1. It can also clear the accumulation of cholesterol and fat in the blood vessel wall and prevent cardiovascular diseases.
3. mung bean sprouts also contain riboflavin, which is very suitable for people with oral ulcers;
2. It is also rich in dietary fiber, which is a healthy vegetable for constipation patients and has the effect of preventing digestive tract cancers (esophageal cancer, gastric cancer and rectal cancer).
⒌ bean sprouts are low in calories, but high in moisture and cellulose. Eating bean sprouts often can achieve the goal of losing weight.
question 2: which nutrition is better, soybean sprouts or mung bean sprouts? Nutrient content of mung bean sprouts: (per 1g) calorie 19 kcal protein 1.4g fat .1g carbohydrate 3.2g cholesterol no dietary fiber .4g calcium 1.5mg iron .4mg phosphorus 4mg potassium 68mg sodium 1.5mg copper .1mg magnesium 18mg zinc. .22 mg selenium .5 mg B1 .5 mg B2 .6 mg B6 .1 mg C 9 mg E .19 mg carotene 2 mg pantothenic acid .46 mg nicotinic acid .5 mg A 3 μ g folic acid 56 μ g K 47 μ g < P > Nutrient content of soybean sprouts (per 1 g) calories 4 kcal protein 3.9 g fat. 1.8g carbohydrate 2g cholesterol no dietary fiber 1.4g calcium 68mg iron 1.5mg phosphorus 61mg potassium 16mg sodium 5.3mg copper .14mg magnesium 21mg zinc .27mg selenium .96mg B1.4 B2 .7 B6 .6 C 6 E.8mg carotene 3. mg pantothenic acid .34 mg nicotinic acid .6 mg A 5 μ g folic acid 42 μ g < P > 1. Soybean sprouts come from changes in soybean nutrition < P > Soybean sprouts not only have the genetic "high protein" brought to their mothers, but also have wonderful changes and nutritional characteristics that are better than blue because of their own shine on you. It has a substance that was not available in their grandparents' generation-vitamin C. Its vitamin C is synthesized by an unnecessary amino acid during its growth. Therefore, no vegetable can compare the nutrition of soybean sprouts. Soybean sprouts are not only rich in nutrition, but also contain crude protein and amino acids, as well as minerals and vitamins such as calcium and iron, especially vitamin C. Soybean sprouts are germinated from soybeans, and the nutritional components will change during the germination of soybeans. It is found that soybean sprouts not only retain the nutritional characteristics of soybeans, but also produce many new nutrients.
second, soybean sprouts are listed as the treasure of health
soybean sprouts are one of the leaders of "natural and healthy" foods in the world today, and they are bean sprouts originating from China. It is reported that bean sprouts are very popular abroad. Many countries in Europe, America and Asia, as well as Hong Kong, Macao and Taiwan, have specialized bean sprouts manufacturers. When it comes to bean sprouts, everyone takes soybean sprouts and mung bean sprouts as the main targets. In fact, tooth sprouts have a wide range of objects, including beans such as soybean sprouts, broad bean sprouts and pea sprouts, cereals such as wheat, barley and buckwheat, vegetables such as radishes, water spinach and mustard greens, and seeds of alfalfa and other grasses. After germination, they are all called "bean sprouts" and can be eaten. We should only pay attention to the buds of potatoes, sweet potato and corn, which should be avoided because of aflatoxin in the germination stage. Here, we only talk about soybean sprouts that people often eat. As a vegetable, soybean sprouts are one of the scientific and technological achievements in food processing in China. There were bean sprouts in the Warring States period, which were called "yellow rolls". Legend has it that they were mainly used for medicine at that time.
Third, people's historical feelings with soybean sprouts
According to nutritionists, the lack of vitamin C in human body will reduce people's fighting spirit. Perhaps because of this, the United States, Japan and other countries have listed sprouts as the only war preparation dish for national defense. Perhaps it is because of the great role of Bud as a "soldier" that China people have an indescribable affection for soybean sprouts. Apart from its profound appearance, it is most important that it can be seen in the market all year round, and it is not affected by the weather. No matter how the prices of other vegetables rise and fall, the price of soybean sprouts is usually maintained at one yuan per catty, which is absolutely in line with the requirements of the Chinese nation for "cheap things to raise".
