According to experts from the Nutrition Department of the First Hospital of Harbin Medical University, among all bean sprouts, soybean sprouts have the highest nutritional value, and their protein utilization rate is about 10% higher than that of soybeans. During soybean germination, more mineral elements such as calcium, phosphorus, iron and zinc are released due to the action of enzymes. After soybean germination, its carotene, vitamin B2, vitamin B 12, vitamin E, nicotinic acid and other nutritional elements increased greatly. Therefore, from the point of view of nutrition, people can reduce the accumulation of lactic acid and eliminate fatigue after eating bean sprouts. More importantly, chlorophyll in bean sprouts can decompose ammonium nitrite in human body, thus playing a role in preventing various digestive tract tumors such as rectal cancer.
According to Sun, director of the dietotherapy clinic of No.211Hospital of the People's Liberation Army, bean sprouts contain a lot of acid-resistant substances, which can play a good anti-aging role. Among 10 kinds of foods with life-prolonging effect, soybeans and soybean sprouts rank first, and mung beans and mung beans rank sixth.
Why do you eat soybean sprouts first in spring? Chinese medicine believes that spring is the season of vitamin B2 deficiency, and eating soybean sprouts can effectively prevent vitamin B2 deficiency. Moreover, soybean sprouts also have the effects of invigorating qi and nourishing blood, clearing away heat and improving eyesight, preventing gum bleeding, cardiovascular sclerosis and low cholesterol. It is also a beauty food, which can nourish hair, keep hair black and shiny, and has a good desalination effect on facial freckles. Reporter Gao Chunyang
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