Introduction: Eating fruits and vegetables in season is recommended, but there is one category of vegetables that is always in season: sprouts. The most common sprouts include mung bean sprouts, pea shoots, and toon sprouts. Nowadays, a trend of eating sprouts has swept through countries like the United States and Japan. Below are introduced several vegetables that, when sprouted, have their nutrition doubled.
1. Mung Bean Sprouts
Experts say that while mung beans are highly nutritious, they contain substances that hinder the absorption of nutrients. However, after sprouting, these hindering substances are largely broken down, increasing the efficiency of nutrient utilization. In terms of taste, mung bean sprouts are more delicious and delicate, and less likely to cause bloating after eating, making them suitable for people with poor digestion. Using mung bean sprouts to make soy milk or stir-frying them with shiitake mushrooms are both good choices. It is worth reminding that mung bean sprouts are not the same as mung bean sprouts; mung bean sprouts have a shorter cultivation time and can usually be eaten when they grow to less than half a centimeter.
Dry-fried Mung Bean Sprouts
2. Pea Shoots
Pea shoots are highly recommended, with a carotene content of up to 2700 micrograms per 100 grams. In contrast, the carotene content in commonly eaten melon and fruit vegetables is all below 100 micrograms per 100 grams. Pea shoots can be eaten cold, stir-fried quickly, or used in an omelet.
3. Toon Sprouts
Compared to toon buds, toon sprouts have a higher vitamin content, especially rich in carotene, vitamin B2, and vitamin K. Additionally, toon buds often contain high levels of nitrites, a problem that does not exist with toon sprouts, making them safer. Crisp and tender toon sprouts, simply dressed with a little salt and sesame oil, taste delicious.
Cured Toon Buds
4. Garlic Sprouts
Many people wonder if garlic can still be eaten after it sprouts. Experts believe that as long as the garlic bulb has not changed color or become moldy, it can be eaten. Research has also found that the antioxidant content of sprouted garlic is higher than that of fresh garlic, peaking on the fifth day after sprouting, thus offering better anti-cancer and anti-aging effects. Furthermore, those who are not accustomed to eating garlic can opt for garlic sprouts. Garlic sprouts are superior in terms of dietary fiber, vitamin C, vitamin A, and carotene. It should be noted that garlic sprouts should not be cooked until too soft; it is best to stir-fry them quickly over high heat.
Garlic Sprouts Stir-fried with Preserved Pork