Food is affordable and nutritious, especially when it comes to bean sprouts. According to Yan Xiaolin, a senior dietitian at the General Hospital of the Beijing Military Region and an expert in the Food and Nutrition Committee of the Chinese Culinary Institute, beans are not only rich in protein but also contain very little cholesterol. They are packed with essential nutrients like lysine, bioflavonoids, and trace elements such as zinc and calcium. This makes them a valuable, inexpensive source of high-quality nutrition for people of all ages. While many people think of citrus fruits or leafy greens when they hear the word "vitamin C," few consider bean sprouts. However, these tiny sprouts are actually loaded with this essential nutrient. During World War II, American sailors reportedly consumed mung bean sprouts that had been washed up by the tide, which helped cure scurvy among the troops. This is a clear indication of their high vitamin C content and nutritional value. Despite their benefits, eating raw beans can be problematic due to anti-nutritional factors like phytic acid and trypsin inhibitors. These substances can interfere with the absorption of important minerals such as iron, zinc, and calcium. For example, although soybeans are rich in iron, the body absorbs less than 3% of it in its natural form. This is why many people experience deficiencies despite regular bean consumption. However, there's a simple solution: germinating the beans. Research conducted in 1988 under the National Natural Science Foundation Grant Program showed that soaking and sprouting beans significantly reduces phytic acid levels while increasing the availability of vitamins and amino acids. After germination, the protein content of soybeans increases by 18%, vitamin C rises by 40%, and levels of B2, SOD, and other beneficial compounds also go up. The best sprouts are those that are 3-4 days old—about 4-5 cm long. Longer sprouts do not necessarily mean more nutrients. Bean sprouts are low in calories, high in fiber, and rich in vitamin C. They help improve immunity, detoxify the body, fight oxidation, and support heart health by reducing cholesterol buildup. They’re also great for preventing anemia, boosting brain function, and protecting eye health. Additionally, they contain riboflavin, making them ideal for people prone to mouth ulcers during spring. In traditional Chinese medicine, different beans are associated with different organs: red beans support the heart, soybeans benefit the spleen, mung beans aid the liver, white beans help the lungs, and black beans support the kidneys. By soaking and sprouting each type of bean for three days, you can enjoy colorful sprouts daily, enhancing your overall health and promoting better mineral absorption. When preparing bean sprouts, keep a few tips in mind. Soaking beans overnight before making soymilk helps reduce phytic acid. When sprouting, aim for 3-5 cm in length and avoid overgrowth. Mung bean sprouts can be cooling, so adding a bit of ginger can balance their effect, especially in summer. When cooking, use minimal oil and salt, stir-fry quickly, and add a splash of vinegar to preserve nutrients and enhance flavor. Lastly, be cautious about store-bought sprouts—some may have chemical residues. It’s safer to grow them at home for maximum freshness and safety. Changzhou Ziying Metal Products Co., Ltd , https://www.ziyingmetal.com