Mung bean sprouts are a familiar food that every vegetable store sells. They are often used as a nutritious food and are a popular side dish for many meals. Mung bean sprouts are also nutritious because they contain many vitamins, fiber, and vitamin C.
Stir-fried mung bean sprouts with liver, a classic mistake: One of the classic dishes that Vietnamese people often make with mung bean sprouts is stir-fried mung bean sprouts with pork liver, chicken liver, chicken innards, or diced chicken gizzards mixed with mung bean sprouts. This familiar cooking method is almost known by everyone. However, it is extremely wrong. This is because mung bean sprouts are rich in vitamin C, but liver is rich in copper. When combined with pork liver, mung bean sprouts lose their effectiveness because the vitamin C is depleted.
In addition, the following ways of using mung bean sprouts are also harmful:
Eating raw and not washing thoroughly: Even home-grown mung bean sprouts need to be careful because the fermentation process can be heavily contaminated, with microorganisms that thrive in a dark, moist, high-temperature environment. Therefore, eating raw mung bean sprouts can increase the risk of bacterial infections and food poisoning. Therefore, it is advisable to blanch them in boiling water, wash them thoroughly, and soak them in alkaline water to remove bacteria.
Eating mung bean sprouts on an empty stomach: Eating mung bean sprouts on an empty stomach can cause gastric irritation, leading to diarrhea and pain. People with additional symptoms of cold hands and feet, diarrheal pain, will make the condition more severe if they eat mung bean sprouts while hungry.
Mung bean sprouts with chemicals often have no roots, thick stems, and are white.
Eating too many mung bean sprouts: Mung bean sprouts are indeed good, but you should not eat too many as they can cause coldness in the body. It is not advisable to eat more than 500g per day. Eating too many mung bean sprouts at once can also cause indigestion and bloating. Furthermore, mung bean sprouts purchased from outside markets cannot determine their origin and have the risk of being heavily contaminated with chemicals, which can cause serious illnesses, liver and kidney damage, and even cancer. When buying mung bean sprouts, pay attention to those that are too plump, white, and have no roots as they are risky. It is best to make them at home because mung bean sprouts are easily fermentable and can quickly become spoiled.
Eating mung bean sprouts while taking medication: One of the characteristics of mung beans and mung bean sprouts is their detoxification properties. Therefore, if you eat them with medication, it will reduce the efficacy of the medication.
Eating mung bean sprouts while having chronic gastritis: People with chronic gastritis will exacerbate their condition if they eat mung bean sprouts, and may even experience abdominal pain and frequent diarrhea, leading to dehydration, stagnation of blood and qi, causing muscle and joint pain, weak stomach, and other gastrointestinal diseases such as chronic gastritis.
Eating mung bean sprouts can be dangerous for those with cold hands and feet, weakness: If your hands and feet are often cold, you feel weak, have back and leg pain, loose stools…eating mung bean sprouts will make the condition worse.
Eating mung bean sprouts safely:
If you make mung bean sprouts at home, it will be safer than buying them from markets. You can easily make them in a few days, simply soak the beans in water for 12 hours to allow them to absorb water, then put them in a plastic bottle with a small hole or use a bamboo basket to line the bottom with leaves or a cloth, and let them sprout after 2-3 days.
When eating raw, it is recommended to blanch them in boiling water to ensure bacteria are killed and clean the sprouts.
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