What s going on with poisonous bean sprouts, and how to tell the poisonous bean sprouts?

What are "poison bean sprouts"? What are the dangers of eating it? How can people tell?

Generally, bean sprouts are non-toxic, and they do not contain any harmful ingredients, so they can be eaten with confidence. However, there are some unscrupulous businesses that will cultivate bean sprouts with chemicals, which is harmful, if the bean sprouts are uniform, thick and long, etc., most of them use additives, and bean sprouts have no roots, and they are likely to be cultivated with rootless agents, which contain harmful chemicals to the body.

Are the sprouts poisonous.

Mung bean sprouts are a relatively common ingredient in life, it is crisp and delicious, and extremely crisp and tender, loved by people, there are always some people who will buy it home to cook and eat when it is on the market, but now there is a saying on the Internet that bean sprouts are poisonous and will be harmful to the body after eating.

But in fact, bean sprouts are generally non-toxic, and they do not contain harmful ingredients, so they can be eaten with confidence. However, if the bean sprouts are left for too long, they will lose their nutrients and moisture, and the taste will become old, although they will not produce toxins, but they will breed some bacteria, microorganisms and other harmful substances, and eating too much will also affect health.

Some unscrupulous merchants in the market will indeed cultivate some poisonous bean sprouts to sell. If you find that the sprouts are relatively uniform and thick, then most of these sprouts are made of additives, and if you find that the sprouts have no roots, it is likely that they are cultivated with rootless agents, which contain chemicals that are harmful to the body.

What are "poison bean sprouts"? What are the dangers of eating it? How can people tell?

How to tell the difference between poisonous bean sprouts.

1. Looking at the bean sprout stalks, the naturally cultivated bean sprouts are not soft, crisp and tender, while the "poisonous bean sprouts" sprouts are thick and watery.

Second, look at the roots of bean sprouts, naturally cultivated bean sprouts, the roots are well developed, and there is no rotten roots and rotten tips.

3. Look at the bean grains, the naturally cultivated bean sprouts are normal, while the "poisonous bean sprouts" beans are blue.

Fourth, see if there is water coming out of the broken bean sprout stalks, and what comes out without water is naturally cultivated bean sprouts.

Fifth, look at the color of the bean sprouts, the color of pollution-free bean sprouts is natural, and the brightness of the processed bean sprouts has increased significantly.

6. Look at the shape of the bean sprouts, the pollution-free bean sprouts are slender and symmetrical, while the chemically generated bean sprouts grow crookedly.

Poisonous bean sprouts are a kind of bean sprouts that are harmful to the human body, which looks fresh on the outside, but contains at least 4 kinds of illegal additives, and urea exceeds the standard by 27 times. On April 17, 2011, Shenyang ** ended a black bean sprouts processing point, and the boss said that this kind of bean sprouts "can be sold for 2,000 catties per day in the peak season". On June 10, 2011, Germany declared that the source of the enterohaemorrhagic E. coli outbreak in Europe was poisonous bean sprouts.

1. Look: Bean sprouts must have roots, and those without roots can't be eaten, and chemicals are put in. The more beautiful the sprouts, the more problematic they are, except, of course, the ones that are not fresh, which is beyond the scope of the discussion.

2. Smell: Normal bean sprouts are not almost the same length, if not the roots are bulging very beautiful and perfect, then smell it, no peculiar smell, very refreshing bean sprout smell, then it's right. If you have a urea smell or other peculiar smell, don't buy it.

3. Pinching: pinching or not pinching is the same, we are differentiating whether it is poisonous bean sprouts, not distinguishing between good and bad.

What are "poison bean sprouts"? What are the dangers of eating it? How can people tell?

There are many types of food, and we need to understand some common sense about food, so that it will not cause some harm to the body, so as not to cause some *** improper consumption. Mung bean sprouts are familiar to everyone, they are a type of vegetable that can be eaten all year round, and they are cheap, so are mung bean sprouts poisonous, how to choose, let's find out together.

Non-toxic raw mung beans are originally intended to cleanse the liver and detoxify. Bean sprouts and potato sprouts are not the same! Mung bean sprouts can be eaten by copying the vegetables with hot water!

