1. Different properties

1. Properties of sprouts: Edible "sprouts" are cultivated from the seeds of various cereals, beans, and trees.

2. Common vegetable properties: a type of plants or fungi that can be cooked and used as food.

2. Different nutritional components

1. Nutritional content of sprouts: sprouts also have more nutrients than raw materials (such as seeds). For example, after soybeans germinate, carotene , riboflavin and vitamin B12 can be increased by more than 2 times, 3 times and 10 times respectively. Seeds do not contain vitamin C, but sprouts contain a large amount of vitamin C, with 20 to 30 mg of vitamin C per 100 grams of sprouts.

2. Common vegetable nutrients: The nutrients of vegetables mainly include minerals, vitamins, fiber, etc. The higher the content of these substances, the higher the nutritional value of vegetables. In addition, the water and dietary fiber content in vegetables are also important indicators for measuring nutritional quality. Generally speaking, vegetables with high water content and low dietary fiber have better freshness and tenderness and higher edible value.

Extended information:

There are many varieties of vegetables, each with its own nutritional value. Generally speaking, they can be divided into two categories according to color: dark green leafy vegetables, such as spinach and amaranth; these vegetables are rich in carotene, vitamin C, vitamin B2 and various minerals; light-colored vegetables, such as cabbage and lettuce, some of which Rich in vitamin C, the content of carotene and minerals is relatively low.

Some vegetables have abnormal colors and we should pay more attention to them. For example, the leaves of cabbage have lost their usual green color and appear dark green, and the green color of mung beans is also abnormal. They may have been sprayed or soaked with methamidophos pesticide before harvesting and should not be purchased.

Baidu Encyclopedia - Vegetables

Baidu Encyclopedia - Sprouts