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Question 3: Are bean sprouts nutritious? Soybean sprouts: Although the protein content of soybean is high, its nutritional value is limited because of the existence of trypsin inhibitor, so people advocate eating soy products. During soybean germination, most of these substances are degraded and destroyed. The protein utilization rate of soybean sprouts is about 1% higher than that of soybeans. In addition, substances such as raffinose, which can not be absorbed by the human body and is easy to cause abdominal distension, drop sharply or even disappear completely during germination, which avoids the occurrence of abdominal distension after eating soybeans. In the process of soybean germination, more mineral elements such as calcium, phosphorus, iron and zinc are released due to the action of enzymes, which increases the utilization rate of minerals in soybean. Asparagine increased sharply after soybean sprouting, so people eating bean sprouts can reduce the accumulation of lactic acid in the body and eliminate fatigue. In recent years, it has been found that bean sprouts contain an interferon-producing agent, which can induce interferon, increase antibiotics in the body, and increase the anti-virus and anti-cancer ability in the body.
mung bean sprouts: according to Chinese medicine, mung bean sprouts are cool in nature, sweet in taste and nontoxic, and can clear away heat, regulate five internal organs, relieve toxins, induce diuresis and remove dampness, and can be used for excessive drinking, damp-heat stagnation, anorexia and fatigue. Patients with hypertension and coronary heart disease can often eat vegetarian fried mung bean sprouts in summer. Folk use mung bean sprouts to stew with crucian carp to cure breast milk. Squeeze mung bean sprouts and add sugar instead of tea to treat urinary tract infection, red fever in urine and frequent urination.
Japanese scientists found that during mung bean germination, part of protein can be decomposed into amino acids, thus increasing the original amino acid content. It also contains cellulose, which is safe and effective if it is fried or cold mixed with leek for constipation of the elderly and children. Eating mung bean sprouts can treat night blindness caused by vitamin A deficiency, glossitis and bursitis caused by vitamin B2 deficiency, scurvy caused by vitamin C deficiency, etc. It is best to add some vinegar when cooking mung bean sprouts, so that the protein can be solidified as soon as possible, which can not only keep the bean sprouts firm and beautiful, but also preserve nutrition; At the same time, it should be fried quickly in a hot pot to avoid excessive damage to vitamin C.
dietotherapy value
Soybean is made by soaking and germinating. Use it while it's fresh.
the taste is sweet and slightly cold. It can clear away heat and promote diuresis, reduce swelling and remove arthralgia. Used for damp-heat of spleen and stomach, eating less because of fatigue; Athlete's foot edema or damp arthralgia and contracture. In addition, modern is also used for verruca vulgaris. Can be used alone, decocted in soup or fried in vegetarian food. About 25g is available every day. This product is easier to digest than soybean and has no side effect of flatulence.
Question 4: Why is the nutritional value of mung bean sprouts higher than that of mung beans? Both mung beans and mung bean sprouts have high nutritional values, and their eating methods should be decided as needed.
Mung bean is rich in nutrition, accounting for 22.1% in protein, surpassing rice, wheat, sorghum, corn and millet, and also contains fat, carbohydrates, calcium, phosphorus, iron, carotene, vitamins B1 and B2, niacin and so on. Mung beans can be made into bean porridge, bean rice and bean wine, ground into flour, filtered to get powder, and made into vermicelli, vermicelli, bean jelly, cakes and so on. The glittering and translucent green mung bean cake tastes sweet and cool and very palatable. The mung bean sprouts produced by soaking in warm water are also good in dishes. Li Shizhen spoke highly of mung bean, saying that it is "a good valley that really helps the world".
mung bean is cool and sweet, although it has the effects of detoxifying, relieving summer heat, quenching thirst and invigorating stomach. Mung bean powder can treat carbuncle, sore and swelling at the beginning, or traumatic injury.
