The answer is: "hypocotyl A".

to be precise, the bean sprouts we eat are mainly developed from the hypocotyls of seeds.

After the hypocotyls of various cereals, beans and trees are soaked in water, although the contents of protein and saccharides are decreased, the contents of soluble amino acids, vitamins and dietary fiber are greatly increased. For example, soybeans do not contain VC, while germinated bean sprouts can produce a lot of VC, which greatly improves the biological potency and utilization rate, and significantly enhances the antioxidant and health care functions.

There are more than 3 varieties of common sprouts, such as Toona sinensis sprouts, buckwheat sprouts, alfalfa sprouts, pepper sprouts, green black bean sprouts, acacia sprouts, sunflower sprouts, radish sprouts, asparagus sprouts, peanut sprouts and broad bean sprouts.

After soaking in water for germination, the contents of protein and saccharides decreased, but the contents of soluble amino acids, vitamins and dietary fiber increased greatly. For example, soybean does not contain VC, but germinated bean sprouts can produce a large amount of VC, which greatly improves the biological potency and utilization rate, and significantly enhances the antioxidant and health care functions.

Extended information:

Function and efficacy of bean sprouts:

Bean sprouts are rich in nutrition, unique in flavor, fragrant, crisp and palatable, and have special health care functions. In the process of production, nutritious sprouts are undergoing a series of material transformation.

Under the action of hydrolase, the stored substances in polymer are transformed into soluble simple materials which is easily absorbed by human body, so the sprouts are not only beautiful in color, but also crisp and tender to eat and easy to digest and absorb.

In addition, sprouts have more nutrients than raw materials (such as seeds). For example, after soybean germination, carotene is increased by more than 2 times, riboflavin is increased by more than 3 times, and vitamin B12 is increased by 1 times. Seeds do not contain vitamin C, but sprouts contain a lot of vitamin C, and every 1 grams of bean sprouts contain 2 ~ 3 mg of vitamin C.

In the production process of sprouts, the contents of amino acids and minerals can be increased, and there are also unique trace elements. For example, Toona sinensis buds contain substances similar to sex hormones, and Lycium barbarum buds contain rutin and inosine. All these are necessary for normal physiological activities of human body.

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