What are the benefits of eating bean sprouts? What should you pay attention to when eating bean sprouts?

Bean sprouts are vegetables we often eat, and there are many types, such as mung bean sprouts, black bean sprouts, pea sprouts, broad bean sprouts, soybean sprouts, etc. The different colors of bean sprouts are due to the different beans used. Therefore, the functions of bean sprouts of different colors and types are also different. Let us understand what they are one by one?

Contents of this article

1. What are the benefits of eating bean sprouts?

2. What should you pay attention to when eating bean sprouts?

3. Classification of bean sprouts

What are the benefits of eating bean sprouts?

1. Clear away heat and fire

Soybean sprouts can clear the heart and relieve internal heat, and can eliminate some heat toxins in the blood. They are especially suitable for people who are prone to getting angry. They can effectively clear away heat and dampness, remove moles, moisturize the skin, and have a certain therapeutic effect on hyperlipidemia and constipation.

2. Nourishing blood and replenishing qi

Soybean sprouts can replenish qi and blood, prevent gum bleeding, prevent cardiovascular sclerosis and lower cholesterol.

3. Improve eyesight

Soybean sprouts can prevent or treat dry eyes, effectively relieve blurred vision and conjunctival congestion, and can also effectively prevent and treat vitamin B2 deficiency.

What should I pay attention to when eating bean sprouts?

1. Most bean sprouts sold in the market are grown with chemical fertilizers and hormones, so if you want to eat bean sprouts, it is best to make them yourself. When growing bean sprouts, be careful not to let the sprouts grow too long. It is best to let the sprouts grow to 3 to 5 cm (about 3 to 5 days). Bean sprouts are not necessarily more nutritious the longer they grow.

2. When cooking bean sprouts, do not add too much salt, and try to keep it light. After the bean sprouts are put into the pot, they should be stir-fried quickly and some vinegar should be added appropriately, so as to retain the moisture in the bean sprouts and ensure that the vitamin B2 and vitamin C in the bean sprouts are not destroyed.

3. Mung bean sprouts are cold in nature, so you should add some shredded ginger when cooking to neutralize their coldness. 4. When making soy milk, you should also soak the beans overnight and grind them the next day to reduce the phytic acid content in the soy milk.

Classification of 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 functions. Mung bean sprouts are easy to digest, have the effects of clearing away heat and detoxification, 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.