Are bean sprouts a soy product?

Bean sprouts are actually a type of soy product, and I believe many of my friends have learned about this. Bean sprouts are actually very rich in nutrients, and with their crisp taste, they are actually a favorite food for many of our friends in life. There are actually many soy products in our life, such as fermented bean curd, soy sauce, fermented black beans, etc. These are some of the soy products we often eat.

Are bean sprouts a soy product?

Soy products

Bean sprouts are a soy product. The so-called soy products are foods made from soybeans, mung beans, peas, broad beans and other beans as the main raw materials and processed. Bean sprouts are foods developed from beans such as soybeans, mung beans, and black beans. Therefore, it can be said that bean sprouts are soy products.

Other soy products

In addition to bean sprouts, many of the foods we eat in our daily lives are soy products. For example, common ones include tofu, tofu shreds, fermented bean curd, soy milk, fermented black beans, soy sauce, etc. These soy products are very nutritious and eating them can bring many benefits. For example, brine is used in the processing of tofu, which increases the content of inorganic salts such as calcium and magnesium, and eating it can supplement calcium. In addition, soy products generally contain a lot of protein and can be used as one of the sources of protein.

Tips

Although soy products are rich in nutrients and can bring many benefits to the human body, they are not suitable for consumption by some people. For example, the pathogenesis of gout patients is purine metabolism disorder. In the acute phase, foods rich in purine are prohibited. Beans and their products are high-purine foods. Even gout patients in remission need to be cautious when eating them. In addition, people with gastritis, typhoid fever, kidney disease, peptic ulcer and other diseases also need to be careful when eating beans and bean products.

How to make bean sprouts

1. Select bean varieties: When cultivating bean sprouts, you should try to use fresh bean varieties that are grown in the current year or the next year and are fully mature. At the same time, you should strive to make the grains full, bright in color, and free from mechanical damage and pests and diseases. They should also be stored in a low temperature and dry environment. Commonly used seed selection methods include screening, air selection, water selection, and manual selection.

2. Pre-germination treatment: To promote seed germination, "starting treatment" and "seed soaking treatment" are usually used. The method of starting treatment is: before the pre-selected beans are sent to the germination container, they are generally poured into 60°C hot water, soaked for 1 to 2 minutes, and then washed with cold water 1 to 2 times. The purpose is to adjust the activity of the oxidase system related to the germination of the bean seeds, to give temperature stimulation to the dormant seeds, which helps the beans to germinate uniformly. The method of seed soaking is: 1 kg of mung beans or soybeans requires about 1 kg of water, and the most suitable water temperature for soaking beans is 20-23℃. When soaking seeds in winter, warm water is generally used. In summer, cold water can be used to soak the seeds directly. The soaking time for the beans is generally about 8 to 12 hours.

3. Germination temperature: Soybean and mung bean seeds are both warm-loving and heat-resistant vegetable crop seeds. The minimum temperature for germination is 10℃, the most suitable temperature is 21-27℃, the maximum temperature is 28-30℃, and it should not exceed 32℃. The temperature is adjusted during germination by watering. For example, when the temperature is too high in summer, cold water should be used to water the bean sprouts, but attention should be paid to watering the sprouts in the center of the cultivation container to lower its temperature. In winter, when the temperature is low, warm water should be used to increase the temperature of the bean sprouts in cultivation, and at the same time, the circulation of cold air should be minimized. If you grow bean sprouts in small quantities at home, you can place the growing container next to the stove or cooker to keep it warm in winter.

4. Watering to accelerate germination: There are generally two ways of watering when growing sprouts: one is the sprinkling method, which requires a large amount of water each time, and the bean sprouts in the entire container should be generally soaked, and the heat of each part of the sprouts in the entire container must be evenly adjusted until the temperature of the water flowing out is consistent with the temperature of the water when it is poured in. Another method is to use the water filling method, fill the entire container with water and make the water level about 2 cm higher than the surface of the bean sprouts, so that the bean sprouts in the container are generally immersed in the water, and then drain or pour out all the water. Repeat this watering 1 to 2 times until the temperature of the sprouts in each part of the container is adjusted to the same level.

5. Harvest at the right time: The best time to harvest is when the bean sprouts have grown and developed to the point where the embryonic stem has fully elongated and the true leaves are about to appear or are beginning to appear. At this time, the embryonic stem is about 5 to 6 cm long, the root is about 0.5 to 1.5 cm long, the bean petals are egg yolk in color, the embryonic stem appears milky white and shiny, the true leaves that have just appeared are milky yellow, and no lateral roots are produced. At this time, every kilogram of mung beans can produce 7 to 8 kilograms of mung bean sprouts, and every kilogram of soybeans can produce 4 to 5 kilograms of soybean sprouts.