Legend has it that when Qianlong went down to Jiangnan, he ate a yellow and golden dish in the home of a farmer. The taste is extremely refreshing and delicious. Qianlong asked the peasant woman what kind of dish it was? The peasant woman did not recognize Long Yan and replied casually: "This dish looks like Ruyi, but it is also a 'Ruyi dish'." After Qianlong returned to Beijing, he was obsessed with Ruyi dishes. The imperial chefs searched everywhere and learned from a Jiangnan vendor that ruyi dishes were soybean sprouts. Nowadays, the Jiangnan area still retains the custom of eating Ruyi dishes in the New Year, so as to satisfy the heart in the coming year.
This year's "Ten Million" swimming activity made Zhonghe Qingya enter my vision. It is the first agricultural enterprise to obtain a national industrial product production license for sprouts, and its establishment has fired the first shot in the industrial production of agricultural products, laying the foundation for completely solving the safety of vegetables. This year, Zhonghe Qingya sprouts were also selected as Beijing's rural specialties (food), and the company's "FulaiYa" was also selected into the first batch of "Beijing Younong" brand directory brand list.
THE SUN
A revolution in the way plants are grown
The small sprouts, which seem inconspicuous, have become much taller after the scientific and technological innovation and research and development of Zhonghe Qingya's modern plant factory. Behind it has the Netherlands, South Korea and other world-renowned technology research and development team support, through the continuous improvement of product varieties, quality, output, food safety and other aspects of technology, the company currently has 100 patents, for the sprouts there are 26 items, can produce more than 1,000 varieties of sprouts.
Multi-mode three-dimensional cultivation leads the sprouts to achieve factory, intelligent and mass production. Not limited by the season can achieve balanced production and balanced supply throughout the year, which plays a great role in market supply and stabilizing the market, and meets the needs of the vegetable basket project to the greatest extent. The establishment of Zhonghe Qingya will accelerate the process of industrialization of domestic high-end sprouts, make the domestic sprouts industry integrate with the international sprouts industry, and drive the development of the domestic sprouts industry.
And in the plant factory of Zhonghe Qingya, it has also achieved 100,000-level cleanliness. When the technician goes in, he must wear a double-layer sterilization operation suit, and the whole environment is so strict that all vegetables can be picked and eaten directly.
Small stature, big nutrition
Scientists have found that during the germination process of mung beans, some proteins can be decomposed into amino acids, thereby increasing the content of the original amino acids. It also contains cellulose, if fried with leeks or cold mixed, for the elderly and young children constipation, both safe and effective. Eating mung bean sprouts can treat night blindness caused by vitamin A deficiency, glossostomatitis and scrotalitis caused by lack of vitamin B2, and vitamin C deficiency caused by lack of vitamin C. When cooking mung bean sprouts, it is best to add some vinegar, so that the protein can be solidified as soon as possible, which can keep the bean sprouts firm and beautiful, but also preserve nutrition; at the same time, it should be fried quickly in a hot pot to avoid excessive damage.
Bean sprouts beauty
Fatigue is the enemy of the face, after soybean germination, there is a substance called aspartic acid increased sharply, so people eating bean sprouts can reduce the accumulation of lactic acid in the body and eliminate fatigue. At the same time, bean sprouts are rich in various trace elements and biologically active water that are easily absorbed by the human body, which can prevent freckles, dark spots, and make the skin white. Taking in winter can prevent cold sensation and purple face.
Bean sprouts are anti-cancer
Nitrite: The culprit of carcinogen in food. Commonly found in a variety of pickled foods and industrial processed foods. The chlorophyll in bean sprouts can decompose nitrite amines in the human body, which in turn plays a role in preventing various malignant tumors of the digestive tract such as rectal cancer.
Bean sprouts extend life
According to modern geriatric research, among the 10 kinds of foods with beneficial life-prolonging effects, the first place is soybeans and soybean sprouts, and the sixth place is mung beans and mung bean sprouts. Surveys in South Korea also show that there are no diseases such as hypertension, heart disease, and arteriosclerosis among the long-lived elderly. According to expert analysis, this is because bean sprouts contain a large number of acid-resistant substances, which have a good anti-aging function and can play an effective detoxification effect.
Sprouts
Green radish sprouts are rich in nutrients, such as iron, etodoic acid, vitamins, these substances can strengthen muscle tissue, enhance vision, have a bactericidal function, stimulate gastric juice secretion, increase digestive function and body resistance.
Alfalfa sprouts are rich in vitamins B1, B2, E, K, D, especially rich in vitamin A, minerals such as phosphorus, calcium (5 times the content of milk), magnesium, iron, potassium, sulfur and a large amount of protein. Alfalfa sprouts are extremely beneficial to health and can be used to prevent and cure anemia, heavy bleeding, osteoporosis and other diseases.
Mung bean sprouts are rich in protein, vitamin C, B1, calcium, iron, phosphorus, sodium, dietary fiber, etc., have the function of clearing heat, reconciling the five organs, diuretic and reducing edema, can protect blood vessels, prevent cardiovascular diseases, mung bean sprouts also contain a lot of dietary fiber, can prevent esophageal cancer, stomach cancer, rectal cancer.
Soybean sprouts are a nutritious, delicious vegetable and a source of more protein and vitamins. According to the analysis, in each 100 grams of soybean sprouts, it contains 11.5 grams of protein, 2 grams of fat, and 7 grams of sugar. 1 g, crude fiber 1 g, calcium 68 mg, phosphorus 102 mg, iron 1. 8 mg, carotene 0. 03 mg etc.
Black bean sprouts are a tender and nutritious sprout dish. It is rich in minerals such as calcium, phosphorus, iron, potassium and a variety of vitamins, and the content is higher than that of mung bean sprouts. It is generally eaten when the buds are 3-10 cm tall. At this time, the two true leaves have not yet been unfolded, and can be fried, soup or cold mixed and made into hot pot vegetables, the taste is crisp and tender, the flavor is unique, and the taste is excellent.
Pea sprouts are rich in a variety of proteins, minerals such as phosphorus, potassium, calcium, iron and other minerals, as well as vitamins A, B1, B2P, D. It has the effect of stimulating metabolism.
Buckwheat seedlings are rich in vitamins E, F, K, B, phosphorus, magnesium, calcium, potassium and other trace elements, and contain a large amount of protein and carbohydrates. Buckwheat sprouts have a bactericidal function, which can stimulate appetite, reduce cholesterol, and relieve symptoms such as fatigue and anemia.
Editor-in-charge; Kogo