Bean sprouts is a general term that includes mung bean sprouts, soybean sprouts, peanut sprouts, toon sprouts, radish sprouts, and buckwheat sprouts. Among these, soybean and mung bean sprouts are the crowd favorites. Once sprout season arrives, no one can stop people's passion for eating them.
Sprouts are divided into two types: seed sprouts and plant sprouts. As the name suggests, seed sprouts are those that germinate from seeds, with soybean and mung bean sprouts being prime examples. Plant sprouts, on the other hand, are those that grow from plants, such as toon sprouts and pea shoots. By now, you should be able to tell the different types of sprouts apart. It's never too late to brush up on your knowledge if you used to be clueless about grains.
Let's do a little refresher: sprouts include mung bean sprouts, soybean sprouts, toon sprouts, peanut sprouts, radish sprouts, buckwheat sprouts, alfalfa sprouts, and prickly ash sprouts. The latter few types are less common and might be unfamiliar to you. But it's not difficult; just visit the market more often to get to know different vegetables and maybe buy some to cook at home, solving another mealtime dilemma. If you're not an expert cook, it's recommended to start with mung bean or soybean sprouts. These are quite simple to prepare; you just need to cook them until done. Soybean sprouts are a bit harder to cook, so it's best to soak them for a while before boiling.
Don't underestimate these humble sprouts. Pea sprouts are antioxidants, so give them a thumbs-up. For those who often have bleeding gums, remember to eat more mung bean sprouts. These sprouts can generally be stir-fried, made into cold salads, or used in soups, and they taste fantastic. They are a great companion for a vegetarian diet.