How to choose mung bean sprouts? Are mung bean sprouts poisonous if they are bitter and red?

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2. Is bitterness and redness toxic?

When selecting mung bean sprouts, choose ones with intact roots and no rotten roots, and white ones in color. If the color is off-white or there are no roots, it is likely that it has been soaked in chemical fertilizers. You can also smell it. The fresh bean aroma is better. If you break its bud stem, if there is no water flowing out, it means it is cultivated normally. The bitterness and redness are not caused by poison, but are caused by lack of sun protection.

1. Selection method

1. Color: The color of mung bean sprouts can be said to be very white, but if it is not high-quality bean sprouts, its color will be off-white and lack luster.

2. Bud roots: The roots of good bean sprouts are all It is in very good condition and there will be no root rot. Some bean sprouts are soaked in chemical fertilizers. Such bean sprouts may have no roots or have burned roots.

3. Taste: Fresh and high-quality mung bean sprouts have a fresh bean aroma, while those with added chemicals smell very pungent.

4. Moisture: You can break its bud stems when selecting. If there is water flowing out, it is likely that it has been soaked in chemical fertilizers or added with chemicals. If there is no water flowing out, it means it was cultivated normally.

2. Is bitterness and redness toxic

Whether the mung bean sprouts have turned bitter or turned red, this is just because there is no shading, and they can still be eaten. During the storage period, do not expose it to sunlight, otherwise it will not become bitter or red. However, if it has deteriorated or rotted, it is recommended that you do not eat it.

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