Revival of new vegetarian sprouts
Eucalyptus leaves, radish seedlings, I believe you often encounter Sarah in the popular Mediterranean restaurant; pay attention to the chef recommendation of the fashion restaurant, whether this restaurant is in Manhattan or Paris, Shanghai or Tokyo, you are very likely to findThe trail of bean sprouts.
Suddenly, these “grassroots” vegetables became one of the symbols of “natural” and “herbal” life.
Still hesitating?
Take the wave of “Sprout Rejuvenation” popular in Europe and America and start the “Sprout Battle” of healthy nutrition!
“Super” nutrition “fast” absorbs sprouts, and many people don’t quite understand it.
However, mentioning green bean sprouts, yellow bean sprouts, camphor buds, peanut buds, radish sprouts, buckwheat buds, axillary buds, etc. will certainly not be unfamiliar.
The sprouts are fresh and nutritious, and they cover an important part of the food list of too many vegetarians.
Sprouts include both sprouts and body sprouts.
The former refers to sprouts formed by seed germination, such as bean sprouts, radish sprouts, etc.; the other refers to directly growing on the plants, such as camphor buds, pea tips.
Their common feature is that the growth period is short, generally it can be eaten for one to two weeks; no need to apply fertilizer, just watering the right amount of water, nutrition depends on the seed and plant inherent supply; when eating, the taste is good, the waste is rich in fiber, includingNutrients are easily absorbed.
The nutritional value of sprouts is high. Because of its short growth period, it does not need fertilization, and it can be harvested without the need for drugs. It is basically pollution-free vegetables.
In terms of nutrients, sprouts are rich in vitamins A, B, C, E and minerals, especially phosphorus.
The vitamin A content in radish sprouts is 10 times higher than that of Chinese cabbage; the vitamin C content in bean sprouts, camphor buds and radish sprouts is also much higher than the tomatoes and cucumbers we usually eat.
The emerging “sprout” freshly eats axillary buds: 苜蓿 belongs to the smallest seed in legumes. The popularity of axillary buds originates from Europe and the United States. It is cool and refreshing, tastes mild and flat, and has too much moisture.
苜蓿 contains a large number of complete amino acids, minerals, and extremely rich chlorophyll; in addition, it has the advantages of low oil, high alkalinity, high fiber and high vitamin.
Radish Bud: It is a fat young chick formed by the germination of radish seeds.
Although it is widely cultivated every year, it is produced in Japan in large quantities every year. It has the reputation of “nutritional vegetables” and “vitamin dishes”.
Malt: The main raw material is buckwheat. The main ingredient is flavonoids, especially rich in rutin-P, which has obvious effects on reducing blood lipids and cholesterol. The nutrition of buckwheat germinated seeds is completely different from that after growth.The malt formed by the buckwheat malt bud has the effect of lowering “three highs” (blood lipids, blood pressure and high cholesterol).
Mung bean sprouts: Scientists have discovered that during the germination of mung bean, some proteins can be decomposed into amino acids, thereby increasing the amino acid content.
Eat sprouts, to be safe to plant: the cultivation method of sprouts is relatively simple, some unscrupulous traders in order to increase production, reduce costs, use chemical raw materials to soak, germination of vegetables.
Especially the daily visible soy bean sprouts, mung bean sprouts, pea sprouts, bean sprouts, etc., unpredictable dangerous size.
In fact, as long as you spend a little thought and time, you can grow fresh and safe sprouts in your own home.
Cooked: The sprouts that are the least in daily life, and the three meals are indispensable. In fact, there is also a huge health crisis.
Axillary buds and other beans, sprouts from vegetable seeds have caused large-scale serious collective poisoning in foreign countries.
In 1996, more than 6,000 people were poisoned by food in Japan, and 17 of them died after eating radish sprouts (radish sprouts) infected with O157 bacteria.
In 1997, the same poisoning incident broke out in Michigan and Virginia in the United States. After being traced, the poisoned people also ate the contaminated bean sprouts.
Scientists believe that the reason for this series of sprouting poisoning incidents is that the seeds themselves are contaminated during storage. In fact, if the sprouts are cooked, the high temperature can kill the bacteria and will not be poisoned.
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