The difference between long and short mung bean sprouts and why do large mung bean sprouts have no r

Nowadays, almost no bean sprouts have roots, unless they are home-grown sprouts that have roots. In order to make the sprouts look better and look better, today's vendors add rootless agents (a food handling agent) when they re-sprout the sprouts, so that the sprouts have no roots. As for the length, the longer the sprouts will be, and the higher the yield, so I hope you can understand.

The difference between long and short mung bean sprouts is mainly in their taste and nutritional value.

1.Palate: In general, mung bean sprouts are longer and more tender and tasty than shorter ones. Short mung bean sprouts tend to be older and may not taste good.

2.Nutritional value: During the germination process of mung beans, many nutrients will be released, especially the content of vitamin C and amino acids will be greatly increased. Therefore, mung bean sprouts are usually longer than shorter ones in terms of nutritional value.

As for why large mung bean sprouts have no roots, this is mainly because in order to make the sprouts more beautiful and more attractive, vendors use rootless agents (a food handling agent) when sprouting bean sprouts. This additive allows the sprouts to grow longer and the yield to increase accordingly.

1. The mung bean teeth will be thinner, not so meaty, not so crispy, tender and juicy!

2.The short mung bean teeth are relatively fatter, which means that the meat is more, and it will be crispy and juicy!

3.Of course, it's all relative! The general height is about 8cm, it's okay, it's too high.

Old! 4.The bean teeth sold outside are basically ripe, and they come out in three or four days, and the fast ones are good in two or three days, and they are harvested before they have time to grow roots!

Of course, there are no roots! You can grow your own bean teeth in a week, and you can see that there will not be many roots! You have to shade your hair and press it tightly with a wet towel, otherwise it won't taste good if it looks thin, long, old and without meat!

Don't buy bean sprouts without roots, soak them in medicine. There are also carrots, so be sure to buy ones with slender and long roots, which are safer.

Mung bean sprouts are generally short.

Short mung bean sprouts are naturally grown, with no added growth agents, making them safer and healthier to eat.

Mung bean sprouts, the length of the sprouts is not a matter of length and shortness, I think the main thing depends on whether the fibrous roots of the sprouts have emerged? When a small number of mung bean sprouts produce fibrous roots, I think this length is the best length for mung bean sprouts.

The reason for the long roots of raw mung bean sprouts is that the mung bean sprouts have long roots, and the water is not changed frequently, and the temperature is not suitable.

1. Select beans with mature, full particles, high germination rate and strong germination momentum.

Remove cracked beans, broken beans, tender beans, worm beans and other debris. The oil beans and beans that are heated during storage cannot be used for the production of rootless bean sprouts; Not only does this bean have a low germination rate, but it doesn't even sprout. And it will be poisonous and rotten during the production process.

2. Dip the beans into the tank, fill it with water (tap water, well water, etc.), stir up and down, use a wire to remove the floating beans and other debris, and then wash it with water repeatedly, soak it for half an hour, pour it into the container, the leakage hole of the container must be filled with a bag strip, but it can not be filled too tightly or too loosely, and the elastic standard is suitable for both smooth water flow and no leakage of bean seeds. A barrel with a diameter of 64 cm and a height of 66 cm can hold bean seeds? kilograms, generally packed into containers of 1 to 3.

After the beans are placed in a container, they are drenched with water.

3. Where conditions permit, the indoor temperature should be kept at 22 to 25, and the number of times of water should be drenched once every six hours. But to use warm water, you must master the temperature of the water. Don't have a high and low bush.

If the water temperature is too high, the sprouts will grow slowly, appear curved, and the color will be resistant to the front gray, commonly known as "old mouth", and the growth period will be long. It is also necessary to prevent a burst of heat and a burst of cold. In short, the hot water should be evenly mixed with water, with a mild feel, the temperature is 22, and a thermometer should be used before pouring water.

Measure the temperature of the water, don't just estimate it.

4. Regardless of the change of seasons, you can only wash once a day, not more, otherwise it will damage the sprouts and affect the growth. By the morning of the fourth day, there is no need to wash in the tank, just drench the water on time and let the sprouts grow in the container.

