nutrient content
Mung bean powder is rich in inorganic salts and vitamins. In the high-temperature environment, mung bean powder soup is used as a drink, and the lost nutrients can be timely supplemented to achieve the therapeutic effect of clearing heat and eliminating heat. The chemical composition of mung bean powder is protein, fat, carbohydrate, vitamin B1, B2, carotene, nicotinic acid, folic acid, mineral calcium, phosphorus, iron. The protein contained is mainly globulins, and its composition is rich in lysine, leucine, and threonine, but methionine, tryptophan, and tyrosine are relatively small. If porridge is co-cooked with millet, it can increase nutritional value. Mung bean powder contains 21 kinds of inorganic elements, the highest phosphorus content. Another vitexin, β-sitosterol. Each 100 grams of mung bean flour contains 22.1 grams of protein, 0.8 grams of fat, 59 grams of carbohydrates, and 332 kcal of calories.
Phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylglycerol, phosphatidylserine, and phosphatidic acid in mung bean powder phospholipids have an appetizing effect.
Mungbean starch contains a considerable amount of oligosaccharides (pentanose, galactan, etc.). These oligosaccharides are difficult to be digested and absorbed because the human gastrointestinal tract does not have a corresponding hydrolase system. Therefore, mung bean powder has a lower energy value than other cereals, and has an adjuvant effect on obese people and diabetics. Moreover, oligosaccharides are proliferative factors of Bifidobacteria, which are beneficial bacteria in the human intestine. Regular consumption of mung bean powder can improve the intestinal flora, reduce the absorption of harmful substances, and prevent certain cancers.
Mungbean flour is also a good raw material for the extraction of plant-derived SOD. The SOD oral liquid prepared from mung bean powder as a raw material contains chemically modified SOD which is not destroyed by gastric acid and pepsin, and has an extended half-life, and is suitable for oral absorption by the human body. In addition to SOD, the oral liquid is also rich in amino acids, β-carotene and trace elements and other nutrients, and has a good anti-aging function. In addition, there are experiments show that the mung bean powder in the antimony has both antibacterial activity, but also a local hemostasis and promote wound repair, and thus have a certain therapeutic effect on a variety of burns.
During the germination process of mung bean flour, due to the action of enzymes, the decomposition of phytic acid is promoted, and more phosphorus, zinc and other minerals are released and can be fully utilized by the human body. When mung bean flour germinates, the contained carotene increases two to three times, B2 increases two to four times, niacin increases more than twofold, folic acid doubles, and B12 increases tenfold. Americans admire mung bean sprouts and think it is one of the best foods for obese people. It is easy to eat and not fat.
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