Spontaneous Healthy and Nutritious Mung Bean Sprouts
by jimmylim
Favorite
Difficulty
Easy
Time
48h
Serving
2
When I was young, my parents used to send mung bean sprouts by themselves, and vaguely remembered the steps of sending bean sprouts, they started sending them by themselves. It was quite successful, hee hee ^_^
Each 100g of fresh bean sprouts contains 30-40mg of vitamin C. Each 100g dry matter contains aspartic acid 6.4g, tyrosine 1.9g, valine 1.7g, leucine 1.6g, phenylalanine 1.5g, isoleucine 1.2g, and lysine 1.1g , Threonine 1.0g, Methionine 0.5g, Proline 2.6g, Glutamic acid 2.0g, Arginine 1.7g, Alanine 1.2g, Serine 1.1g, Glycine 0.8g, Histidine 0.6 g. Cystine 0.5g.
Eating sprouts is a new fashion in recent years. Among the sprouts, mung bean sprouts are the cheapest and rich in nutrition. Mung bean sprouts are also one of the foods highly respected by natural foodism. During the germination of mung beans, vitamin C will increase a lot, and part of the protein will be broken down into amino acids needed by various people, which can reach seven times the original content of mung beans, so the nutritional value of mung bean sprouts is greater than that of mung beans.
However, the emergence of poisonous bean sprouts has made many people afraid to eat bean sprouts. There is a solution, send it yourself ^_^.
[Link] About poisonous bean sprouts: No additives are allowed in the process of producing bean sprouts. The processing of poison bean sprouts uses at least 4 additives, of which urea is seriously exceeding the standard, enrofloxacin is a veterinary drug, and 6-benzylamino adenine is a hormone. Adding urea and 6-benzylamino adenine can make bean sprouts grow thick and long, and can shorten the production cycle and increase the germination rate of soybeans. However, after ingested by humans, nitrite will be produced in the body, and long-term consumption can cause cancer. "
Each 100g of fresh bean sprouts contains 30-40mg of vitamin C. Each 100g dry matter contains aspartic acid 6.4g, tyrosine 1.9g, valine 1.7g, leucine 1.6g, phenylalanine 1.5g, isoleucine 1.2g, and lysine 1.1g , Threonine 1.0g, Methionine 0.5g, Proline 2.6g, Glutamic acid 2.0g, Arginine 1.7g, Alanine 1.2g, Serine 1.1g, Glycine 0.8g, Histidine 0.6 g. Cystine 0.5g.
Eating sprouts is a new fashion in recent years. Among the sprouts, mung bean sprouts are the cheapest and rich in nutrition. Mung bean sprouts are also one of the foods highly respected by natural foodism. During the germination of mung beans, vitamin C will increase a lot, and part of the protein will be broken down into amino acids needed by various people, which can reach seven times the original content of mung beans, so the nutritional value of mung bean sprouts is greater than that of mung beans.
However, the emergence of poisonous bean sprouts has made many people afraid to eat bean sprouts. There is a solution, send it yourself ^_^.
[Link] About poisonous bean sprouts: No additives are allowed in the process of producing bean sprouts. The processing of poison bean sprouts uses at least 4 additives, of which urea is seriously exceeding the standard, enrofloxacin is a veterinary drug, and 6-benzylamino adenine is a hormone. Adding urea and 6-benzylamino adenine can make bean sprouts grow thick and long, and can shorten the production cycle and increase the germination rate of soybeans. However, after ingested by humans, nitrite will be produced in the body, and long-term consumption can cause cancer. "
