Soybean Sprouts

Mung Bean Sprouts

【Name】

Soybean Sprouts (with Bean Sprouts)

 【Source】

Shen Nong’s Classic of Materia Medica, Middle Grade

 【Frequency of Use】

F

 【Botanical Origin】

The dried seeds of the legume *Glycine max* (L.) Merr. (black soybean) after germination. Mung bean sprouts are the tender sprouts of the legume *Phaseolus radiatus* L. after soaking and sprouting.

 【Characteristics】

The dried seeds are oval, slightly flattened, 0.7-1.2 cm long and 5-7 mm in diameter. The seed coat is blackish-brown or purplish-brown, shiny, with transverse wrinkles or longitudinal cracks, mostly broken, exposing yellowish-white cotyledons. The cotyledons are two, thick; the radicle is slender, extending beyond the seed coat, 5-10 mm long, twisted, light brown, hard, brittle and easily broken. It has no odor, tastes bland, and has a greasy feeling.

 【Identification】

This product is best when the seeds are large, plump, wrinkled, and have short sprouts.

 【Category】

Seeds