Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What is the history of beansprouts in china?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the history of beansprouts in china?),it will help you,my kids.
Answer:
ALL ABOUT SPROUTS
Long a staple of Oriental and vegetarian diets, sprouts are nutritious, flavourful, and blend extremely well with all kinds of foods. They contain minerals, protein and any of the vitamins essential for a healthy life. Nutritionists have come to realize sprouts are one of the few complete foods. They are rich in vitamin C, as citrus fruits.
Sprouts’ health giving components originate in each bean, grain and seed’s embryo. The future plant tissue contains nutrients to nourish the growth. They fade away only after the new plant takes root, feeding off minerals in the soil, or the chlorophyll of leaves.
Sprouts must be harvested early and consumed before nutritional reserves are absorbed by the seeds scientist Determined that the vast majority pod all vegetation produces edible sprouts, from alfalfa sprouts to garbanzo beans and cereals. Potato and tomato sprouts are poisonous.
Sprouts can be added to appetizers, salads, sandwiches, even desserts as they take on the flavour of the foods in the mix, give a new texture dimension, and some taste of their own. Raw sprouts blended into vegetable juices add pizzazz.
Each spore has a unique taste, ranging between sweet and bitter. If you are looking for unique flavours, add mung, alfalfa and lentil sprouts to soups, stir-fries, salads, sandwich fillings, meat loaves, even into bread dough. Alfalfa and mustard seed sprouts can be substituted for scallions and celery in chicken and tuna salads
There are three types of spouts – seed-, grain- and bean. Alfalfa, clover, millet, radish and sesame sprouts belong to the seed family, taste sweet and are rich in vitamins C and K, and minerals. Barley, oat, rye and wheat sprouts are usually sweet a and may be used in baking. All may be dried and ground, are rich in vitamin E and protein. These are the grain sprouts. Bean sprouts are divided into three classes; tender beans, (including green lentils and mung beans) tough beans and the soy family.
In 1282 B C the Chinese Emperor Shen-Nung has recorded his success in growing mung beans and now scientists have established that their high vitamin A and C levels. They also contain substantial amounts of calcium, phosphorus, and iron. Tender bean sprouts are a staple of almost all Oriental cuisines., Kidney-, lima-, navy- and pinto bean sprouts, belong to the tough beans sprouts family and require intensive farming.
The soy family includes the soybean along with garden peas and garbanzo (chick) peas. All contain significant amounts of vitamins A, B complex, C and F, calcium, phosphorus, iron and lecithin.
Nuts with thick hulls can also yield sprouts, such as almond-, peanut- and pumpkin-seed sprouts, which possess a bitterish taste, but enhance the taste of other foods.
Sprouts grow effortlessly and can be harvested shortly after planting. Of all, mung beans have the shortest growth cycle. The basic sprouting equipment consists of a large container, a measuring cup, paper towels and a wire-mesh strainer. After harvest, sprouts should be placed in plastic bags and refrigerated./ A few drops of water per day, or a damp towel in the bag, will keep them fresh for up to ten days.
Sprouts retain their natural flavour best when simply sautéed in butter or olive oil, but can also be steamed, baked or toasted. Sprouts represent a welcome changes to your diet from both culinary and health perspectives.
First, a bit of clarification. By bean sprouts I am referring to mung bean sprouts, the distinctive plump silver sprouts with two yellowish "horns" at one end and a scraggly tail that come from the sprouted seeds of the mung bean plant.
The Chinese have been growing mung bean sprouts (nga choy or nga choi) for approximately 3,000 years. However, the popularity of bean sprouts in the west is a more recent phenomenon. Many of us first got turned on to sprouts during the health conscious seventies, when we began piling them onto green salads or in tofu burgers. And why not? Not only are bean sprouts high in protein, vitamin C and Folacin, but they are a dieter's dream. According to the U.S. Department of Agriculture, one cup of bean sprouts contains a mere twenty-six calories. They are low in salicylate, a naturally occurring chemical in plants that some individuals have difficulty tolerating. (Aspirin is acetyl salicylic acid). In Chinese medicine bean sprouts are considered to be a yin or cooling food.
Both the texture and taste of mung bean sprouts - crunchy with a delicate hint of sweetness - enhances a number of popular Chinese dishes, from Egg Rolls to stir-fries and salads. In The Oxford Companion to Food, Alan Davidson notes that stir-frying bean sprouts releases a protein that isn't available when they are eaten raw. However, to maintain their crisp texture, they shouldn't be stir-fried longer for longer than about thirty seconds.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
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Kitty said: Yes.What is the history of beansprouts in china?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the history of beansprouts in china?),it will help you,my kids.
