1, bean sprouts are rich in vitamin C and can treat scurvy;
2. It also has the function of removing cholesterol and fat accumulation on blood vessel wall and preventing cardiovascular diseases;
3, bean sprouts also contain riboflavin, which is very suitable for people with oral ulcers;
4, it is also rich in dietary fiber, which is a healthy vegetable for constipation patients and has the function of preventing digestive tract cancers (esophageal cancer, gastric cancer and rectal cancer);
5. Bean sprouts are low in calories and high in moisture and cellulose. Eating bean sprouts regularly can achieve the goal of losing weight.
Extended data:
Bean sprouts can be subdivided into soybean sprouts and mung bean sprouts, which contain various functions and functions:
1. Nutritional value of soybean sprouts: Soybean sprouts are a kind of sprouts made from soybeans, which contain major elements of soybeans, including protein, amino acids, fat and trace elements.
Soybean sprouts contain the main nutritional components of soybeans, and even some of them will increase with the extension of soaking time. For example, the content of vitamin C in them can reach the highest level about 4 days after germination.
2. Nutritional value of mung bean sprouts: soybean sprouts are food made of soybeans, and mung bean sprouts are food made of mung beans. It contains the nutritional value of mung beans, including protein, fat, amino acids, minerals and so on.
Mung beans germinate during soaking, and the content of vitamin C is increasing. Protein will continuously decompose amino acids needed by human body, which is healthier than eating mung beans alone.
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