The benefits of eating bean sprouts in spring

The benefits of eating bean sprouts in spring

Produced by seeds rich in vitamins, so shoot vegetables are "living vegetable" said. Bean sprouts, green bean sprouts, buckwheat sprouts, and black bean sprouts, can be brought to the table a wealth of nutrition, which, bean sprouts buds of trace elements than other vegetables, considered "the first spring vegetables".

Soy bean sprouts is a product of post-germination, it has both the "mother" who brought genetics, "high protein", but also for its own excel the predecessors of the wonderful changes and nutritional characteristics.

Carotene than the soy bean sprouts increased 1-2 times, 2-4 times increase of vitamin B2, vitamin B12 is about 10 times of soybean. In addition, there are rich in vitamin E and vitamin C  which soy does not contain a large number of with, amino acids and mineral content is released through the germination.

Spring is a season that vitamin B deficiency also occur, and often prone to angular cheilitis. So eat bean sprouts can effectively prevent vitamin B deficiency. Bean sprouts contains vitamin E to protect skin and blood vessels, prevent arteriosclerosis, hypertensive control. In addition, because the bean sprouts with dimension C, is the beauty of food.

In the early spring, there are not much vegetable varieties, eat bean sprouts can provide nutritious. Young people should eat bean sprouts, because its riboflavin, folic acid can provide the impetus for the growth of children. Adults eat bean sprouts, help eliminate body fatigue. An inch length of bean sprouts is best, because it is full of bean sprouts, when the most nutrients.