Can pregnant women eat peanut sprouts?

Pregnant women need to pay attention to their diet during pregnancy and must follow the doctor's advice. Many pregnant women cannot eat casually. Peanuts have high nutritional value, but peanuts will be thrown away after teeth grow. However, we found that peanut sprouts sold on the market are more expensive than ordinary peanuts. Pregnant women can eat peanut sprouts appropriately because peanut sprouts have high nutritional value.

Can pregnant women eat peanut sprouts?

From a medical point of view, pregnant women can use peanut sprouts to cook dishes. There is no harm, so don't worry.

Peanut sprouts are a kind of food that has both dietary and therapeutic effects. Not only can they be eaten raw, but they are also very nutritious. Peanut sprouts have the highest energy, protein and crude fat content among all vegetables. They are also rich in vitamins, potassium, calcium, iron, zinc and other minerals, as well as various amino acids and trace elements required by the human body. They are known as "longevity fruit sprouts" and are also called longevity sprouts.

Nutritional Value

Studies have found that the resveratrol content in peanut sprouts is 5 times higher than that in peanuts, comparable to the resveratrol content in wine. Resveratrol has the effects of inhibiting cancer cells, lowering blood lipids, preventing and treating cardiovascular diseases, and delaying aging, and has extremely high health value.

Peanut sprouts can also hydrolyze the protein in peanuts into amino acids, which are easily absorbed by the human body; the oil is converted into calories, and the fat content is greatly reduced. People who are afraid of obesity are recommended to use it for a long time. At the same time, it improves the utilization rate of various trace elements necessary for the human body. Peanut sprouts can be eaten in a variety of ways. They can be stir-fried, served cold, pickled, or eaten in hot pot. They are all delicious and can be eaten according to personal preferences.

Production method

1. Seed selection

Peanuts produced in the current year should be selected, and diseased, shriveled and broken seeds should be removed when shelling the seeds, leaving only seeds that are large, plump, fresh in color, smooth in skin and uniform in shape.

2. Seed Soaking

Peanut seeds will begin to germinate only when they absorb more than 40% of their own weight in water. The soaking time should not be too long. Soak the seeds in 20℃ warm water for 12 to 20 hours. After soaking the seeds, wash them 1 to 2 times in clean water.

3. Germination

Peanut kernels cannot germinate at 10℃. The optimum germination temperature is 25-30℃, and the germination rate can reach 95% after 3-4 days. When germinating, use a flat-bottomed, shallow plastic mesh container or plastic seedling tray. The thickness of the seeds should not exceed 4 cm. Water the seeds 2 to 3 times a day, and water them thoroughly each time to prevent the seeds from overheating and rotting.

4. Secondary germination

2 to 3 days after the first germination, the germinated seeds are selected and the ungerminated seeds are removed. The germinated seeds are germinated for a second time. The suitable temperature is 20 to 25°C. If the temperature is too high, the growth will be fast, but the buds will be thin and weak and easily age; if the temperature is too low, the growth will be slow, and the buds will easily rot or the cotyledons will open and separate over time, resulting in poor quality.

Stack the seedling trays, with 5 trays in a stack, and put an empty tray on the top. Cover the empty tray with wet sacks or black film to keep it moist. Water 3 to 4 times a day, making sure the seeds in the seedling tray are thoroughly watered to take away the respiratory heat and ensure the moisture and oxygen required for peanut germination. At the same time, "invert the tray". Water cannot accumulate in the tray to avoid seed rot. It can be harvested after 6 to 7 days.

Keep the peanut buds in darkness during their growth period. After sowing, stack the seedling trays and cover them with black film to block out light. Press a layer of wooden boards on the buds to give them a certain amount of pressure, which can make the buds grow strong.

5. Harvest

During germination, the radicle first elongates and breaks through the seed coat, while the hypocotyl also elongates and thickens upward. The edible standard is: root length is 0.1-1.5cm, milky white, and has no hairy roots. The hypocotyl is ivory white, about 1.5 cm long and 0.4 to 0.5 cm thick. The seed coat has not fallen off. After peeling off the seed coat, you can see the thick cotyledons that are milky white with light brown spots. Under normal circumstances, every 1 kg of seeds can produce 3 kg of fruit buds.