Summer tonic, affordable natural supplement 'bean sprouts' benefits
Bean sprouts are superior to soybeans in that they develop nutrients such as vitamins and asparagine that are not present in soybeans during the cultivation process. They help strengthen the lungs and airways, prevent colds, and assist in expelling harmful substances from the body. They also boost resistance against various viruses.
Vitamin B1 is abundant in the sprout head, vitamin C is found in the stem, and asparagine is plentiful in the root. Vitamin B1 is involved in energy metabolism and activation in the body, helping to enhance immune function. It aids in preventing various diseases such as heart disease and eye conditions.
The vitamin C content of bean sprouts is 8mg per 100g, which accounts for 8% of the recommended daily vitamin C intake for adults, and it is higher than that of other vegetables. According to the Dongui Bogam, bean sprouts are used as a remedy when the whole body feels heavy, numb, or when muscles and bones ache, and they are highly effective in suppressing inflammation and removing heat. In fact, the vitamin C in bean sprouts acts as an antioxidant in the body, helping to form tissues and aiding iron absorption in the small intestine, among other functions. They are good for colds and anemia.
The asparagine content in bean sprouts is known to help alleviate hangovers. This is because asparagine removes acetaldehyde, which causes hangovers. That is also why many people eat bean sprout soup to cure hangovers. Asparagine is most abundant in the root part. The asparagine content is approximately 1101.56 mg per 100g. Therefore, it is recommended to cook with the roots included whole.
The potassium and dietary fiber in bean sprouts are essential components for preventing high blood pressure and constipation. There are 298mg of potassium in 100g of bean sprouts. Potassium helps excrete sodium from the body, which is beneficial for preventing and alleviating high blood pressure. Dietary fiber (4.3g per 100g) is also abundant and can help eliminate old stool. Dietary fiber binds with water in the colon, softening the stool and increasing its volume, thereby increasing bowel movements and stool volume to improve constipation.
Bean sprouts do not become mushy even if boiled for a longer time, but because they are sensitive to heat, it is better to lightly prepare and cook them briefly. In particular, the abundant vitamin C in bean sprouts is largely destroyed during the cooking process, so it is recommended to heat and cook them within 2-3 minutes.
When selecting bean sprouts, choose ones with moderate curves rather than completely straight, as they are more enjoyable to eat. When washing, gently shake them in cold water to prevent breaking, and fill the pot with enough water to lightly cover the bean sprouts before boiling. Once it starts boiling, be sure to tightly close the lid and cook to prevent a strong fishy smell.
The fishy smell that occurs when cooking bean sprouts can be easily eliminated by using garlic and salt. If bean sprouts are cooked improperly, they may produce a stronger fishy smell. The fishy odor of bean sprouts is highly volatile and disappears when heated, but if you open the lid before boiling to release the steam, the fishy smell becomes very strong. In this case, adding a little garlic and salt while boiling will prevent the smell from escaping even when opening the lid, and it will also improve the taste and aroma. When storing bean sprouts, it is best to keep them in the refrigerator in the original packaging without opening the bag.