Sprouts are made from the tender stems of mustard, which are salty and sweet. Salted sprouts are produced in Nanxi, Luzhou, Yibin, Sichuan and Yongchuan, Chongqing, and originated in 184 1. Sweet sprouts are produced in Yibin, Sichuan, and were called "Xufu sprouts" in ancient times. They were founded in 192 1, and now they sell well in Sichuan, Beijing, Tianjin and Shanghai. There is a legend about the origin of sprouts. During the Qianlong period of the Qing Dynasty, there was a couple in Yibin, whose family was poor and lived by eating vegetables all the year round.

Sprouts are generally heavy in taste and are rarely served alone. Generally used to stir-fry meat foam and dry stir-fry green beans.

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Edible instructions

Generally, everyone can eat it, because it contains a lot of salt, and patients with hypertensive nephropathy should eat it carefully. In addition, the sugar content is also relatively high, and diabetics should eat as little as possible.

The bean sprouts are rich in nutrition, and each 100g contains: protein 4.9g fat 1.3g carbohydrate 35.7g, calories 174kcal, calcium 660mg, phosphorus 146mg, iron 27.7mg Inorganic salts, trace elements and vitamins in bean sprouts.

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