Greenbean sprouts are made from green mung beans, but during the germination process, the vitamin C content increases significantly. The amino acid content also increases sevenfold compared to mung beans, sogreen bean sproutshast a greater nutritional value than green mung beans.Green bean sproutshave become one of the popular foods due to their affordable price and rich nutrition, and are now favored as a new culinary trend in recent years.The nutritional value of green bean sprouts

is high; every 100 grams of dry matter contain asparagine 6.4 grams, tyrosine 1.9 grams, valine 1.7 grams, leucine 1.6 grams, phenylalanine 1.5 grams, isoleucine 1.2 grams, lysine 1.1 grams, threonine 1.0 gram, methionine 0.5 grams, proline 2.6 grams, glutamic acid 2.0 grams, arginine 1.7 grams, alanine 1.2 grams, serine 1.1 grams, glycine 0.8 grams, histidine 0.6 grams, cysteine 0.5 grams—seven times that of mung beans.

The vitamin content

of green bean sprouts includes various vitamins, fiber, beta-carotene, niacin, and minerals such as phosphorus and zinc.

Regular consumption can treat oral ulcers caused by a lack of vitamin B2 and have some auxiliary therapeutic effects on scurvy caused by a deficiency in vitamin C.

The riboflavin in green bean sprouts is particularly effective for treating oral ulcers. The abundant fiber also helps relieve constipation and prevent digestive tract cancer.

Green bean sproutshave high medicinal value; traditional Chinese medicine believes that they are cooling and sweet, can clear summer heat, unblock meridians, detoxify, tonify the kidneys, promote urination, reduce swelling, nourish yin and yang, regulate organs, beautify the skin, and alleviate damp-heat.They are suitable for patients with damp-heat accumulation, poor appetite, fatigue, fever thirst, constipation, dysuria, red eyes, and oral ulcers. They can also lower blood lipids and soften arteries.To be honest, if used in a true medical emergency, the power of green bean sprouts is somewhat lacking, but as a daily vegetable to eliminate phlegm and damp-heat, they have good health benefits.For those with a constitution that has excessive phlegm, heat, and dampness—such as a greasy complexion, chest discomfort, bitter taste in the mouth, dizziness, constipation, swollen feet, yellow sweat, high blood pressure, or high cholesterol—and who often consume tobacco, alcohol, and fatty foods, eating green bean sprouts regularly can cleanse the intestines and alleviate heat toxins.It cleanses teeth and gums—what a joy! However, when cooking, do not use too much oil and salt; try to maintain their fresh taste.How to grow green bean sprouts

After news of bad merchants using hormones to grow green bean sprouts was exposed, people often worry about the quality of the bean sprouts they buy from outside.

It's better to make them at home instead.

So how do you grow green bean sprouts?Choose an appropriate amount of new mung beans based on your family needs; enough for one meal is sufficient.Wash the mung beans with clean water, remove impurities and defective seeds; those floating on the surface are substandard products.

Place the selected mung beans in a clean container and add an appropriate amount of warm water until it covers the surface.

Leave the container in a well-ventilated area.The day before, soak the beans. The next morning, you can see that the water has been absorbed, and small white sprouts have appeared on the mung beans.Fold several layers of clean gauze, wet it with water, place it at the bottom of a basket or sieve, put the bean sprouts on top, cover them with the same gauze; make sure to cover tightly without exposing them to sunlight.

Ensure that the container is open for ventilation so the mung beans can breathe.Water the bean sprouts every 4-6 hours. After about 3 days, you can harvest them.

Remove the towel, take out the sieve, rinse off thebean skin

, then cook according to personal preference.Avoidance of green bean sprout consumptionGreen bean sprouts are crisp and refreshing; they are excellent summer refreshers.

Although commonly consumed, it is still important to understand their consumption contraindications.

Do not choose rootless bean sprouts, as these are often artificially grown with hormones and chemicals, banned by food safety authorities.Do not buy white-colored bean sprouts with blue-tinted seeds; normal sprouts should be slightly yellowish with moderate moisture and no chemical odor.It's best to choose bean sprouts that do not exceed 6 cm in length. Nutrient loss increases about 20% when they grow over 10 cm.

Bean sprouts

are cold in nature, so it is advisable to add a bit of ginger during cooking for balance, especially suitable for summer consumption.Avoid adding too much oil and salt; try to maintain their fresh taste. Cooking time should not be too long to prevent vitamin C from being destroyed.

A little vinegar can help retain vitamin B1. It is particularly beneficial for most people, but those with weak constitutions, chronic colitis, stomach inflammation, or digestive issues should consume them in moderation.

