20Oct
Nutritive Value of Sprouting Green Mung Bean
About Sprouting Green Mung Bean
Doctor of traditional Chinese medicine considers that the sprouting green mung bean born cool, sweet and non-toxic is able to ease excessive drinking, dampness and heat stagnation and also tiredness. Patients with hypertension and coronary heart disease should often eat vegetarian fried sprouting green mung bean in summer, it may do good.
Japanese scientists also found that in the process of mung bean sprout, some proteins may be decomposed into amino acids, thus increasing the original amino acid content. Besides, because of the abundant cellulose, when the sprouting green mung bean is cooked with leek, it may do good to the old and young children with constipation. Add a little vinegar when cooking the sprouting green mung bean can make the protein coagulate as soon as possible, maintain strong body with beautiful bean sprouts, and also preserve nutrition; at the same time it should be hot pot to avoid the vitamin C being damaged.
Nutritive Value of Sprouting Green Mung Bean
- Contains rich vitamin C, which could do good to scurvy;
- Does good to clearing the accumulation of cholesterol and fat in the blood vessel wall to prevent cardiovascular disease;
- Contains riboflavin, which could do good to people with mouth ulcer;
- Contains rich dietary fiber, as a healthy vegetable for the patients with constipation, which could do good to digestive tract cancer(esophageal cancer, gastric cancer and rectal cancer);
- Has low heat, high water and cellulose content, and often eating sprouting green mung bean could do good to losing weight
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