Li Shizhen praised mung bean sprouts in the Ming Dynasty, believing that mung bean sprouts were edible medicinal materials and excellent dishes. Chinese medicine believes that mung bean sprouts are cool and sweet, which can not only clear away heat and relieve summer heat, dredge meridians, expel toxin and relieve triple energizer, but also regulate five internal organs, beauty beauty and diuresis. In modern medical research, mung bean sprouts are called longevity food.
Mung bean is a kind of food with high protein and carbohydrate, which will produce many substances beneficial to human body during germination. For example, part of the protein of mung beans will be decomposed into free amino acids, which will make mung bean sprouts taste more delicious after cooking. The raffinose originally contained in mung beans is easy to cause flatulence, but these flatulence-prone substances will all disappear after sprouting into mung bean sprouts. At the same time, mung beans will produce more vitamin C after germination, which is a vitamin that mung beans do not contain. It is of great benefit to prevent scurvy and increase the body's disease resistance.
Eating mung bean sprouts regularly can clear the stomach, clear away heat and toxic materials, clean teeth, reduce blood fat, soften blood vessels and lose weight healthily. It is a kind of plant medicine with good quality and low price.