Bean sprout is an edible vegetable that uses plant seeds to develop into buds, seedlings and stems under suitable environment. Because of its rich nutrition, excellent quality and no pollution, it is recognized as a new type of pollution-free vegetable. In addition, bean sprouts have no seasonal restrictions, especially in the northern region, and bean sprouts have become the main vegetables in the cold season. At present, bean sprouts are increasingly favored by consumers.

Nutritional analysis:

The content of nutrients per100.0g is as follows:

Energy: 44.00 kcal, protein: 4.50 g, carbohydrate: 3.00 g, fat: 1.60 g, moisture: 88.80 g, dietary fiber: 1.50 g, ash: 0.60 g, carotene: 30.00 g, visual acuity. Vitamin B2: 0.07, nicotinic acid: 0.60 mg, vitamin C:8.00 mg, vitamin E:0.80 mg, potassium: 160.00 mg, sodium: 7.20 mg, calcium: 2 1.00 mg and magnesium: 2/kloc-0.

Nutritional value:

Bean sprouts are not only delicious and suitable for all ages, but also have high nutritional value and dietotherapy value. Soybean sprouts contain more water and produce less heat, so they are called slimming and bodybuilding vegetables; Bean sprouts have the functions of beauty, detoxification, antioxidation and immunity improvement. Bean sprouts have the function of removing cholesterol and fat accumulated in blood and preventing and treating cardiovascular diseases; Bean sprouts can reduce the content of lactic acid in human body and can be used to treat neurasthenia. Bean sprouts contain a lot of riboflavin, which can be used to treat oral ulcers. Chlorophyll contained in bean sprouts also has anti-cancer effect.

Soybean sprouts: Although soybean has a high content of protein, its nutritional value is limited due to the existence of trypsin inhibitor, so people advocate eating soy products. During soybean germination, most of these substances are degraded and destroyed. The utilization rate of soybean sprouts in protein is about 10% higher than that of soybeans. In addition, raffinose can't be absorbed by human body, and the substances that are easy to cause abdominal distension drop sharply or even disappear completely during germination, thus avoiding the occurrence of abdominal distension after eating soybeans. In the process of soybean germination, more mineral elements such as calcium, phosphorus, iron and zinc are released due to the action of enzymes, which improves the utilization rate of minerals in soybean.