4 sprouted foods are considered 'pure gold'

Many people often think that sprouted vegetables are spoiled. However, the following 4 foods are exceptions, and are considered "pure gold".

Sprouted soybeans

According to research by the Academy of Nutrition and Food Science of China Agricultural University, soybeans are a food with very high nutritional value, but they contain some substances that hinder the body's absorption process.

The fresher and smoother the sprouted soybeans are, the easier they are to digest, especially suitable for people with poor digestive function.

However, after germination, the vast majority of these substances will be broken down, while the nutrient content will increase significantly.

Using sprouted soybeans to make soy milk or stir-frying them with shiitake mushrooms are both nutritious and delicious culinary options.

It should be noted that the soybeans that have sprouted for a short time, less than half a centimeter long, are best to eat.

Pea sprouts

Among bean sprouts, pea sprouts are highly valued for their nutritional value and health benefits.

Pea sprouts contain up to 2700mg of carotene per 100gr. Meanwhile, the fruits and vegetables we usually eat only contain 100mg of carotene per 100gr.

Pea sprouts have extremely high nutritional value.

Not only that, this type of sprout is also very easy to prepare. We can use pea sprouts to make salads, stir-fries or stir-fries with eggs, all of which are very delicious.

Sprout of the sandalwood tree

Rosemary sprouts contain high levels of many valuable nutrients such as carotene, vitamin B2, vitamin K...

The sprouts of the basil plant also contain low levels of nitrite salt, so they are relatively safe and easy to digest. (Illustration photo).

The sprouts of the basil plant also contain low levels of nitrite salt, so they are relatively safe and easy to digest. (Illustration photo).

Cedar sprouts are quite crispy and soft, we just need to mix salt and sesame oil to have a dish with a very delicious flavor.

Sprouted garlic

Many people often wonder: Can sprouted garlic be used again? In fact, as long as the sprouted garlic is not moldy or discolored, it can continue to be used.

Garlic sprouts contain much higher levels of antioxidants than regular garlic. The levels of these substances increase to their highest level on the 5th day after sprouting.

Therefore, sprouted garlic has more anti-cancer and anti-aging effects than regular garlic.

In addition, those who are not used to eating garlic can try eating garlic sprouts. The sprouts of this tuber are especially rich in fiber, vitamin C, vitamin A, carotene, etc.

Vegetables that should not be eaten when they have sprouted

Potato:Potato sprouts contain solaine, a bitter and poisonous glyco-alkaloid. This toxin is concentrated in the sprouting part, making the potato bitter and toxic to the point of being unsuitable.

Sweet potato:The poison in sprouted sweet potatoes can cause vomiting and stomach pain. If you see sprouts, scoop out the sprouts and soak the potatoes in salt water before eating.

Potatoes are often at the top of the list of vegetables and fruits that should not be eaten when they have sprouted. (Photo: internet source).

Potatoes are often at the top of the list of vegetables and fruits that should not be eaten when they have sprouted. (Photo: internet source).

Lost:The sprouting process not only reduces the nutritional value of peanuts but also increases the water content, which can easily cause poisoning and even increase the risk of liver cancer.

Ginger:When rotten or sprouted, although ginger still has a spicy taste, it will be dangerous due to the sulfur produced during processing. The toxins in sprouted or crushed ginger are especially harmful to the liver, even causing liver cells to become toxic, denatured, and damage the liver's excretory function.

Some legumes:Although bean sprouts are known to be rich in nutrients and vitamins that promote growth and anti-aging, there are inevitably "exceptions".

Some beans such as broad beans, black beans, sword beans, and bird egg beans contain high levels of glucosides that produce hydrocyanic acid, similar to bamboo shoots and cassava. Therefore, we should not eat the sprouts of these beans.

According to Young Knowledge