According to modern medical research, among the 10 foods with prolonged efficacy, soybeans and bean sprouts ranked first, followed by mung beans and mung bean sprouts. This is because bean sprouts contain a lot of anti-acid substances, which can play a good anti-aging function. The bean sprouts have the highest nutritional value among all bean sprouts. The bean protein utilization rate is about 10% higher than soybeans. In addition, more calcium, phosphorus, iron, zinc and other mineral elements are released during the germination process due to the action of enzymes. Studies have shown that after germination of soybeans, carotene can increase 1 to 2 times, vitamin B2 increases 2 to 4 times, vitamin B12 is 10 times that of soybean, vitamin E is 2 times that of soybean, and niacin increases more than 2 times. In addition, there is a dramatic increase in the amount of substances called aspartic acid. Therefore, eating bean sprouts can reduce lactic acid accumulation in the body and eliminate fatigue. Chlorophyll in soybean sprouts can decompose nitrite amines in the human body, which in turn acts as a preventive for cancer of the digestive tract such as rectal cancer.
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