From spring and summer to autumn and winter, there is one type of vegetable that is always "in season," and that is sprouts. During the germination process, beans not only change in appearance but also become significantly different in nutritional value. For instance, beans contain virtually no Vitamin C, but after sprouting, its content increases dramatically. Some of the protein is also broken down into various amino acids needed by the human body, making it more easily absorbed. The most commonly eaten sprouts are mung bean sprouts and soybean sprouts. So, what's the difference between them?
In terms of appearance, soybean sprouts have thicker, sturdier roots and thicker, yellow cotyledons, whereas mung bean sprouts have thinner roots and pale green cotyledons.
Nutritionally, according to data from the "China Food Composition Table," soybean sprouts are higher in nutrients such as protein, Vitamin C, calcium, potassium, and magnesium than mung bean sprouts. However, they are lower in Vitamin B1. Overall, soybean sprouts are more nutritious.
From a dietary therapy perspective, mung bean sprouts have the effects of clearing heat, detoxifying, promoting urination, and removing dampness. Soybean sprouts have the effects of clearing heat, detoxifying, lowering blood pressure, and nourishing the skin.
From a cooking perspective, soybean sprouts are suitable for longer stir-frying and are best cooked with meat, such as in stir-fried pork with soybean sprouts, boiled fish, or in stewed meat broths. Mung bean sprouts have a higher water content than soybean sprouts and are typically stir-fried without meat. Furthermore, the cooking time must be very short.