🚚 The Fastest Delivery Time : Air Transport Once A Week. Pre -order once every week, and the order is cut at 5 pm on Wed. Arrived Every Saturday.
🐝 Supplier / Place Of Origin：Lyfegreen / Taiwan
🔖 Certification： Taiwan Organic Certification
🌱 Producer Introduction：
Lyfetribe builds a health and wellness platform, Lyfegreen was founded as a joint collaboration between Lyfetribe and Fushan Grange, taiwan’s leading social enterprise for organic agriculture and sustainable producers.
Today, Lyfegreen supports and works with a network of more than 100 carefully curated organic farms and sustainable producers across taiwan, showcasing an array of over 200 varieties of fruits and veggies throughout the year.
Our mission: fresh, high-quality and diversified are the core of our work. In addition, we don't want to only sell fruits and vegetables. We want to help you discover a new healthy food concept and contribute to a more sustainable world.
There are also airline shipping every week to hong kong and ship directly after arriving at hong kong, so the fruits and vegetables are 100%fresh.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Binomial Name：Glycine max (L.) Merr.
Other Names：Soy Bean Sprouts
Product Description：Sweet and flat. It has the curative effect of clearing away heat, removing dampness, moistening the intestines, nourishing qi, and promoting body fluid and moisturizing dryness. Sprouts also contain protein, fat and minerals, and contain a large amount of vitamin B complex, especially B2 and B12, which can beautify the skin, eliminate fatigue and restore physical strength.
Vegetable markets are cultivated all over the country.
Variety：Soybean sprouts are white sprouts that are soaked with soybeans and germinate in no light and soil and under suitable conditions, so they are attached with thin light brown radicles, thick white embryos and yellow cotyledons. If soaked for a long time, it will grow long fibrous roots. Although it is a product of soybean seed germination after soaking in water, it is mainly used to make vegetables for human consumption. Soybean sprouts are also the most common soybean sprouts in Hong Kong. Other common varieties include pea sprouts, broad bean sprouts, and alfalfa sprouts. Soybeans are also a rich source of high-quality protein, which helps repair and build cells and promote development.
Supply Season：Hong Kong is available all year round.
Storage Method：Bean sprouts should not be stored. It is recommended to buy them now, or store them in a low-temperature dark place to prevent them from continuing to grow. You can put the bean sprouts in a fresh-keeping bag and store them in the refrigerator for about 1 week.
#Should Be / Avoided：
Appropriate: Suitable for ordinary people, especially for those with stomach heat, constipation, hemorrhoids, and for women with pregnancy-induced hypertension, silicosis, obesity, and cancer.
Taboo: Soybean sprouts are cold in nature, so people with spleen and stomach deficiency, diarrhea and loose stools should not eat. Gout patients should not consume large amounts.
Suitable: 1. Bean sprouts and olive oil: The carotenoids contained in bean sprouts and the vitamin E of olive oil are matched with each other, which can strengthen the effect of vitamin E, help to improve rough skin and delay aging. 2. Bean sprouts and pork lean meat: Bean sprouts containing vitamin C and protein-containing pork lean meat are eaten at the same time, which can promote the synthesis of collagen, show shiny and elastic skin, and improve human immunity at the same time. 3. Bean sprouts, carrots, water chestnuts, minced pork: can bring about the therapeutic effect of invigorating the spleen and nourishing the middle, nourishing yin and moisturizing dryness. Avoid: 1. Bean sprouts and apples: When the minerals of bean sprouts meet the fruit acid of apples, they will produce substances that are not easily digested by the human body, which will not only affect the absorption of nutrients, but also cause vomiting and abdominal pain. 2. Bean sprouts and low sodium salt: Bean sprouts and low sodium salt are also rich sources of potassium. At the same time, eating them will increase the chance of excessive potassium intake, which may cause symptoms such as muscle weakness and arrhythmia.
Cooking Skills：The edible parts are the hypocotyls and cotyledons of soybean seedlings. Soak the bean sprouts in water for about 15 minutes, wash and remove the roots before cooking.
Notes：Korean cold bean sprouts is a spicy appetizer made of raw bean sprouts marinated with salt and other seasonings.
Dish：Soybean sprouts fried pork floss, dry stir-fried soybean sprouts, pork ribs and soybean sprouts soup, soybean sprouts tofu fish head soup.
Suggested Eating Method：
The edible part is the lower embryonic axis and citrles of soybean seedlings. Soak the bean sprouts in the water for about 15 minutes, and then cook it after washing the root.
🥗 Recipe (English Version)：
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
🔅Precautions (English Version)：
☘️ Preserve vegetables
1. Leafy vegetables and softer vegetables, if packaged, should be placed in the cold box in the original package;
2. Organic Vegetables are more prone to spoilage if they have water droplets. Put the vegetables in a ventilated place to dry or wipe off the water vapor, then wrap the vegetables in slightly damp newspaper and put them in a plastic bag before refrigerating. ;
3. Organic vegetables do not use preservatives or special treatments. Vegetables are generally stored for three to five days. Some vegetables will decompose enzymes, so they should be eaten as soon as possible.
☘️ How to wash vegetables
1. Wash vegetables before cooking to keep them fresh;
2. It is not advisable to soak the vegetables for too long, and they should be washed first and then cut to avoid the loss of vitamins;
3. Washing vegetables with dilute salt water or Dish Drop can easily remove vegetable insects;
4. Cut vegetables with a stainless steel knife to reduce vitamin loss;
5. Vegetable leaves contain a lot of nutrients, so you should avoid shredding, chopping or grinding the leaves;
6. Immediately after cutting, to avoid the loss of vitamins due to air oxidation.