In our life, mung bean sprouts and soybean sprouts are very common. People often mix them together and don't know the difference. Although it is "green" and "yellow", it has little to do with color. Soybean sprouts are made from soybeans. Mung bean sprouts are made of mung beans. Look at the douban on the bean sprouts. The watercress on the bean sprouts is relatively large, about 1~ 1.5 cm.

The difference between soybean sprouts and mung bean sprouts

soybean sprout

Traditional Chinese medicine believes that soybean sprouts have the effects of clearing away heat and improving eyesight, invigorating qi and nourishing blood, preventing gum bleeding, preventing cardiovascular sclerosis, lowering cholesterol and strengthening brain.

Vitamin E contained in soybean sprouts can nourish skin, hair and capillaries, and prevent arteriosclerosis and hypertension.

Bean sugar

Chinese medicine believes that mung bean sprouts are cool and sweet, which can not only clear away heat, dredge menstruation and detoxify, but also tonify kidney, induce diuresis, reduce swelling, nourish yin, regulate five internal organs, relieve damp heat, reduce blood fat and soften blood vessels.

Riboflavin contained in mung bean sprouts has a good preventive and therapeutic effect on oral ulcers.

Soybean sprouts and mung bean sprouts have different therapeutic effects, so cooking should be different. Only proper cooking methods can give full play to its health-preserving effect.

1* * Similarities

Both soybean sprouts and mung bean sprouts are cool, so it is best to put some ginger to neutralize their coolness when cooking.

2 differences

Soybean sprouts are suitable for long-term frying, and it is best to eat with meat, such as fried shredded soybean sprouts, boiled fish, stewed soup and so on.

The moisture content of mung bean sprouts is higher than that of soybean sprouts, so it is generally used for vegetarian frying, and the cooking time must be short, otherwise the taste and nutrition will become worse.