Core Tip: Today, the United States, Japan and other countries are eating the trend of eating sprouts, and some new sprouts also fire up, such as sesame buds, barley malt, peanut buds and so on.
Eating fruits and vegetables should be seasonable, but there is a group of vegetables that will always be in season. This is the sprout. Sprouts are the most common germinated soybeans, pea sprouts, citron seedlings and so on. Today, the United States, Japan, and other countries have all stirred up the trend of eating sprouts, and some new sprouts have also started to fire, such as sesame buds, barley malt, and peanut sprouts.
What is the best of sprouts? He Hongju, a researcher at the National Vegetable Engineering Technology Research Center, told the reporter of Life Times that the growth period of the sprouts is short. Generally speaking, no fertilizer or drugs can be used to ensure quality and yield, so basically they are pollution-free vegetables. Relatively higher. In addition, plant seeds often store more nutrients such as proteins and carbohydrates. Sprouts are in a vigorous growth stage and have high nutritional value, especially in terms of vitamins, minerals, and health care components. Different sprouts have different characteristics in nutrition.
Germinate soybeans. Fan Zhihong, associate professor of the College of Food Science and Nutritional Engineering at China Agricultural University, said that although soybeans have high nutritional value, they contain substances that prevent the absorption and utilization of nutrients. However, after germination, these barriers will be largely decomposed, increasing nutrient use efficiency. From the taste, germinated soy beans are more delicious and delicate, and it is not easy to swell up after eating. It is suitable for people with poor digestive function. It is a good choice to use soy bean sprouts or stir-fried with shiitake mushrooms. It is worth reminding that germinating soybeans is not equivalent to yellow bean sprouts. The germinating soybeans have a shorter growing time. Generally, they can eat less than half a centimeter of small buds.
Pea seedlings. In Fan Zhihong's opinion, pea sprouts are very worthy of recommendation. Its carotene content can reach 2700 micrograms per hundred grams, and the fruits and vegetables that people eat often have a carotene content below 100 micrograms/100 grams. Pea seedlings are used for salad, stir-fry, and spread eggs.
Toon seedlings. In terms of toona sinensis buds, Toona sinensis seedlings have higher vitamin content, especially carotene, vitamin B2, and vitamin K. In addition, toona sinensis buds often contain high levels of nitrite. Toxicity seedlings do not have this problem and are therefore safer. The tender and tender fragrant seedlings are simply mixed with salt and sesame oil, and the taste is good.
Garlic sprouts. Many people have doubts, garlic can eat it? He Hongju told reporters that if garlic sprouts, garlic can be eaten as long as it is not discolored and moldy. Research from Kyungpook National University in South Korea also found that germinated garlic has higher antioxidant content than fresh garlic, and it reaches its peak on the fifth day after germination, thus having better anti-cancer and anti-aging effects. In addition, people who are not familiar with garlic can eat garlic. Garlic sprouts are superior to dietary fiber, vitamin C, vitamin A, and carotene. It should be noted that cooking garlic sprouts should not be too soft and rotten.
In addition to these sprouts, according to Taiwan’s “Healthy†magazine report, South Korea’s latest study found that after 4 days soaking and germination of sesame seeds, fat content was significantly reduced, linolenic acid, phosphorus, calcium and other components increased, and the contained sesamol was very good. Antioxidant function. The study also found that buckwheat sprouts have the effect of lowering blood pressure and inhibiting fatty liver. Research at the University of Alberta in Canada also pointed out that the nutritional value of barley is improved 2 to 5 days after germination, and not only is the dietary fiber increased, but it is also easier to digest. In addition, radish sprouts, alfalfa sprouts, sunflower seed buds, and peanut sprouts are all good choices.
Fan Zhihong reminds that most sprouts are suitable for “steamed vegetablesâ€. The specific approach is: After the sprouts are washed, cover them with a thin layer. After the fire is steamed for two or three minutes, the surface is like wearing a thin layer of clothes. A little garlic and sesame oil are delicious. This practice uses less oil, cooking temperature is not high, can maintain most of the nutrients of sprouts, very healthy.
Finally, experts reminded that some vegetables can not be eaten after germination. The most typical is potatoes. Green potatoes can not be eaten after germination, otherwise there is a danger of poisoning, there will be vomiting, abdominal pain, diarrhea and other acute poisoning symptoms, the best germinated potatoes thrown away.
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