The difference between soybean sprouts and Chinese cabbage is as follows: Chinese cabbage is a traditional vegetable in China, which originated in northern China. It evolved from European rape and is eaten with tender leaves, rosette leaves or flower stems.

Soybean sprouts are long, with yellow leaves, long and wide petioles and rolled leaves. There is little difference in nutritional value between the two, and they are both very nutritious vegetables.

Soybean sprouts are a group of Chinese cabbages. They are a kind of vegetable, which southerners call white Caicai sprouts. Soybean sprouts are mainly yellow and white, Chinese cabbage is green and white, and soybean sprouts taste better. The leaves wrapped in the head of Chinese cabbage can't see the sun, so the green is very light and looks pale yellow. After pulling open the leaves and helping outside, there are yellow buds inside.

Efficacy and function of soybean sprouts 1 to enhance resistance. Soybean sprouts can enhance the body's resistance, prevent colds and eliminate fatigue.

2, quench thirst and diuresis. Soybean sprouts are dry, sweet, light and low in calories, and contain β-carotene, iron and magnesium, which can improve the components needed for calcium absorption. In addition, the potassium in soybean sprouts can excrete salt and has diuretic effect.

3, Tongli Yangwei. Stewed soybean sprouts are helpful for digestion, so they are most suitable for patients with bad stomach and/or illness.

Bean sprouts are delicious, and many people like them very much. Soybean sprouts can not only quench thirst and promote diuresis, but also promote digestion. Eating more soybean sprouts can promote intestinal peristalsis, help digestion and help us treat many diseases.