Author: Guangdong Pharmaceutical Association, Huang Zhanhang, The First Affiliated Hospital of Guangzhou Medical University
As the saying goes, "eat buds in spring, eat melons in summer, eat fruits in autumn, eat roots in winter", spring temperatures warm up, everything begins to grow, and it is necessary to pay attention to the maintenance of yang; coupled with the spring rain, the environment becomes humid, and people are prone to wet spleen and stomach. It's March, and it's a good time to "eat buds." Bean sprouts can not only promote the growth of yang qi, but also have the effect of strengthening the spleen and reducing wetness, so it is most suitable for eating during this period.
Soybeans are divided into soybeans, mung beans, black beans and pea sprouts according to different varieties, and these beans can be sprouted and eaten. We usually say bean sprouts, more refers to soybean sprouts and mung bean sprouts.
<h1 class="pgc-h-arrow-right" > bean sprouts have many benefits, don't underestimate it</h1>
Li Shizhen once said in the "Compendium of Materia Medica" that bean sprouts can treat "wet paralysis and knee pain, insufficient five organs, spleen and stomach qi accumulation", with "strong energy, moisturizing skin, beneficial color, filling bone marrow, replenishing weakness" and other effects.
From the perspective of modern nutrition, after the bean sprouts are soaked and sprouted by water, although the protein and sugar substances have declined, the content of vitamins, soluble amino acids, dietary fiber and other substances has been greatly improved, and the health care function in some aspects has been strengthened.
<h1 class="pgc-h-arrow-right" > soybean sprouts</h1>
Soybean sprouts have high nutritional value and contain soy isoflavones, protein, fat, vitamins, crude fiber, calcium, iron, phosphorus and other nutrients. Soybean isoflavones are a general term for polyphenol compounds and are non-sterols with a wide range of nutritional value and health benefits. Soy isoflavones have anti-tumor, anti-osteoporosis, prevention of cardiovascular disease and other physiological effects. In addition, soybean sprouts strengthen the spleen and nourish the liver, of which the vitamin B2 content is higher, and eating soybean sprouts properly in the spring can help prevent inflammation at the corners of the mouth.
Eating caution: soybean sprouts are cold, spleen and stomach deficiency friends should eat less.
How to eat: Cold mixed soybean sprouts taste sweet, soybean sprouts kelp soup to relieve fatigue.
<h1 class= "pgc-h-arrow-right" > mung bean sprouts</h1>
Mung bean sprouts have the effect of clearing heat and cooling down, detoxifying and diuretic. Indications for the treatment of heat and thirst, alcohol poison, unfavorable urination, blindness. Suitable for people such as damp heat stagnation, dry mouth and thirst, hot urine, constipation, red swelling and pain.
In addition, mung bean sprouts also have:
1. Anti-tumor effect: Isolating and purifying phenylalanine ammoniase from mung bean sprouts has an inhibitory effect on the growth of mouse L1210 leukemia cells in vitro.
2. Antioxidant effect: In the thiobarbiturate acid reactant blocking test, mung bean sprouts show antioxidant activity, and the antioxidant activity decreases less after boiling, and there may be heat-resistant antioxidant substances.
Edible note: Mung bean sprouts are sweet and cold, the heat clearing effect is stronger, and friends with spleen and stomach deficiency should eat less.
How to eat: Cook with a little ginger shredded to neutralize the coldness of mung bean sprouts.
<h1 class="pgc-h-arrow-right" > black bean sprouts</h1>
Black bean sprouts, slightly cool, sweet taste, has a certain medicinal value, has the effect of activating blood diuresis, clearing heat and reducing fire, preventing constipation and so on.
From the perspective of nutritional value, black bean sprouts are rich in minerals such as calcium, phosphorus, iron, potassium, etc., and the content is higher than that of mung bean sprouts, especially it is also rich in anthocyanins, antioxidants, and anti-aging have certain effects.
Caution: Suitable for the general population.
How to eat: Can be fried, soup or cold mixed and used as hot pot vegetables, the taste is crisp and tender, the flavor is unique, and the taste is excellent.
<h1 class="pgc-h-arrow-right" > pea sprouts</h1>
Pea sprouts are also what we often call pea seedlings, also known as "pea tips" and "dragon whiskers".
Pea seedlings contain calcium, B vitamins, vitamin C and carotene, which have the effects of diuretic, antidiarrhea, swelling, pain relief and digestion.
Zhou Liyan et al. studied that different tissue blocks of pea seedlings have different bacteriostatic effects on E. coli: the leaves, stems and roots have better bacteriostatic effects, and the cotyledons and pea sprouts as a whole have no obvious bacteriostatic effect.
Edible attention: When purchasing, it is best not to buy if the roots are blackened and the young buds are peeled off. Suitable for everyone.
How to eat: stir-fry.
<h1 class="pgc-h-arrow-right" > food stir-fried three buds</h1>
Edible caution: soybean sprouts, mung bean sprouts, black bean sprouts.
Directions: Blanch the soybean sprouts once in water for about 20 or 30 seconds; after the jellyfish are soaked, cut into strips and blanched in water at about 70 ° C.
Put oil in the pot, add soybean sprouts, black bean sprouts and stir-fry, when it is almost ripe, put mung bean sprouts, add sugar, salt, vinegar, soy sauce and other seasonings according to personal taste, and finally jellyfish, stir-fry evenly and then out of the pot.
Review expert: Guangdong Pharmaceutical Association, The First Affiliated Hospital of Guangzhou Medical University Wei Li
The above is the original work of the volunteers of the "Drug Safety Cooperation Alliance", if you reprint, please indicate the author and source!
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