The roots of the soaked mung bean sprouts grow very thinly. It may be that the indoor is too hot, the water is too hot, the bean sprouts are thin, the roots are still long, if the mung beans are not full, the sprouts are also fine, and there are some weighty things to be pressed on the top, and the bean sprouts can be thick when squeezed against each other! The method of new bean sprouts I learned is very simple, cut off the part of the sharp mouth of the large cola bottle with a knife, that is, it is a general thick bottle barrel, clamp the iron nail with the bottom pliers to burn a few small holes, pick the mung beans and soak the beans overnight and put them in the bottle, one-fifth of the beans in the bottle, wrap them in a dark cloth, including the top cover.

Every time you look at the right day, you can pour water under the faucet and see the water leaking at the bottom, water it three times a day or more, don't leak light, as long as the light leaks, the sprouts will turn red and rotten. A week totally fine. You can also use a leaky basket for washing vegetables, but be sure to wrap it tightly with a dark cloth, don't be curious, open it and see the light and it will be red.

Absolute!

The reason for the root growth When you soak mung bean sprouts with mung beans at home, if you grow roots in the orange state, this is a very normal phenomenon of finches, and natural growth is like this, so there is no need to worry. Poor maintenance can also cause long roots to grow, such as high water temperature

When soaking mung bean sprouts at home, it is very normal for long roots to grow, which is natural growth, so there is no need to worry. The long fibrous roots of mung bean sprouts will also be affected by the disadvantages of the maintenance of socks, such as too high water temperature and too short watering interval and rising time.

That is, the stool ants have grown for a little longer, and they have seen a little hail and have been rough. Of course, it will grow roots, often when it has just sprouted, he does not have that kind of fibrous root on the source celery, but if your production date is too long, or the temperature is too high, it is easy for him to grow roots.

Naturally growing sprouts are root lengths, which is all natural. The roots of chemical hydroponics are very short or even rootless.

If the roots of mung bean sprouts are relatively slender, it is because they are not compacted when they are made, and the mung bean sprouts only grow long.

What's going on with mung bean sprout root growth? The root growth of mung bean sprouts is caused by the fact that the thing that pressed the mung bean sprouts was too light.

The small sprouts on top of mung beans are called mung bean sprouts.

Bean sprouts are the most common vegetables on the table of ordinary people. It has a wide variety, comprehensive nutrition, unique flavor, crisp and tender fragrance, and is deeply loved by people.

Beans sprout after germination, so bean sprouts are also called "living vegetables".

Nutritional value and nutrient utilization efficiency have also increased substantially. The most typical thing is that dried beans basically do not contain vitamin C, but the vitamin C content of bean sprouts is very rich, which can maintain the best elasticity and is a good beauty product.

I think you're talking about the little white structure you see after peeling, which is part of the mung bean germ, called radicle, which develops first during germination, breaks through the seed coat and becomes a root.

The sprout on the mung bean, as a seed, will grow and sprout when it encounters water and a suitable temperature, and it will grow into a mung bean seedling.

Mung bean sprouts. Mung bean sprouts are the sprouts of mung beans, which are the sprouts of the seeds of the leguminous plant mung beans after soaking. The edible part is mainly hypocotyls.

In the process of sprouting mung beans, vitamin C will increase a lot, and some of the protein will also be broken down into amino acids required by various people, which can reach seven times the original content of mung beans, so the nutritional value of mung bean sprouts is greater than that of mung beans. Mung bean sprouts have high medicinal value, traditional Chinese medicine believes that mung bean sprouts are cool and sweet, not only can clear the heat of summer, pass the meridians, detoxify, but also tonify the kidney, diuretic, reduce swelling, nourish yin and aphrodisiac, regulate the five organs, beautify the skin, promote dampness and heat, and can also lower blood lipids and soften blood vessels.

The small sprouts on top of the mung bean sprouts are actually mung bean leaves. In other words, it is a small leaf that grows, and if it continues to grow, it will become a mung bean seedling.

The small sprouts on the mung bean should be called mung bean sprouts, because it is a necessary stage for growing mung beans, and with the right water temperature and temperature for mung beans, it will grow small sprouts.

The small sprouts on the mung bean are called germs, and if they continue to grow, they will form seedlings, and if they continue to grow and develop, they will become a mung bean plant, and they will blossom and bear fruit.

Mung bean sprouts, that is, the sprouts of mung beans, are the young shoots of the seeds of the leguminous plant mung bean after soaking. The edible part is mainly hypocotyls. During the germination process of mung beans, vitamin C will increase a lot, and some of the proteins will also be broken down into amino acids required by various people, which can reach seven times the original content of mung beans.

