What is the difference between mung bean sprouts and soybean sprouts?

Soybeans and mung beans are both very common things. Bean sprouts are generally divided into soybean sprouts and mung bean sprouts. Soybean sprouts are actually made from soybeans, and mung bean sprouts are made from mung beans. In fact, both soybean sprouts and mung bean sprouts are very nutritious. In fact, with the development of science and technology, black bean sprouts, pea sprouts and other bean sprouts have gradually appeared. So what are the differences between mung bean sprouts and soybean sprouts?

Soybean sprouts are made from soaked soybeans, while mung bean sprouts are made from mung beans. The beans of soybean sprouts are larger than those of mung bean sprouts, and the roots are also thicker than those of mung bean sprouts, making them more suitable for making soups and stir-frying. Mung bean sprouts are more tender and cook faster, making them suitable for cold salads and quick stir-fries. In terms of taste, mung bean sprouts are more tender and softer, while soybean sprouts are firmer and have a stronger fiber feel.

There is not much difference in the nutritional content of soybean sprouts and mung bean sprouts, but in terms of content, the nutritional value of soybean sprouts is richer than that of mung bean sprouts. The main functions of mung bean sprouts are to dehumidify and detoxify, soften blood vessels, and prevent cardiovascular and cerebrovascular diseases. Soybean sprouts are more inclined to lower blood pressure, protect the skin, and brighten the eyes and darken the hair. Eating soybean sprouts regularly can also prevent bleeding gums and reduce skin acne.

Whether it is soybean sprouts or mung bean sprouts, they are both cool foods and rich in crude fiber, which can help gastrointestinal digestion. However, people with gastrointestinal inflammation and indigestion are not suitable for eating bean sprouts often. People who smoke frequently may wish to eat more bean sprouts, which can clear away heat and detoxify, and are better for the body.

In addition, I will teach you some tips that will be of great help in cooking bean sprouts.

1. Bean sprouts are cold vegetables. If people with poor stomach like to eat bean sprouts, they can add a little shredded ginger when cooking. After the cold and warm effects are neutralized, it will be more suitable for people with poor stomach.

2. Bean sprouts are refreshing, tender and fresh. Avoid using excessive oil and salt when frying. Bean sprouts are easy to cook. After putting them in the pan, they must be stir-fried quickly and add an appropriate amount of vinegar to lock in the nutrients in the bean sprouts and maintain their original fresh taste.

3. Bean sprouts must be fried until cooked. Undercooked bean sprouts contain saponin, which is toxic and can only be killed under high temperature conditions. Although half-cooked bean sprouts are crispy, the chance of food poisoning will be very high.

4. It is best not to eat bean sprouts with alkaline foods such as cucumbers, as this can easily cause nutrient loss.

Compared with soybean sprouts and mung bean sprouts, soybean sprouts are more nutritious, but the functions and effects of soybean sprouts and mung bean sprouts are very different, so you should have a balanced diet and take in comprehensive nutrients. Bean sprouts, which can clear away heat and detoxify, are not difficult to cook. They are fresh, tender and nutritious. It is especially good for people at home who smoke or suffer from high blood pressure to eat some bean sprouts.