Currently, it is spring, characterized by strong winds, little rain, and a dry climate, which can easily lead to "heatiness." Unlike the "damp-heat" of summer, springtime heatiness is more of a "dry-heat," with symptoms such as a sore and dry throat, dry eyes, a burning sensation in the nose, chapped lips, and loss of appetite.
Professor Yang Li from Xiyuan Hospital of the China Academy of Chinese Medical Sciences states that bean sprouts, which the ancients called "planting life," are the most suitable food for spring. They help the five organ systems transition from winter storage to spring growth. Bean sprouts also have a heat-clearing effect, which is beneficial for promoting the smooth flow of liver qi, strengthening the spleen, and harmonizing the stomach. Taking mung bean sprouts as an example, they contain only 18 kilocalories per 100 grams and have the effect of clearing heat and promoting urination.
Traditional bean sprouts refer to soybean sprouts. Later, the market gradually developed new varieties such as mung bean sprouts, black bean sprouts, pea sprouts, and broad bean sprouts. Although all bean sprouts are cold-natured and sweet in taste, they have different effects. Mung bean sprouts are easily digested and have the effects of clearing heat and detoxifying, promoting urination, and removing dampness. They are suitable for people with symptoms of damp-heat retention, dry mouth and thirst, dark and hot urine, constipation, and red, swollen, and painful eyes.
Cucumber and Bean Sprout Salad
Soybean sprouts strengthen the spleen and nourish the liver, and they are relatively high in vitamin B2. Eating an appropriate amount of soybean sprouts in the spring helps prevent inflammation at the corners of the mouth. Black bean sprouts nourish the kidneys and are rich in minerals such as calcium, phosphorus, iron, and potassium, as well as various vitamins, with higher content than 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, and zinc.
Yang Li suggests that the best way to eat bean sprouts is to make a soup with minced meat. After it's cooked, just add salt and monosodium glutamate to maintain their light nature and crisp texture. Additionally, a disadvantage of bean sprouts is that they cannot be left overnight, so it is best to eat them on the same day they are purchased. If you need to store them, place them in a sealed plastic bag and refrigerate them, but no longer than two days.
cucumber sprouts