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Synonyms: bean sprouts, silver needle vegetables. Nature and taste: sweet and cold, spleen and stomach meridians.

Common sense in purchasing: the ones with thin and straight stems, well-developed roots, no rotten roots, no rotten tips, no peculiar smell, normal bean grains and no moisture emerging from the cross section are preferred.

How to eat mung bean sprouts?

Mung bean sprouts porridge: Mung bean sprouts 150g, rice 100g, proper amount of seasoning, and washed mung bean sprouts for later use. Wash the rice, put it in a pot, add water to cook porridge, add mung bean sprouts and seasonings when it is cooked, and cook until the porridge is cooked, daily 1 dose.

Cold bean sprouts: appropriate amount of mung bean sprouts and condiments. Wash mung bean sprouts, put them in a boiling water pot for a while, take them out, and mix them well with salt, monosodium glutamate, chopped green onion, Jiang Mo and sesame oil, with a dose of 1~2 per day.

Bean sprout drink: appropriate amount of mung bean sprouts and white sugar, washed mung bean sprouts, juiced and mixed with white sugar, 1~2 doses/day.

Bean sprouts, including mung bean sprouts, soybean sprouts, broad bean sprouts, red bean sprouts, etc. At present, it is mainly mung bean sprouts and soybean sprouts. Mung bean sprouts are the sprouts of leguminous mung bean seeds soaked in water.