I green bean sprouts, or mung bean, are excellent resource of essential amino acids and they are rich in natural fibers, useful for regulate cholesterol level in the blood. Let's find out better.
> Secrets of sprouting
He's called green soy, mung bean, or Indian bean, but in reality it is a plant of the genus Vigna, therefore a fabacea (a legume) only related to beans and soy. It is native to the Indian peninsula but first domesticated in areas of Mongolia. It is widely produced and consumed throughout Asia, but also grown in the United States and some Mediterranean countries.
It is an iAn essential ingredient for many oriental cuisines and the types of foods that derive from it are numerous: sauces, soups, creams, flours, pastes, sweets and desserts, milks, ice creams and germs. The latter have been part of the food culture in China and neighboring states since ancient times: fried, in soup, in inaslata and in an infinite variety of dishes.
Green bean sprouts are an excellent source of essential amino acids, minerals such as calcium, iron, copper, manganese, zinc and potassium, various vitamins, especially B6 but also C, K, E and almost the entire spectrum of the B group. meat are a perfect source of protein. The contribution of isoflavones and lecithin.
We are talking about a sprout very rich in dietary fiber and therefore useful for keep the so-called "bad" cholesterol under control, and therefore its regular consumption is important for maintaining good health of the cardiovascular system.
A moderate beneficial action should also be recorded in the case of diabetes, as insulin regulators. The iron contained is supportive in cases of anemia; lecithin helps the liver; zinc and numerous vitamins strengthen skin, hair and nails; isoflavones have an action comparable to that of estrogen and therefore useful for relieve the discomfort due to menopause.
When grown in low light they are very watery and refreshing. They are crunchy, delicate and versatile, so much so that they lend themselves to many different kinds of recipes that see them raw in their natural state, seasoned, steamed, fried, in soups, juices or even rather complex desserts.
The sprouting process begins with i dried green soybeans, which must be left for at least twelve hours in water at room temperature, to be changed three to five times a day. Thus begins a second phase of the procedure: the seeds drained and placed in a sprouting or need a sprouting time that is between forty-eight and seventy-two hours in the dark.
The method that best suits these seeds is the so-called sprouting in trays, given the great need for water of these shoots. Generally, the leaves appear when the shoots reach three or four centimeters, and this is the best time for harvesting and consumption. Growing them in the dark helps them maintain a fresh taste, while the light causes them to produce cellulose and lose wateriness.
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