It is a part of the mung bean embryo, called radicle, which develops first during the germination process, breaking through the seed coat and becoming a root.

It is mung bean sprouts, strictly speaking, the root of mung bean, which grows from the navel of the bean.

It's called a bean navel. It is also the place where mung beans germinate when they grow.

What is the little tooth on the mung bean called? The small sprouts on top of mung beans are called mung bean sprouts.

Hello, "The small sprouts on the mung beans are called bean navels. It is also the place where mung beans germinate when they grow. ”

The reason for the root growth is to soak mung beans at home to make mung bean sprouts.

If long roots grow, this is very normal, and natural growth is like this, so there is no need to worry. Improper maintenance can also cause long roots to grow, such as too high water temperature and too short watering intervals. When eating, if you don't want to eat the long roots, just remove them and fry them again.

Some mung bean sprouts in the world that have no roots and look white and fat are generally made of rootless agents, which are grown by soaking in chemical agents, and long-term consumption will be harmful to the body. 2. Tips for not growing fibrous roots 1. Adjust the water temperature: When raw mung bean sprouts, the water temperature is too high and only the fibrous roots will not grow cotyls, in order to avoid this situation, reduce the water temperature and use cold water to lower the temperature.

2. Extend the watering interval: do not water again in a short period of time after watering, and must not be too frequent when watering, and open the watering interval. 3. Growth environment:

Keep it in a suitable growth environment, ensure that the light is shading and do not see strong light, and cover it around the mung bean sprouts. 4. Use root-free agent: If you want to inhibit mung bean sprouts from growing fibrous roots, the most effective way is to use root-free agent, pay attention to reasonable preparation, the concentration should not be too high, and soak the mung bean sprouts after preparation.

However, although this method is effective, it is not recommended.

There are 2 kinds of bean sprouts bought in the vegetable market, one is normal and expensive. One is the addition of potion, soaked out, the sprouts grow quickly, and it is cheaper.

Mung bean sprouts do not need sunlight to grow and sprout, and they will shrink when sunlight is present.

Most of the rootless bean sprouts on the market are spurred by hormones and fertilizers, and rootless bean sprouts are one of the vegetables that are expressly prohibited from being sold and eaten by the national food safety administration.

Normal mung bean sprouts are slightly yellow, not too coarse, moderate moisture, and no peculiar smell; The abnormal color is whitish, the bean grains are blue, the buds and stems are thick, there is more moisture, and there is a smell of chemical fertilizer. When buying mung bean sprouts, choose 5 to 6 cm long as well. If the mung bean sprouts are smooth and do not grow a beard, it is caused by excessive urea, which is harmful and inedible.

Drench too long to make cotyledons.

Larger. It is required to close the doors and windows when watering, and the middle buds will no longer grow and the roots will rot. The way to prevent this is to prolong the drenching period and maintain a suitable temperature.

4. Small buds begin to turn red and dark, and the indoor temperature is not controlled in time.

5. The root of the dark bean sprout is black and dark, and the head is big and has no roots, which is caused by the low water temperature after the middle sprout. It is required to appropriately increase the water temperature to avoid the dehydration of the bean sprouts due to heat and cold, and the production of cotyledonous soybean sprouts by sunlight, the indoor air is too circulated, and the water head is long and short. The prevention method is to strictly grasp the water temperature of the water, regularly water, the watering action is rapid, and the opening time is minimized.

The temperature of the water at the beginning of the water is too high or the water is uneven, resulting in long roots and no cotyls.

2. The red root sprouts are reddish-brown (that is, the bean sprouts are cold), mainly due to the cold and hot water in the production process, the waist is bent due to the high temperature of the water in the later stage, and the black curtain is used to shield the bean sprouts from light and wind.

6: When you start to drench water, pay attention to drenching thoroughly.

3. The fibrous roots are long and dense mainly because the water temperature is too high or the water time is too short. It is necessary to pay attention to reducing the temperature of the land-buried water in the last few waterings and get out of the tank in time. Attention should be paid to cooling and dissipating heat in a timely manner, and the time should not be too long to avoid heat.

The family spontaneous mung bean sprouts do not grow because the temperature is not enough, and you can add warm water in moderation.

Mung bean sprouts have long fibrous roots, which may be due to the high temperature of the water used in the cultivation process, or the frequency of watering is too high, which promotes the growth rate of mung bean sprouts to become faster, so as to grow fibrous roots, which is a normal phenomenon, and the fibrous roots can be cut off before cooking