How to Peel Fresh Green Bean Sprouts

Raw mung bean sprouts generally do not need to be peeled and can be consumed directly after washing. The outer skin of mung bean sprouts is rich in dietary fiber and some nutrients, and peeling them will reduce their nutritional value. The outer layer of mung bean sprouts is relatively thin and tender, and after thorough cleaning, it will hardly affect the taste. The dietary fiber in the outer layer helps promote gastrointestinal peristalsis and is somewhat helpful in improving constipation. During the sprouting process, the outer skin of mung bean sprouts will naturally crack and soften, allowing them to ripen synchronously with other parts during cooking. If individual skins are damaged or have abnormal colors, they can be easily removed, but overall preservation is more in line with nutritional principles. In rare cases, if you pursue an extremely delicate taste, you can use the method of quickly blanching and then chilling to slightly shrink the outer skin, and then gently rub it with running water. However, this method may result in the loss of some water-soluble vitamins, and improper operation may damage the integrity of the bud. For people with weak digestive function, extending the blanching time appropriately can improve digestion and absorption more than peeling.

It is recommended to rinse mung bean sprouts 3-4 times with running water before consumption, with a focus on rinsing the roots and crevices of the sprouts. It can be stir fried with ingredients such as shredded carrots and fungus, or blanched and cold mixed to preserve maximum nutrition. When storing, pay attention to keeping it dry and ventilated, avoiding direct sunlight that can cause vitamin C to decompose. It is recommended to buy and eat it now to ensure freshness.