Soybean sprouts number one food for longevity
Bean sprouts, or stir-fry for soup, or juice and cold dressing, a pot of spicy boiled fish, especially the bottom of it.
In many people’s impressions, bean sprouts may be the “weak boy” in vegetables. When describing a person’s weak body, they must say that he “looks like a bean sprouts”.
However, don’t look at the thin and weak bean sprouts.
Let ‘s start with history. Bean sprouts, along with tofu, noodle sauce and gluten, are collectively called the “Four Great Inventions of Chinese Food”. They are praised as “Ice Muscle Jade” and “White Dragon” by Ming people because of their bright whiteness and slender figure.The “beard”, plus its shape resembles Ruyi, is also called Ruyi cuisine.
The bean sprouts are not only beautiful, but also satisfying in nutrition.
Li Shizhen’s record in the Compendium of Materia Medica: Only the bean sprouts are unique in white beauty. After eating, they can keep their heart healthy, and have the ability to “detoxify wine poison, heat poison, and benefit Sanjiao.”
In the classics of Chinese medicine, soy bean sprouts are ranked first in Yishou food, while mung bean sprouts are ranked sixth.
Professor Cheng Yiyong, vice chairman of the Chinese Nutrition Society, pointed out that compared to the beans before sprouting, the bean sprouts have only changed in appearance, and a series of biochemical reactions have taken place in their components. The nutritional value and nutritional consumption have greatly increased. The most typical example isDried beans basically do not contain vitamin C, but the content of vitamin C after bean sprouts is greatly increased, which can maintain skin elasticity and prevent skin from aging and wrinkling. It also contains vitamin E that prevents skin pigmentation and eliminates skin spots.Real beauty.
Speaking of the types of bean sprouts, Cheng Yiyong introduced: common bean sprouts, mung bean sprouts, black bean sprouts, broad bean sprouts, pea sprouts, etc., among which soybean sprouts have the highest nutritional value.
During the germination process of soybeans, more calcium, iron, phosphorus, and zinc are released due to the action of enzymes, and aspartic acid is greatly increased, which can reduce the accumulation of lactic acid in the human body and weaken and relieve fatigue.
However, Xiuwaihuizhong’s bean sprouts are also delicate “Miss Qianqin”.
For many people who like to cook the bean sprouts hot and cold, Cheng Yiyong is very unsuitable: high temperature is the natural enemy of vitamins, and high temperature and water is absolutely unacceptable. It is best to simmer it out of the pot;It is necessary to fry quickly to minimize the loss of vitamins.