Can green bean sprouts still be eaten after being frozen and transparent

Green bean sprouts that turn transparent after being frozen are generally not recommended for consumption. Freezing can cause damage to the cell structure of mung bean sprouts, resulting in water crystallization that makes the texture soft and transparent, significant loss of nutrients, and possible growth of bacteria. The frozen mung bean sprouts undergo cell wall rupture due to low temperature, and water forms ice crystals that pierce the tissue. After thawing, they appear transparent and soft. This physical change causes a significant loss of water-soluble nutrients such as vitamin C and B vitamins, and a significant decrease in taste. At the same time, the freezing environment cannot completely suppress microbial activity, and some low-temperature resistant bacteria may slowly reproduce, especially during the thawing process when temperature changes are more likely to accelerate spoilage. If transparent mung bean sprouts are found to be accompanied by mucus, odor, or yellow color, it clearly indicates spoilage.

In rare cases, mung bean sprouts that are briefly frozen and well sealed, without any odor or texture abnormalities after thawing, can be cooked at high temperatures or consumed. However, it should be noted that mung bean sprouts that have been frozen for more than 24 hours may have an increase in nitrite content, which can cause discomfort for those with weak gastrointestinal function after consumption. If there is significant temperature fluctuation or packaging damage during storage, there is a risk of contamination by pathogenic bacteria such as Listeria monocytogenes.

Fresh mung bean sprouts are recommended to be refrigerated and consumed within 2 days. Freezing will significantly reduce their edible value. Daily cooking methods such as cold stir fry and quick stir fry can be chosen to avoid prolonged soaking or high-temperature cooking. If you need to extend the shelf life, you can blanch and drain, then pack and refrigerate, but it is still recommended to consume as soon as possible. Green bean sprouts that exhibit characteristics such as transparency and stickiness should be discarded to avoid food safety issues caused by small losses.