients, and we also know that mung bean sprouts have many edible effects. Eating more mung bean sprouts can also help us lower blood fat and soften blood vessels.