Comprehensive green bean sprout recipes

In the hot summer, a stir-fried dish of green bean sprouts can be very refreshing.

Here are comprehensive green bean sprout recipes to add a touch of countryside charm to your summer dining table.1,Waxleaf lettuce

and green bean sprouts mixed withdried tofuIngredients: waxleaf lettuce, green bean sprouts, dried tofu,carrot, ginger slices, garlic cloves,

sesame seeds

, chili peppers, salt, oil.

Steps:(1) Cut the waxleaf lettuce into thin strips;

(2) Remove the roots from green bean sprouts and wash them thoroughly under water;(3) Boil a large pot of water;(4) Add the washed green bean sprouts, boil for 1 minute;(5) Then add waxleaf lettuce strips and continue boiling for another minute;

(6) Wash the carrot, peel it, then cut into thin strips;(7) Add the carrot strips to the pot and stir with a spoon;(8) Remove the vegetables immediately and rinse them under cold water to cool down;(9) Put the cooled vegetables in a clean dry bowl;(10) Rinse the dried tofu, cut it into thin strips with a slicing tool;(11) Arrange the sliced tofu on top of the vegetables in the bowl;(12) Crush the ginger and garlic cloves together using a rolling pin into a paste;

(13) Pour the crushed ginger and garlic paste over the tofu strips;

(14) Season according to taste, sprinkle salt evenly over the vegetables;

(15) Sprinkle sliced chili peppers and chopped scallions on top without mixing in yet.

(16) Heat a dry pan, add a small amount of oil, then fry the sesame seeds until fragrant;(17) Pour the hot oil over the chili peppers and scallions; the sizzling sound will release more flavor from the ingredients.Mix well with the vegetables and serve.

2,

mung bean sprouts

with vinegar and sugar

Ingredients: chili peppers, scallion, salt, Sichuan pepper, vinegar, sugar.

Steps:

(1) Cut the chili peppers into small pieces;

(2) Wash the scallions and cut them into small pieces;

(3) Boil water in a pot;

(4) Add green bean sprouts to the boiling water and immediately turn off the heat;

(5) Stir the green bean sprouts in the hot water for 10 seconds or until they are just cooked.

(6) Rinse the green bean sprouts under cold water to maintain their crisp texture;

(7) Drain the water from the green bean sprouts;

(8) Add vinegar and sugar, mix well; the ratio of sugar to vinegar is 1:1, which is key for taste.

(9) Season with salt according to preference;

(10) Pour in the chopped chili peppers and scallions without stirring them in yet;(11) Heat a dry pan, add a small amount of oil, then fry the Sichuan pepper seeds until fragrant;(12) Pour the hot oil over the vegetables; this releases more flavor as they sizzle.

Mix well and serve.

Ingredients: green bean sprouts,ox bonestock, green onion, garlic paste,soy sauce, salt,pepper powder

Steps:

(1) Wash the green bean sprouts and remove the roots, then drain the water;

(2) Place ox bone stock in a sand pot;

(3) Add green bean sprouts to the ox bone stock;

(4) Add garlic paste and soy sauce, bring to a boil once;

（5）yellow beanssproutscook until tender. Season with salt and pepper powder after the broth is well flavored. Cook again briefly with chopped green onions.

3|Cold-dressed Green Bean Sprouts

Ingredients: green bean sprouts,sugar,mature vinegar, red chili, scallion, salt, Sichuan pepper, cooking oil

Steps:

(1) Wash the chili and chop finely;chopped scallions

(2) Rinse the green bean sprouts with water;

(3) Boil an appropriate amount of water in a pot;

(4) Add the green bean sprouts to the boiling water, immediately turn off the heat;

(5) Stir the green bean sprouts in the hot water to ensure even heating. Blanch for about 10 seconds.This keeps the moisture of the green bean sprouts and makes them crisp;

(6) Remove the blanched green bean sprouts from the pot, rinse with cold water once more to make the texture crispier;Rinse the green bean sprouts and drain well;

(7) Add a spoonful of vinegar to cool.

(8) Add one spoon of sugar. The ratio of sugar to vinegar is 1:1, which is key for the taste.

(9) Season with an appropriate amount of salt.

(10) Add the chopped chili and scallions; do not stir at this time.

(11) Heat a pan and add a little oil. Put in a few Sichuan peppers.

(12) Once the Sichuan peppers release their fragrance, pour the hot oil over the chopped chili and scallions, producing a satisfying sizzling sound as the flavors intensify.Stir the green bean sprouts with the seasonings well. Serve on a plate and enjoy.