Food is affordable and nutritious, making it an essential part of a healthy diet. Yan Xiaolin, a senior dietitian at the General Hospital of the Beijing Military Region, is also a member of the expert committee of the Chinese Culinary Institute's Food and Nutrition Committee and the National Health Ministry’s expert division. She emphasizes that while many people associate vitamin C with green vegetables, lemons, and kiwi, few think of bean sprouts. However, these tiny sprouts are packed with nutrients. In fact, during World War II, U.S. Navy sailors accidentally consumed mung bean sprouts washed up by the tide, which helped cure scurvy in the entire fleet. This is because bean sprouts are rich in vitamin C. Legumes are not only high in protein but also low in cholesterol, making them a great plant-based source of nutrition. They are rich in lysine, bioflavonoids, and other essential nutrients, earning them the nickname “plant meat†or “green cow.†Beans provide an inexpensive, high-quality source of calcium, zinc, and other trace elements. What makes them unique is that they offer a high-protein, low-fat alternative to animal products. The unsaturated fats found in legumes are beneficial for heart health, helping to prevent conditions like hypertension and atherosclerosis. Therefore, experts recommend incorporating more beans into daily meals. Many people, especially the elderly, enjoy eating soybeans and mung beans as staples. Some boil them, others grind them into soy milk, believing it to be a healthy drink. However, this method may not be the most efficient. Raw beans contain anti-nutritional factors such as trypsin inhibitors and phytic acid, which can hinder the absorption of important minerals like iron, zinc, and calcium. For example, although soybeans are rich in iron, the absorption rate is only around 3%. This explains why some people may experience deficiencies despite regular consumption of beans. Research conducted in 1988 under the National Natural Science Foundation Grant Program revealed that soaking and germinating beans significantly improves their nutritional value. Soaking and sprouting reduces phytic acid, enhances vitamin C content, and increases the levels of B2, SOD, and free amino acids that promote calcium absorption. The study showed that after germination, soybean protein increased by 18%, vitamin C rose by 40% (which was originally absent), and the absorption of key minerals improved dramatically. The best sprout time is between 3 to 4 days, when the sprouts are about 4-5 cm long. Longer sprouts do not necessarily mean more nutrients, and in fact, the optimal length ensures maximum nutrient availability. Bean sprouts are low in calories, high in fiber, and rich in vitamin C, making them excellent for beauty, detoxification, and immune support. They also help reduce cholesterol buildup in blood vessels, supporting cardiovascular health. Additionally, they can alleviate fatigue, improve mental clarity, and are particularly beneficial for those prone to mouth ulcers due to their riboflavin content. In traditional Chinese medicine, different beans are believed to nourish specific organs: red beans for the heart, soybeans for the spleen, mung beans for the liver, white beans for the lungs, and black beans for the kidneys. By soaking each type of bean for three days and consuming their sprouts daily, you can support the health of all five internal organs. These sprouts are excellent sources of calcium, zinc, and iron, and they also aid in detoxification, eye protection, and overall growth and development. To maximize the benefits of bean sprouts, keep the following tips in mind: By making smart choices and preparing bean sprouts properly, you can unlock their full potential and enjoy a range of health benefits that go far beyond just being a cheap food option. Ultrasonic Scalpel Accessories Ultrasonic Scalpel Accessories,Ultrasonic Knife Head,Ultrasonic Scissor Blade,Titanium Ultrasonic Probe Changzhou Ziying Metal Products Co., Ltd , https://www.ziyingmetal.com