It is currently springtime, characterized by windy weather, little rain, and a dry climate, which can easily lead to "heatiness." Unlike the "damp-heat" of summer, spring heatiness is more of a "dry-heat," with symptoms such as a sore throat, dry eyes, a burning sensation in the nose, chapped lips, and loss of appetite.
Doctors say that bean sprouts, which the ancients called "sheng zhi," 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 and strengthening the spleen and 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, their effects are different. Mung bean sprouts are easy to digest, have the effects of clearing heat and detoxifying, promoting urination, and removing dampness, making them suitable for people with symptoms of damp-heat stagnation, dry mouth and thirst, dark and hot urine, constipation, and red and swollen eyes. Soybean sprouts strengthen the spleen and nourish the liver, and they are rich in vitamin B2. Eating soybean sprouts appropriately in 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, in higher amounts 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 benefits of supplementing iron, calcium, and zinc.
Experts suggest that the best way to eat bean sprouts is to blanch them in soup with minced meat. Once cooked, you can add salt and monosodium glutamate, trying to maintain their light nature and crisp texture. In addition, a disadvantage of bean sprouts is that they cannot be kept overnight, so it is best to eat them on the same day you buy them. If you need to store them, you can place them in a sealed plastic bag and refrigerate them, but for no more than two days.