What are the benefits of eating bean sprouts in spring?

Eating bean sprouts in spring can help supplement vitamins, provide dietary fiber, promote hydration, regulate metabolism, and stimulate appetite. Their tender and easily digestible characteristics align well with the health needs of spring, making them suitable for most people. However, consumption should be moderate according to individual conditions.

1. Supplement vitamins: Bean sprouts (such as mung bean sprouts and soybean sprouts) are rich in vitamin C and B-complex vitamins. In spring, people are prone to vitamin deficiencies; moderate consumption of bean sprouts can help compensate for insufficient intake and support normal functions of the skin, mucous membranes, and nervous system.

2. Provide dietary fiber: Bean sprouts contain abundant dietary fiber, which promotes intestinal motility and helps relieve constipation that may result from reduced physical activity or greasy diets during spring. They also help slow down the rise in blood glucose after meals.

3. Promote hydration: Bean sprouts have a water content exceeding 90% and a refreshing texture. As spring weather tends to be dry, consuming bean sprouts can simultaneously replenish nutrients and increase fluid intake, helping alleviate symptoms such as dry mouth and dry skin.

4. Regulate body metabolism: The phytochemicals (e.g., soy isoflavones) and minerals (e.g., potassium) in bean sprouts can assist in regulating metabolism and promoting the elimination of metabolic waste, supporting the traditional spring wellness principles of "soothing the liver, regulating qi, and clearing residual cold."

5. Stimulate appetite: Some individuals may experience decreased appetite due to "spring fatigue." Bean sprouts, with their crisp texture and mild flavor, can be prepared by stir-frying or cold mixing to stimulate taste buds and enhance appetite.

Before consumption, bean sprouts should be thoroughly washed to remove impurities from the roots. Avoid overcooking or excessive stir-frying to minimize nutrient loss. Choose fresh sprouts only—discard any that appear slimy or have an unusual odor to avoid consuming spoiled produce.