Is the sprout from mung beans a root or a stem

The sprouts that grow from mung beans are stems rather than roots. The first thing to break through the seed coat when mung beans sprout is the embryonic root, but the white part of mung bean sprouts commonly consumed in daily life is mainly the hypocotyl and young stem, and the true root is usually removed. During the germination process of mung beans, the embryonic root will first grow downwards to form the main root, but this part is usually removed before consumption. The common white slender part of mung bean sprouts in the market is developed from the hypocotyl and belongs to the abnormal structure of the stem, which has the function of transporting water and nutrients. As the lighting conditions change, two green cotyledons and true leaves will gradually grow at the top, further confirming the characteristics of the stem. If mung bean sprouts continue to grow in a dark environment, the hypocotyl will excessively elongate without producing chlorophyll, forming common yellow white bean sprouts. If exposed to light, the stem will shorten and turn green, and the leaves will unfold. At this time, the root hairs may develop simultaneously but are relatively slender. From a botanical perspective, stems and roots can be distinguished by features such as the presence of nodes and buds, and the presence of long root hairs. Green bean sprouts clearly conform to the structural characteristics of stems.

It is recommended to choose fresh products with plump stems and short roots for daily consumption of mung bean sprouts, and avoid purchasing products with browning or odors. Green bean sprouts are rich in vitamin C and dietary fiber, suitable for cold mixing or quick stir frying to preserve nutrients. For those with weak gastrointestinal function, they need to be thoroughly heated. When spontaneously sprouting mung beans, attention should be paid to container disinfection and avoiding light and moisture to avoid mold contamination that may affect food safety.