mung bean sprouts are rich in protein, fat and vitamin B group, which is a good vegetable to supplement vitamin C. It contains a lot of acid-resistant substances, has a good anti-aging function and can play an effective detoxification role.
mung bean sprouts also have high medicinal value, and can play the roles of tonifying kidney, diuresis, detumescence, nourishing yin and strengthening yang.
the heat-clearing power of mung beans lies in the skin, and the detoxification power is included. Therefore, if you just want to cool off the heat, wash the mung beans when cooking the soup, boil them with strong fire for about 1 minutes, and just drink the clear soup. Be careful not to cook them for a long time. The soup cooked in this way is green in color and relatively clear, which can achieve a good summer heat-relieving effect. If it is to clear away heat and detoxify, it is best to boil the beans and eat them together when drinking. This kind of mung bean soup is turbid in color, which has a poor effect of relieving summer heat, but it has a stronger effect of clearing away heat and detoxifying. People with cold constitution drink less mung bean soup. Some people don't know their physical condition, and even drink mung bean soup as water. As a result, I became weaker and weaker. Therefore, people with cold constitution (such as cold limbs and fatigue, cold pain in waist and legs, diarrhea and loose stools, etc.) are not suitable for drinking, especially iced mung bean soup, which will aggravate symptoms and even cause other diseases. In addition, the elderly and children with weak constitution should also drink less mung bean soup, because the content of protein in mung beans is relatively high, and the macromolecular protein needs to be converted into small peptides and amino acids under the action of enzymes before it can be absorbed by the human body. This kind of people have poor gastrointestinal digestive function, so it is difficult to digest mung bean protein, calcium and iron in a short time, which is easy to cause diarrhea due to indigestion.
The detoxification of mung bean comes from the precipitate formed by the combination of mung bean protein and other components with organophosphorus and heavy metals. However, these detoxification components will also react with the related components of drugs, thus reducing the efficacy. People who are taking all kinds of drugs, especially traditional Chinese medicine decoction, should be careful to drink mung bean soup.
Question 5: Nutritional value of cold-mixed mung bean sprouts. Although the energy content of mung bean sprouts is very low, they are rich in cellulose, vitamins and minerals, and they have the effects of beauty, detoxification, reducing fat, relaxing bowels and antioxidation. From a nutritional point of view, the calories of mung bean sprouts are very low, with only 8 calories per 1 grams of mung bean sprouts, while the rich cellulose contained in mung bean sprouts can promote intestinal peristalsis and have a laxative effect. These characteristics determine the weight loss effect of mung bean sprouts. Secondly, mung bean sprouts are a kind of vegetables with balanced nutrition besides the general function of "relaxing the bowels". According to analysis, bean sprouts contain minerals such as protein, fat, carbohydrates, vitamins, cellulose, carotene, niacin, phosphorus and zinc, so people often eat, and there will be no single nutrition. In addition, during the germination of mung bean sprouts, vitamin C and riboflavin will increase greatly, which is very suitable for people who are prone to vitamin deficiency such as tongue sores and stomatitis due to yin deficiency and heat in dry and cold seasons. Mung bean sprouts are also very particular about eating. Mung bean sprouts are cold and cold, and it is easy to be cold and lose stomach if eaten too much. Therefore, patients with spleen deficiency and cold and dampness, such as those with chronic enteritis, chronic gastritis and diarrhea, cannot eat more. Cooking should be accompanied by a little shredded ginger or pepper, or fried with coriander and leek, which are warm, to neutralize its coldness. In addition, it is best to add some vinegar when cooking mung bean sprouts, so that protein can solidify as soon as possible and taste more refreshing. Reminder: People with cold stomach should eat less or put some shredded ginger in. Cooking mung bean sprouts can not add alkali, because alkali can destroy vitamins, carotene and other nutrients in mung bean sprouts. There is no need to remove the mung bean skin, which is called mung bean coat in Chinese medicine, and has a stronger heat-clearing and detoxification effect than mung beans.