Answer:
ALL ABOUT SPROUTS
Long a staple of Oriental and vegetarian diets, sprouts are nutritious, flavourful, and blend extremely well with all kinds of foods. They contain minerals, protein and any of the vitamins essential for a healthy life. Nutritionists have come to realize sprouts are one of the few complete foods. They are rich in vitamin C, as citrus fruits.
Sprouts’ health giving components originate in each bean, grain and seed’s embryo. The future plant tissue contains nutrients to nourish the growth. They fade away only after the new plant takes root, feeding off minerals in the soil, or the chlorophyll of leaves.
Sprouts must be harvested early and consumed before nutritional reserves are absorbed by the seeds scientist Determined that the vast majority pod all vegetation produces edible sprouts, from alfalfa sprouts to garbanzo beans and cereals. Potato and tomato sprouts are poisonous.
Sprouts can be added to appetizers, salads, sandwiches, even desserts as they take on the flavour of the foods in the mix, give a new texture dimension, and some taste of their own. Raw sprouts blended into vegetable juices add pizzazz.
Each spore has a unique taste, ranging between sweet and bitter. If you are looking for unique flavours, add mung, alfalfa and lentil sprouts to soups, stir-fries, salads, sandwich fillings, meat loaves, even into bread dough. Alfalfa and mustard seed sprouts can be substituted for scallions and celery in chicken and tuna salads
There are three types of spouts – seed-, grain- and bean. Alfalfa, clover, millet, radish and sesame sprouts belong to the seed family, taste sweet and are rich in vitamins C and K, and minerals. Barley, oat, rye and wheat sprouts are usually sweet a and may be used in baking. All may be dried and ground, are rich in vitamin E and protein. These are the grain sprouts. Bean sprouts are divided into three classes; tender beans, (including green lentils and mung beans) tough beans and the soy family.
In 1282 B C the Chinese Emperor Shen-Nung has recorded his success in growing mung beans and now scientists have established that their high vitamin A and C levels. They also contain substantial amounts of calcium, phosphorus, and iron. Tender bean sprouts are a staple of almost all Oriental cuisines., Kidney-, lima-, navy- and pinto bean sprouts, belong to the tough beans sprouts family and require intensive farming.
The soy family includes the soybean along with garden peas and garbanzo (chick) peas. All contain significant amounts of vitamins A, B complex, C and F, calcium, phosphorus, iron and lecithin.
Nuts with thick hulls can also yield sprouts, such as almond-, peanut- and pumpkin-seed sprouts, which possess a bitterish taste, but enhance the taste of other foods.
Sprouts grow effortlessly and can be harvested shortly after planting. Of all, mung beans have the shortest growth cycle. The basic sprouting equipment consists of a large container, a measuring cup, paper towels and a wire-mesh strainer. After harvest, sprouts should be placed in plastic bags and refrigerated./ A few drops of water per day, or a damp towel in the bag, will keep them fresh for up to ten days.
Sprouts retain their natural flavour best when simply sautéed in butter or olive oil, but can also be steamed, baked or toasted. Sprouts represent a welcome changes to your diet from both culinary and health perspectives.
First, a bit of clarification. By bean sprouts I am referring to mung bean sprouts, the distinctive plump silver sprouts with two yellowish "horns" at one end and a scraggly tail that come from the sprouted seeds of the mung bean plant.
The Chinese have been growing mung bean sprouts (nga choy or nga choi) for approximately 3,000 years. However, the popularity of bean sprouts in the west is a more recent phenomenon. Many of us first got turned on to sprouts during the health conscious seventies, when we began piling them onto green salads or in tofu burgers. And why not? Not only are bean sprouts high in protein, vitamin C and Folacin, but they are a dieter's dream. According to the U.S. Department of Agriculture, one cup of bean sprouts contains a mere twenty-six calories. They are low in salicylate, a naturally occurring chemical in plants that some individuals have difficulty tolerating. (Aspirin is acetyl salicylic acid). In Chinese medicine bean sprouts are considered to be a yin or cooling food.
Both the texture and taste of mung bean sprouts - crunchy with a delicate hint of sweetness - enhances a number of popular Chinese dishes, from Egg Rolls to stir-fries and salads. In The Oxford Companion to Food, Alan Davidson notes that stir-frying bean sprouts releases a protein that isn't available when they are eaten raw. However, to maintain their crisp texture, they shouldn't be stir-fried longer for longer than about thirty seconds.
correctness,It's Non-profit and only for informational purposes.
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