Chlorophyll is unstable, and its formation and destruction are related to temperature: high temperature in spring and summer is beneficial to the formation of chlorophyll, so the leaves are green; When the temperature drops in autumn, the speed of chlorophyll destruction exceeds the speed of formation. At this time, the relatively stable lutein and carotene are exposed, which makes the leaves yellow. You can eat. Generally, soybean sprouts should not be exposed to light when sprouting. If photosynthesis is carried out after illumination, soybean sprouts will turn green. Only the color has changed. Generally, there is no toxin, so you can safely eat it. Bean sprouts contain extremely low calories, which can reduce the cholesterol in human body, reduce the accumulation of fat, and play a role in preventing cardiovascular and cerebrovascular diseases.

Please click on the input picture to describe the photosynthesis of soybean sprouts after sunlight irradiation, which produces a lot of chlorophyll and becomes "mung bean sprouts".

When soybean sprouts are born, avoid light and grow from light, that is, they are afraid of growing into mung beans.

Photosynthesis, that is, light energy synthesis, refers to a biochemical process in which green plants and some bacteria containing chloroplasts undergo light reaction and carbon reaction (formerly called dark reaction) under the irradiation of visible light, and carbon dioxide (or hydrogen sulfide) and water are converted into organic matter by photosynthetic pigments, and oxygen (or hydrogen) is released. At the same time, there is an energy conversion process in organic matter that converts light energy into chemical energy.

Photosynthesis is the sum of a series of complex metabolic reactions.