Why do mung beans germinate when soaked in water?

Students will know about it. Originally, mung beans are seeds, which can be stored for a long time in dry water, that is, most of the water inside is evaporated, and can be stored for about a year after drying; As soon as the seeds are soaked in water, they seem to have life and begin to absorb water and germinate (this is the characteristic of living seeds, such as fried beans, which can absorb water and grow, but will not germinate). Only the seeds dried by the sun are alive.

If there is a tiny bud in the seed (biologically called an embryo), the cell will split (that is, a cell will split into two, grow into four, and four will split into eight). In this way, this period of time is the fastest time for plants to grow, and they will sprout in a few days. Note: Generally, seed cells need oxygen when they divide and grow. If there is no oxygen, they will only rot if they expand.

Mung bean sprouts are made by soaking mung beans in water and sprouting them. During the germination of mung beans, the amino acids contained in protein can be recombined, which greatly improves the amino acids lacking in mung beans and makes the proportion of amino acids more suitable for human needs, thus improving the nutritional value of mung beans; Mung beans usually do not contain vitamin C, but they are rich in vitamin C after germination. Cooking soup also has a certain effect of clearing away heat and relieving summer heat, but high temperature will destroy vitamin C. If you want to take more vitamin C, you can soak germinated mung beans in water for a few days and turn them into mung beans to eat. It is also a good choice.