Don't worry! The mung bean sprouts sold outside are basically induced by chemical fertilizers or herbicides, and this kind of bean sprouts grows fast and grows well, but the fibrous roots do not grow. Not only does it not have a crisp and tender taste, but also the residual chemical fertilizer can also produce ammonia nitrite under the action of microorganisms, which has the risk of inducing esophageal cancer and stomach cancer.

Mung bean sprouts are not poisonous, so you can eat them with confidence, and pay attention to scalding them with boiling water when eating, so that the toxic substances will disappear and reduce the harm of toxins to everyone.

How to identify healthy sprouts?

When buying bean sprouts, you should try to buy them in a large supermarket, and if you buy them elsewhere, you should pay attention to: one smell, two looks, and three pinching.

Smell: Smell the smell on the sprouts. Healthy sprouts smell refreshing, while sprouts that have a "urea" taste are not normal.

Second look: try not to choose a head that is too uniform, and too thick and too long, such sprouts may have added additives; Don't choose those without roots, most of them use rootless agents.

Three pinching: pinch the bean sprouts to see the moisture. Healthy sprouts have a lot of moisture.

On the question of whether mung bean sprouts are poisonous, everyone knows it, there are still many benefits of mung bean sprouts, it is not toxic, when eating, pay attention to frying or scalding it with boiling water, so that it can reduce some pollution, we should also understand the method of purchase identification, so that you can choose high-quality and healthy mung bean sprouts.

1. How to identify poisonous bean sprouts.

1) First of all, check the roots of the bean sprouts, the roots of the naturally growing bean sprouts are well developed, and there is no root rot.

2 (2) Secondly, smell the bean sprouts for peculiar smell.

Good bean sprouts have a botanical flavor, and additive sprouts have a chemical raw material flavor, 32, additives.

Toxic bean sprouts are generally added without roots, so that the sprouts grow rapidly, which is harmful to the human body.

43. Hazards.

Poisonous bean sprouts are first of all extremely harmful to health, and secondly, they cause precocious maturity in children

How to identify poisonous bean sprouts.

Smell the smell on the sprouts: Healthy sprouts smell refreshing, while sprouts that have a "urea" taste are not normal.

Look at the bean sprout body: the naturally cultivated bean sprout body is straight and slightly thin, the bud feet are not soft, brittle and tender, and the glossy white, while the bean sprouts soaked in chemical fertilizer have a thick and watery bud body and gray color.

Look at the roots of bean sprouts: Naturally cultivated bean sprouts have well-developed roots and no rotten roots and tips, while bean sprouts soaked in chemical fertilizer have short, few roots or no roots.

Look at the bean grains: the bean sprouts that are naturally cultivated have normal bean grains, while the bean sprouts soaked in chemical fertilizer are blue.

It is necessary to pinch the bean sprouts to see the moisture, and the healthy bean sprouts have more moisture.

People with diarrhea, spleen and stomach deficiency should be cautious about eating soybean sprouts, and don't forget it.

Take a look at the bean sprout stalks: naturally cultivated bean sprouts, the sprout body is straight and slightly thin, the bud feet are not soft, brittle and tender, and the luster is white; The sprouts induced by hormones and antibiotics have thick stalks and watery stalks, and the color is gray.

Second, look at the roots of bean sprouts: naturally cultivated bean sprouts, the roots are silver and well-cultivated, there is no rotten roots and rotten tips, and the roots are long; Bean sprouts induced by hormones and antibiotics have short, few, or no roots.

Three look at the bean grains: the naturally cultivated bean sprouts, the bean grains are in spring, and the soybean petals on the top of the soybean sprouts are separated; The bean sprouts induced by hormones and antibiotics are blue, and the soybean cress on the top of the bean sprouts are tightly wrapped.

Fourth, look at the section: whether there is water coming out of the section of the bean sprout stalk, the sprouts that come out without water are naturally cultivated, and the sprouts that are induced by hormones and antibiotics are the sprouts that are induced by hormones and antibiotics, and the problem bean sprouts are easy to break. (Mu Ziji).