Bean sprouts, bamboo shoots and mushrooms rank as the top three vegetarian delicacies. The production of bean sprouts is also very simple, and the ancients called it "planting".
Bean sprouts are rich in vitamin C, which has the effects of maintaining skin elasticity and preventing skin aging and wrinkling, and also contains vitamin E, which can prevent skin pigmentation and eliminate skin dark spots and macula. It is a good product for caring skin.
Some nutrition experts and food experts believe that chlorophyll contained in bean sprouts can decompose ammonium nitrite in human digestive tract, which is helpful to prevent malignant tumor of rectal cancer. Bean sprouts contain some powerful anticancer substances and have unexpected nutritional and medical value. If bean sprouts are missing from cold dishes in Germany, guests will think it is cutting corners. In El Salvador, the local people regard bean sprouts as a symbol of Chinese food. The United States put bean sprouts on the list of anti-cancer foods. Many countries regard bean sprouts as a slimming and bodybuilding vegetable. Bean sprouts are called ice and jade, and they really deserve the name.
Soybean sprouts: Although the protein content of soybean is high, its nutritional value is limited because of the existence of trypsin inhibitor, so people advocate eating soy products. During soybean germination, most of these substances are degraded and destroyed. The utilization rate of soybean sprouts in protein is about 10% higher than that of soybeans. In addition, substances such as raffinose, which can not be absorbed by the human body and is easy to cause abdominal distension, drop sharply or even disappear completely during germination, which avoids the occurrence of abdominal distension after eating soybeans. In the process of soybean germination, more mineral elements such as calcium, phosphorus, iron and zinc are released due to the action of enzymes, which increases the utilization rate of minerals in soybean. Asparagine increased sharply after soybean sprouting, so people eating bean sprouts can reduce the accumulation of lactic acid in the body and eliminate fatigue. In recent years, it has been found that bean sprouts contain an interferon-producing agent, which can induce interferon, increase antibiotics in the body, and increase the anti-virus and anti-cancer ability in the body.
Mung bean sprouts: Chinese medicine believes that mung bean sprouts are cool in nature, sweet and nontoxic, and can clear away heat, regulate five internal organs, relieve toxins, induce diuresis and remove dampness, and can be used for excessive drinking, damp-heat stagnation, anorexia and fatigue. Patients with hypertension and coronary heart disease can often eat vegetarian fried mung bean sprouts in summer. Folk use mung bean sprouts to stew with crucian carp to cure breast milk. Squeeze mung bean sprouts and add sugar instead of tea to treat urinary tract infection, red fever in urine and frequent urination.
Japanese scientists found that in the process of mung bean germination, part of protein can be decomposed into amino acids, thus increasing the original amino acid content. It also contains cellulose, which is safe and effective if it is fried or cold mixed with leek for constipation of the elderly and children. Eating mung bean sprouts can treat night blindness caused by vitamin A deficiency, glossitis and bursitis caused by vitamin B2 deficiency, scurvy caused by vitamin C deficiency, etc. It is best to add some vinegar when cooking mung bean sprouts, so that the protein can be solidified as soon as possible, which can not only keep the bean sprouts firm and beautiful, but also preserve nutrition; At the same time, it should be fried quickly in a hot pot to avoid excessive damage to vitamin C.