Mung bean sprouts and bean sprouts are two kinds of bean sprouts products that are often eaten in daily life. The taste is refreshing and refreshing. It is deeply loved by the oldest. From the taste point of view, the green bean sprouts are tenderer, softer, the bean sprouts are stronger, and the fiber is stronger. Yellow bean sprouts are made with yellow bean paste and are one of many Sichuan vegetables that they like to join.
Mung bean sprouts, ie buds from mung beans. The edible portion is mainly hypocotyl. During the sprouting process of mung bean, vitamin C will increase a lot, and some proteins will also decompose into amino acids needed by various people, which can reach seven times the original content of mung bean. Therefore, the nutritional value of mung bean sprouts is greater than that of mung bean, and green bean sprouts are also It is easier to eat than mung beans and is generally used for stir-fry salads. It tastes better than green beans.
Yellow bean sprouts are rich in nutrients. They are buds from leguminous soybeans. They are delicious vegetables and are also a source of more protein and vitamins. Sweet, cool, into the spleen, large intestine; with heat and dampness, swelling in addition to removing phlegm, sputum scrofulaceum, treatment of sputum, moist skin effect.
So, in addition to the varieties of green bean sprouts and bean sprouts, nutritional similarities and differences? Let's take a look at a table below:
(The above data sources Baidu Encyclopedia)
From the chart it can be seen that although the yellow bean sprouts have higher calories, its nutritional value is also high.
From the perspective of diet, mung bean sprouts have the effects of detoxification, diuresis and dehumidification. Yellow bean sprouts have the effects of detoxification, lowering blood pressure, and skin care.
From the cooking point of view, the bean sprouts are suitable for long-fried, and it is best to eat together with meat, such as pork, fried yellow bean sprouts, boiled fish, stew soup. Mung bean sprouts have higher water content than soybean sprouts and are generally used for sautéing, and the cooking time must be short.
Bean sprouts cooking tips:
1. The bean sprouts are cold and should be accompanied by a little ginger to neutralize its coldness, which is very suitable for summer consumption.
2. When cooking oil and salt should not be too much, we must try to maintain its light taste and refreshing characteristics.
3. Sprout should be quickly stir-fry, add some vinegar, in order to preserve water and vitamin C, taste good.
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