What are the nutritional values ​​of bean sprouts? How to keep bean sprouts fresh?

Bean sprouts are edible "sprouts" grown from seeds of various cereals, beans, and trees, also known as "living vegetables". They are rich in variety and comprehensive in nutrition, and are common vegetables. Mung bean sprouts also contain riboflavin, which is very suitable for people with oral ulcers. In addition, bean sprouts have many other nutritional values. How much do you know?

Contents of this article

1. What are the nutritional values ​​of bean sprouts?

2. How to keep bean sprouts fresh

3. What are the types of bean sprouts?

What are the nutritional values ​​of bean sprouts?

1. Bean sprouts are rich in vitamin C, which can treat scurvy.

2. It can also remove the accumulation of cholesterol and fat in the blood vessel walls and prevent cardiovascular diseases.

3. Mung bean sprouts also contain riboflavin, which is suitable for people with oral ulcers.

4. It is also rich in dietary fiber, making it a healthy vegetable for patients with constipation. It can prevent digestive tract cancer (esophageal cancer, gastric cancer, and rectal cancer).

5. Bean sprouts are low in calories but high in water and fiber. Eating bean sprouts regularly can help you lose weight.

How to keep bean sprouts fresh

Due to the delicate texture and high water content of bean sprouts, there are generally two ways to preserve them: one is to soak them in water, and the other is to refrigerate them.

However, soaking bean sprouts in water for a long time can easily lead to the loss of nutrients, and experimental studies have shown that temperature is the main factor affecting the browning and sticky rot of mung bean sprouts. Therefore, it is more suitable to store them in the refrigerator at low temperature. Many people try to blanch them in hot water for preservation, but in fact this preservation effect is worse.

If you buy too much, first clean the remaining bean sprouts, discard the brown ones, and pinch off the roots, because the roots are prone to more bacteria, and if they are not discarded, the bean sprouts will rot faster. Then wash with clean water, drain the water, seal it in a fresh-keeping bag, try to expel the air in the bag, tie a knot, then put another fresh-keeping bag on it, tie a knot again, so that the outside air cannot enter or enter very little, and store it in the refrigerator, but it should not exceed two days.

Different bean sprouts have different storage time. Soybean sprouts can be stored for a longer time, while mung bean sprouts can be stored for a shorter time.

What are bean sprouts?

Traditional bean sprouts refer to soybean sprouts. Later, new varieties such as mung bean sprouts, black bean sprouts, pea sprouts, and broad bean sprouts were gradually developed on the market. Although bean sprouts are all cold and sweet, they have different effects. Mung bean sprouts are easy to digest, have the effects of clearing away heat and detoxifying, diuresis and dehumidification, and are suitable for people with damp heat stagnation, dry mouth and thirst, red and hot urine, constipation, red and swollen eyes, etc. Soybean sprouts strengthen the spleen and nourish the liver, and the content of vitamin B2 is relatively high. Eating soybean sprouts appropriately in spring can help prevent inflammation of the corners of the mouth. Black bean sprouts nourish the kidneys and are rich in minerals such as calcium, phosphorus, iron, potassium, and various vitamins, and the content is higher than that of mung bean sprouts. Pea sprouts protect the liver and are rich in nutrients such as vitamin A, calcium and phosphorus. Broad bean sprouts strengthen the spleen and have the effects of supplementing iron, calcium, zinc, etc.