In spring, bean sprouts become a seasonal delicacy on people's dining tables. Bean sprouts are germinated from mung beans or soybeans. They have a light taste, a tender texture, and are rich in nutrients.
Let's start with soybean sprouts. Soybeans are a special health food that can help relax the chest, promote bowel movements, reduce swelling and toxins, and lower cholesterol. For people with diabetes, high blood pressure, arteriosclerosis, and coronary heart disease, eating soybeans regularly is very beneficial for stabilizing their condition and alleviating symptoms. However, soybeans contain collagenase, trypsin inhibitors, and a high amount of phytic acid, which affects the absorption and utilization of nutrients. During the sprouting process, most of the trypsin inhibitors are destroyed. At the same time, the protein in soybeans is broken down into soluble peptides and amino acids, which not only increases the umami of the sprouts but also produces antiviral interferon, helping to prevent viral diseases like spring colds. In addition, the vitamin and mineral content of soybeans increases significantly after germination. Vitamin C can fight aging and has antioxidant properties, while Vitamin B2 can prevent spring canker sores.
Now, let's talk about mung bean sprouts. Nutrition experts believe that the nutritional value of mung beans increases sevenfold after germination, breaking down into a large number of amino acids needed by the human body. Traditional Chinese medicine holds that mung bean sprouts are sweet in taste and cool in nature, and have effects such as clearing heat and detoxifying, quenching thirst and relieving dryness, improving eyesight and lowering blood pressure, soothing the throat, and reducing fat and protecting the liver.
Bean sprouts have a high water content. Adding a little vinegar when stir-frying can cook the sprouts through without them becoming watery and soft, protecting the Vitamin C from being destroyed. If you can't finish the bean sprouts you buy, they are prone to sprouting or spoilage. Blanching them in hot water and then placing them in a sealed bag will not only extend their storage time but also minimize nutrient loss.