Classification of sprouts
Bean sprouts are vegetables that are soaked and sprouted from soybeans, and can be divided into different types according to different classification standards. According to the type of beans, bean sprouts can be mainly divided into soybean sprouts, mung bean sprouts, black bean sprouts, and pea sprouts. These sprouts are slightly different in terms of nutritional value, taste, and cooking style.
Soybean sprouts are vegetables sprouted from soybeans and have high nutritional value and are rich in protein, vitamins and minerals. Its taste is thicker and suitable for long-term cooking, such as stewed soups, stir-fried vegetables, etc.
Mung bean sprouts are vegetables made by soaking and sprouting mung beans, which are rich in vitamin C, vitamin E and a variety of minerals. Its taste is crisp and tender, and it is suitable for short-term cooking, such as cold salad, stir-frying, etc.
Black bean sprouts are vegetables that are soaked and sprouted from black beans and are rich in protein, vitamins, and minerals. Its taste is thicker and suitable for long-term cooking, such as stewed soups, stir-fried vegetables, etc.
Pea sprouts are vegetables made from soaked and sprouted peas, which are rich in vitamin C, vitamin E and a variety of minerals. Its taste is crisp and tender, and it is suitable for short-term cooking, such as cold salad, stir-frying, etc.
In short, each type of bean sprouts has its own nutritional value and taste, and you can choose the right sprout according to your taste and cooking needs. When choosing bean sprouts, you should pay attention to choosing fresh, odorless bean sprouts and avoid eating expired and spoiled bean sprouts.
How to cook bean sprouts and what kind of bean sprouts are suitable.
Bean sprouts are a nutritious, crunchy vegetable that can be cooked in a variety of ways to retain their nutrients and texture. Generally speaking, for bean sprouts that are cooked for a short period of time, such as cold salad, stir-fry, etc., you can choose mung bean sprouts or pea sprouts with a crisp and tender tasteFor bean sprouts that need to be simmered for a long time, such as stewed soups, you can choose soybean sprouts or black bean sprouts with a thicker texture.
When stir-frying bean sprouts, the bean sprouts are generally blanched or stir-fried in oil until they are broken, and then other seasonings and side dishes are added to stir-fry, which can retain the crisp taste of the bean sprouts and prevent nutrient loss. When mixing bean sprouts cold, you can match bean sprouts with various vegetables and fruits, add seasonings and mix well.
In addition, there are some special cooking methods, such as bean sprout stew, bean sprout frittata, etc., which can be tried according to personal taste and preference. When cooking bean sprouts, you need to pay attention to the heat and time, and avoid overheating or cooking them to retain the nutrients and taste of the sprouts.
What should I pay attention to when eating bean sprouts?
Although bean sprouts are a nutritious and delicious vegetable, there are a few things to keep in mind when using them:
Don't eat bean sprouts raw: Don't eat them raw, whether they're soybean sprouts or mung bean sprouts. Because undercooked bean sprouts contain harmful substances such as trypsin inhibitors, eating them raw can easily cause nausea, vomiting and other adverse reactions. Therefore, when eating bean sprouts, be sure to blanch them with water or cook them before eating.
Don't eat too much: While sprouts are highly nutritious, they should not be overeaten. Because bean sprouts are cold foods, excessive consumption can easily cause spleen and stomach discomfort, especially for people with spleen and stomach deficiency, and should be eaten in moderation.
Choose fresh sprouts: When buying sprouts, choose fresh, odorless sprouts. Sprouts that have an off-smell, discoloration or mold should be avoided or eaten. At the same time, it is also necessary to pay attention to whether the roots of the bean sprouts are complete and whether the color is normal.
Pay attention to the cooking method: When cooking the sprouts, pay attention to the heat and time, and avoid overheating or boiling them. At the same time, it is also important to cook with other ingredients to preserve the nutrients and taste.
Do not eat with certain foods: When eating sprouts, do not eat them with foods rich in vitamin C-breaking enzymes, such as cucumbers, pumpkins, etc. Because these foods destroy the vitamin C in the sprouts.