Do you eat mung bean sprouts to lose weight? How is the effect?

Can eating mung bean sprouts help you lose weight?

Eating mung bean sprouts can help you lose weight. Because mung bean sprouts are very low in calories and rich in vitamins, eating mung bean sprouts regularly can be used as a way to assist in weight loss, and the effect is better when combined with other weight loss methods.

Mung bean sprouts are really low in calories and contain sufficient water and fiber, which are factors that are conducive to weight loss. Mung bean sprouts belong to the bean sprouts, are rich in minerals and vitamins, and contain very high vitamin C. They are low-calorie and high-fiber food, which can promote gastrointestinal peristalsis and help digestion. Eating bean sprouts often can often achieve weight loss. The purpose is also rich in dietary fiber. They are a healthy vegetable for constipation patients and have the effect of preventing digestive tract cancer, esophageal cancer, gastric cancer, and rectal cancer; Bean sprouts have very low calories and high moisture and cellulose content. Eating bean sprouts often can achieve the purpose of losing weight.

There are many ways to eat mung bean sprouts. If you want to lose weight, you can choose some simple processing methods to avoid producing more calories. Mung bean sprouts contain cellulose, which can effectively treat constipation and have certain effects on weight loss. They are a very safe weight loss food. Americans admire mung bean sprouts and consider them to be one of the most suitable vegetables for obese people. Blanch the mung bean sprouts with boiling water, add soy sauce and vinegar and eat them cold, which can reduce fat and lose weight; stewing the mung bean sprouts with crucian carp can also beautify the skin. You can also take appropriate amount of mung bean sprouts and winter melon skin, add vinegar to make soup and drink it, which has a good weight loss effect.

How to eat mung bean sprouts to lose weight

stir-fried mung bean sprouts

1. Wash the mung bean sprouts, put them into a boiling water pot and blanch them with water. Remove them after they are cut off, cool them with cold water, drain the water, and place them into a plate;

2. Cut the onions into sections and shred the ginger;

3. Wash the coriander stalks and cut them into 6 cm long sections;

4. Place the wok on high heat, add salad oil and heat it, add shredded ginger and spring onion segments, and then add blanched mung bean sprouts, stir-fry quickly, add refined salt, monosodium glutamate, pepper oil, and dried shrimp, stir-fry until taste.

Cold mung bean sprouts

1. Shred carrots; remove the roots of mung bean sprouts, place them in boiling water and blanch them for about 10 seconds. Remove and rinse them with cold water until cool, drain and set aside.

2. Mix shredded ginger with all seasonings well, add mung bean sprouts and shredded carrot from Method 1, and mix well until fragrant.

Bean sprout soup

1. Wash the mung bean sprouts and remove the roots; blanch the tofu in salt water and cut into slices; wash the green onions and cut them into chopped green onions.

2. Put the oil in a wok and heat it up, add the mung bean sprouts, add appropriate amount of water when frying until the aroma is fragrant, and bring to a boil over medium heat. When the mung bean sprouts are crisp, add the tofu and simmer slowly for 10 minutes. Add salt and chicken essence before taking out of the pan, sprinkle with chopped green onion.