Eating bean sprouts to fight cancer and prevent cardiovascular disease? 3 kinds of bean sprouts have different nutrition, you need to eat "this" color to supplement calcium

If the nutritional components of soybeans and black beans are different, are there different nutritional differences in the sprouts formed after germination? Nutritionist Li Wanping said that among the three types of bean sprouts, including soybean sprouts, black bean sprouts and mung bean sprouts, mung bean sprouts have the lowest calories; black bean sprouts are the highest in calcium and vitamin C, and soybean sprouts have the most vitamin A.

Black bean sprouts are rich in fiber and calcium

Li Wanping said that under the same weight, the dietary fiber content of the three kinds of bean sprouts is higher than that of cabbage or head cabbage; Compared with high-fiber green cauliflower and guava, the fiber of black bean sprouts is even richer! As long as a small serving of 100 grams is enough, you can get 1/5 of the low daily dietary fiber intake (25 grams) recommended by the Ministry of Health and Welfare.

In addition, the calcium content of bean sprouts is also good, and black bean sprouts are even better. Phytic acid originally present in beans will affect the body's absorption of calcium, but because it is decomposed during germination, it is relatively good at promoting calcium utilization.

The content of vitamin A is topped by soybean sprouts

Li Wanping further explained that these bean sprouts contain more vitamin C than the sweet and sour fruits such as plums or apples. Interestingly, soybeans and black beans, which are originally protein foods, do not contain vitamin C, but they generate vitamin C after germination. The vitamin A of soybean sprouts also has the same effect. After sprouting, it becomes a vegetable. Compared with dry beans, Vitamin A content is dozens of times more.

After the beans are germinated, the phytochemicals are greatly increased, which can resist oxidation,Free radical scavenging

Many studies have pointed out that after beans undergo germination, the content of total phenolic compounds and flavonoids and other phytochemicals will increase significantly, which has the effect of anti-oxidation and scavenging free radicals. As mentioned before, free radicals are unstable molecules that, if combined with body cells, may cause cancer, cardiovascular disease, etc.

◎ Image source/Dazhi Image/Shutterstock ◎ Source / Nutritionist Li Wanping