question 6: are bean sprouts nutritious? Eat too much, okay? Bean sprouts can be cold, stir-fried and boiled in soup ..! Mung bean sprouts can be stir-fried or cooked pasta ..! Sprouting mung bean sprouts: mung bean sprouts are the cheapest and rich in nutrition, and they are also one of the foods advocated by natural consumerism. During the germination of mung beans, vitamin C will increase a lot, and some protein will be decomposed into amino acids needed 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 are cold, so they should be cooked with a little shredded ginger. After neutralizing their coldness, they are very suitable for summer consumption. When cooking, there should not be too much oil and salt. Try to keep its light taste and refreshing characteristics. Stir-fry the sprouts quickly after cooking, and add some vinegar appropriately to preserve water and vitamin C, and the taste is good. Mung bean sprouts are thick in fiber, difficult to digest and cold in nature, so people with spleen and stomach deficiency and cold should not eat for a long time. They can also lose weight ...! Soybean sprouts: It is a nutritious and delicious vegetable, and a good source of protein and vinorelbine. According to the analysis, every 1g of soybean sprouts contains 11.5g of protein, 2g of fat, 7g of sugar, 1g of crude fiber, 68mg of calcium, 12mg of phosphorus, 1.8mg of iron, .3mg of carotene, 1.17mg of vitamin B, 2.11mg of vitamin B, .8mg of nicotinic acid and 2mg of vitamin C. According to research, the content of vitamin C in soybean is the highest when it germinates for 4-12 days. If it is exposed to sunlight for 2 hours every day at the same time, the content can be doubled. However, it is not advisable to stay in the sunshine for too long, so as to avoid bean sprouts getting old and reducing their taste. In addition, bean sprouts contain nitrophosphatase, which can supplement the enzyme lacking in the brain of patients with epilepsy, so bean sprouts have the effect of relieving epilepsy. The newly produced chlorophyll in bean sprouts can prevent rectal cancer and other canceration. Bean sprouts are rich in vitamin E, which is also good for cancer prevention. Suitable for people with accumulated heat in the stomach; Suitable for women with pregnancy-induced hypertension; Suitable for silicosis patients; Suitable for obese patients; Suitable for patients with constipation, hemorrhoids and common colonization; Suitable for cancer patients and epilepsy patients. Soybean sprouts are cold, chronic diarrhea and spleen and stomach deficiency are not allowed to eat ...!
Question 7: What are the nutritional food names of bean sprouts? One of the "natural" and "healthy factory foods" in the world today is bean sprouts originated from China, especially the golden "ruyi dish"-soybean sprouts. Chen Yi, a Ming Dynasty scholar, once had a poem praising soybean sprouts: "There is something different, and it's as good as ice and jade, and the seeds don't enter the sludge, and the roots don't support it." More nutrients are released during the germination of soybeans, which is more conducive to human absorption and nutrition is better than soybeans.
nutritional efficacy spring is the season of vitamin B2 deficiency, and eating more soybean sprouts in spring can effectively prevent and treat vitamin B2 deficiency. Vitamin E can protect skin and capillaries, prevent arteriosclerosis and prevent hypertension in the elderly. Soybean sprouts are rich in vitamin C, which is a beauty food. Eating soybean sprouts often can nourish hair, keep hair black and shiny, and have a good effect on facial freckles. Eating soybean sprouts is of great benefit to the growth and development of teenagers and the prevention of anemia.
suitable people are generally edible. 5 grams each time.
It is especially suggested that bean sprouts should not be too long when sprouting soybean sprouts, and alkali should not be added when cooking soybean sprouts, and a small amount of vinegar should be added, so as to keep vitamin B2 from decreasing. The cooking process should be quick, or stir-fry quickly with oil, or take it out for seasoning immediately after boiling water.
Some bean sprouts at health traffic lights look fat and tender, but they have an unpleasant smell of chemical fertilizer, and may even contain hormones. Never eat them.
question 8: what are the nutritional components of bean sprouts? Eating mung bean sprouts often is beneficial to healthy weight loss < P