Can you eat the beans on the soybean sprouts, can you eat the red bean sprouts

Bean sprouts are the "living vegetable" formed after the beans are sprouted, and compared with the beans before germination, the appearance of the bean sprouts has changed, and the nutritional value and nutrient utilization rate have increased. For example, dried beans basically do not contain vitamin C

However, the vitamin C content of bean sprouts is very rich, but its content is unstable, and the content varies greatly. The easiest way to judge is to look at the length.

Under normal circumstances, when the bean sprouts grow to about one inch, the nutritional value is the highest, after more than one inch, the longer the length, the lower the vitamin content, and when it exceeds three inches, the content is less. Soybean sprouts are sweet in taste and cool in nature, and enter the spleen and large intestine meridians.

Soybean sprouts have the ability to clear away heat and dampness, reduce swelling and paralysis, and remove black moles.

It is effective in treating warts and moisturizing the skin. Dampness and heat of the spleen and stomach, constipation, and common warts.

Hyperlipidemia has a therapeutic effect.

Sprouted soybeans, although the nutritional value of soybeans is high, they contain substances that hinder the absorption and utilization of nutrients. However, after germination, these nuisance substances will be decomposed in large quantities, increasing the nutrient use efficiency. In terms of taste, sprouted soybeans are more delicious and delicate, and they are not easy to bloate after eating, which is suitable for people with poor digestive function.

Soy milk with sprouted soybeans or stir-fried with shiitake mushrooms are all good choices. It is worth reminding that sprouted soybeans are not the same as soybean sprouts, and sprouted soybeans are cultivated for a shorter period of time, and they can generally be eaten when they grow small sprouts of less than half a centimeter.

Which is higher in nutrients between soybeans and soybean sprouts!

You can eat traditional Chinese medicine health science, "red beans nourish the heart, soybeans nourish the spleen, mung beans nourish the liver, white beans nourish the lungs, black beans nourish the kidneys, and five beans nourishes the five organs". Red bean sprouts are many people's favorite, when eating such food, there is no effect on the body, there are many ways to eat red bean sprouts, the common is fried and eaten, this method is simple to make, there is no damage to the body when eating, what is the nutritional value of red bean sprouts, the nutritional value of red bean sprouts is also many aspects, the following is a detailed introduction, so that eating red bean sprouts can be assured of choice.

Traditional Chinese medicine believes that red beans are flat in nature, sweet and sour, non-toxic, and have the functions of nourishing and strengthening, strengthening the spleen and stomach, diluting water and dehumidifying, clearing heat and detoxifying, clearing milk and replenishing blood, especially suitable for the dietary therapy of various edema patients. Modern studies have found that red beans also contain a kind of saponin, which can promote laxation and urination, and has an auxiliary effect on edema caused by heart disease or kidney disease.

Red bean sprouts are like the sprouting of potatoes, they are harmful and inedible, please do not cook the sprouts of raw red beans, red beans digest and absorb harmful substances in the air during the whole germination process, and mold is produced, so they can no longer be used.

Sprouted soybeans are called soybean sprouts, which are the sprouts produced by soybeans after water, and are a nutritious and delicious vegetable, which is more protein and vitamins, so it can be eaten.

In every 100 grams of soybean sprouts, there are grams of protein, 2 grams of fat, grams 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, 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.

Edible enough. It is better for soybean sprouts to grow to about half a centimeter to 2 centimeters. Soybeans, mung beans and other germ plants have no toxins after germination, and the nutritional value is higher after germination, which contains a variety of vitamins, which is more conducive to the absorption of the human body.

After germination, the protein and some vitamin content of soybeans will rise, and the nutrients of soybeans are easier for the human body to absorb after germination, so the sprouted soybeans are beaten into soybean milk, which is suitable for people who are prone to flatulence or poor digestion in the gastrointestinal tract.

Bean sprouts that have been sprouted for about 3 days and are about 2 cm long are the most nutritious.

Green beans are a very common food in our lives, this is a kind of legume food that we eat most often, many people love to eat green beans in life, and there are more ways to eat, so many people will buy more green beans at home, at this time it is easy to sprout, so green beans can be eaten when they sprout, let's take a look.

Green beans sprout can be eaten, soybeans grow soybean sprouts under light-controlled conditions, green beans grow green bean sprouts under light-promoting conditions, and buckwheat grows purple bean sprouts under light-promoting conditions, these are all very normal phenomena, so don't dare to eat green beans because of sprouting. It's just that green beans don't taste very good when sprouted, and if you don't pay attention to the original foodie, it will work to eat sprouted green beans!

So you can know it, even if the food like green beans sprouts, then it can be eaten, so friends can pay attention to it in the future, don't discard it because the green beans sprout, but there are still many people who are worried that they will eat too many green beans and be poisoned, let's take a look.

The reason why eating green beans can cause poisoning is because raw beans and vegetables contain soaphorn and plant lectins, and if they are not cooked, there is a risk of food poisoning. In fact, it cannot be said that eating green beans will be poisoned, as long as we cook or fry the green beans thoroughly, we are not afraid of poisoning after eating! As long as we pay attention to food hygiene, cook and fry thoroughly, then we don't need to worry about eating green beans will be poisoned.

If you want to eat green beans better, then we have to pay attention to the situation of these green beans introduced above, green beans themselves are very good food, and germination does not affect our consumption, but for green beans, you must cook and then eat, if you eat unripe green beans, then it will affect health.

OK. After the soybean sprouts, the nutrition is very different from before, especially the vitamin C content. Soybeans contain little vitamin C, while 9 21 mg per 100 grams of sprouts.

In addition, carotene, vitamin B2, niacin (vitamin B5), vitamin B12, and vitamin E all increased to varying degrees.

Soy isoflavone content is elevated. During the germination process, soybean respiration was enhanced, and the number of key enzymes in isoflavone synthesis and metabolism increased, thereby increasing the content of isoflavones in soybean sprouts.