Are baby bean sprouts tall eggs? Soybean sprout protein is not high

Many people think that soybean sprouts have higher nutritional value than mung bean sprouts, but in fact, both have their own advantages. The iron, calcium, and magnesium content of soybean sprouts are higher than those of mung bean sprouts, respectively, and the protein content is 159% higher than that of mung bean sprouts. But when it comes to vitamin C and soluble sugar content, mung bean sprouts are superior to soybean sprouts.

Turning beans into sprouts is a nutritional upgrade.

Soybeans and mung beans become soybean sprouts and mung bean sprouts, which is a transformation of edible function from coarse grains to vegetables, and it is also a nutritional upgrade. Bean sprouts are richer in vitamin C; The proteins and minerals in sprouts are more easily absorbed by the body; The "flatulence factor" (substances that tend to cause flatulence in the human body) in beans disappears with the germination process.

Small bean sprouts are a premium product.

There are two kinds of soybean sprouts, one is relatively long, and the other is very short, basically in the state of just germinating, people call it small bean sprouts. Adzuki sprouts are about 1 day of sprouting, and the longer ones are about 3 to 4 days of sprouting. The texture of adzuki bean sprouts is softer, the length is more suitable, and there is no peculiar smell.

Compared to soybean sprouts that sprout for 3 to 4 days, adzuki bean sprouts are higher in vitamin C and dietary fiber, but slightly lower in protein. On the whole, small bean sprouts that have been sprouted for 1 day are high-quality products.

Stir-fried mung bean sprouts with vinegar can protect vitamins.

Adding a little vinegar to the fried mung bean sprouts, in addition to being more delicious, also helps the body better absorb the nutrients in the mung bean sprouts, because vinegar and other acids have a protective effect on the vitamins C, B1, and B2 in mung bean sprouts.

Careful selection of bean sprouts.

What kind of sprouts are good sprouts? Here's a way to tell the story. To put it simply, it is "one smell, two looks, and three pinching".

One sniff. Healthy sprouts smell refreshing, while sprouts that have a "urea" taste are not normal. Second look.

Healthy bean sprouts are straight and slightly thin, shiny and white, and the roots are well developed, without rotten roots and rotten tips. Unsafe sprouts are stout, grayish in color, with short, few or no roots, and the beans are blue. Triple pinch.

Pinch the bean sprouts to see the moisture, healthy bean sprouts generally have more moisture.

It should be noted that although bean sprouts are delicious and nutritious, not everyone can eat them, and patients with hyperuricemia and gout should try to eat as little as possible.

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Soybean sprouts are high in protein, per 100 grams of soybean sprouts contain grams of protein, 2 grams of fat, 1 gram of sugar, 1 gram of crude fiber, 68 mg of calcium, 102 mg of phosphorus, milligrams of iron, milligrams of carotene, milligrams of vitamin B1, milligrams of vitamin B2, milligrams of niacin, and 20 milligrams of vitamin C.

According to research, the vitamin C content of soybeans is highest when they sprout for 4-12 days, and the content can be doubled if they are exposed to sunlight for 2 hours a day at the same time. However, it is not advisable to get too long in the sun, so as not to get old and reduce the taste of the bean sprouts.

Nutritional value of soybean sprouts.

Like soybeans, soybean sprouts also have the effect of moisturizing and clearing heat, diuretic and detoxifying. If the mouth is dry due to fever, people with sore throat can eat it to clear lung heat, remove yellow phlegm, and moisturize internal organs.

The above content refers to People's Daily Online - Analysis of the nutritional value of soybean sprouts and mung bean sprouts.

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