Vinegar-fried mung bean sprouts is a common home-cooked dish we often eat, but did you know that when stir-frying mung bean sprouts, adding vinegar not only makes them more tangy but also has some special effects.
Yellow and mung bean sprouts each have their own merits
Many people believe that soybean sprouts are more nutritious than mung bean sprouts. In fact, both have their own strengths. The iron, calcium, and magnesium content in soybean sprouts are 26%, 42%, and 113% higher than in mung bean sprouts, respectively. Especially, the protein content is 159% higher. However, in terms of vitamin C and soluble sugar content, mung bean sprouts are superior to soybean sprouts.