With the high price of vegetables, bean sprouts help families save money with their relatively stable prices. However, sometimes I bought too many bean sprouts and could not be eaten in time, resulting in waste. Although soaking bean sprouts in wate...
With the high price of vegetables, bean sprouts help families save money with their relatively stable prices. However, sometimes I bought too many bean sprouts and could not be eaten in time, resulting in waste. Although soaking bean sprouts in water seems to extend the shelf life, this is actually an incorrect approach from a nutritional point of view.
The nutrients of bean sprouts?
Japanese "hint-pot" website pointed out that bean sprouts are made by soaking beans in water and sprouting in dark places. Although bean sprouts are mostly made of moisture, they still contain some beneficial nutrients, including vitamin C, leaf acid, calcium, decoction and dietary fiber.
Why is it not recommended to soak bean sprouts in water to preserve them?
Although from the perspective of extending and maintaining food, it seems like a convenient way to refrigerate bean sprouts in water, this will lead to the loss of nutrients. Compared with green leaves vegetables, bean sprouts have lower nutritional value, but they still have a certain nutritional value. Water-soluble nutrients, such as vitamin C, leaf acid, vitamin B groups and drills, are easily lost in water.
Therefore, so soaking bean sprouts in water to preserve them is not the best way to do it. It is recommended to place the bean sprouts in an airtight container to avoid long-term immersion and quickly wash them with water to maintain their nutrients. Avoid long-term soaking and avoid boiling, as the boiling process will cause nutrient loss. If heating is required, using microwave ovens can better preserve nutrients.
How to save bean sprouts?
After purchasing bean sprouts, you can make several small holes in the bag with a tooth label and store them in a refrigerated or refrigerated box in the refrigerator. This can extend the shelf life of bean sprouts. If you can't use it, you can also consider cold storage. Quickly wash the bean sprouts and dry them with a kitchen towel, then put them in a cold pot, drain the air and put them in a cold pot. The bean sprouts after detoxification no longer maintain a crispy and refreshing taste, but they are still very practical when stir-frying or making soup.
Eat the roots of bean sprouts
When processing bean sprouts, the roots (boak roots) are sometimes removed, mainly to remove their slightly soft texture and not very good-looking appearance. But from a nutritional perspective, doing so will lose some of the nutritional components. The roots contain rich vitamin C and minerals, especially dietary fibers. Therefore, in home cooking, if the taste and appearance are not high, it is best to eat the roots directly to maintain more nutrients.
