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植物种子萌发后食用,不但产量高,味鲜美,而且营养价值普遍提高。 笔者近年除研究黄豆芽、绿豆芽、蚕豆芽等传统的菜芽(豆芽)高产方法外,尚对各种菜豆、豌豆、豇豆、花生、芝麻、向日葵、青菜、萝卜、卷心菜、小麦、大麦、水稻、玉米、高粱、小米等种子进行培育作菜芽,发现这些种子发芽后均味美可食,产量提高,可供应市场各方需要。有的菜芽,像豌豆芽等可收
Germination of plant seeds after eating, not only high yield, delicious, but also generally improve the nutritional value. In addition to the research on the high-yielding methods of bean sprouts, mung bean sprouts and broad bean sprouts and other traditional vegetable sprouts (bean sprouts) in recent years, the author also studied on various bean, pea, cowpea, peanut, sesame, sunflower, Rice, corn, sorghum, millet and other seeds for cultivation of vegetable buds, found that these seeds are delicious after germination edible, increased production, can supply all parties in the market needs. Some vegetable buds, such as pea buds can be received