• 물만먹고자라요
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• no.19
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• pp.76-79
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• 2007

• 물만먹고자라요
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• no.18
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• pp.30-31
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• 2007

• 물만먹고자라요
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• no.18
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• pp.38-39
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• 2007

• 물만먹고자라요
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• no.18
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• pp.56-57
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• 2007

• 물만먹고자라요
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• no.19
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• pp.36-40
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• 2007

• 물만먹고자라요
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• no.19
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• pp.70-73
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• 2007

• 물만먹고자라요
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• no.19
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• pp.74-75
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• 2007

• 물만먹고자라요
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• no.19
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• pp.14-23
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• 2007

• The Journal of Korean Medical History
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• v.21 no.1
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• pp.109-115
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• 2008

Bean sprouts have been one of the vital food for our ancestor for a long time. They were also hardy wild plants or first-aid medicine for needy people. Even nowadays they are served at table. For examples, bean curd, bean-curd dregs, bean sprouts, soybean paste, fermented soybeans, hot pepper paste, and soy are our daily food. Moreover bean sprouts are widely favored at the age of the well-being. Bean sprouts for a recover from a hangover, soybean paste for the prevention of cancer, beans leaf as the best well-being food for a diet, and so on. Thus the paper explains the origin of bean sprouts and their application as a food or medicinal stuff with the analysis of the various and wide-spread records.

• Journal of Nutrition and Health
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• v.10 no.3
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• pp.7-9
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• 1977

Quantitative analysis of harmful Hg in edible bean sprouts was carried out by the Atomic Absorption Spectrophotometer (Perkin-Elmer Model 403). The samples studied as shown in Table 2. are edible bean sprouts (36) which wet·e collected from Gwangju area. It was investigated that the Mercury (Hg) content of edible bean sprouts was from 0.0098 ppm to 0.533 ppm (average 0.240). Mercury contaminated edible bean sprouts studied, was about 50 percentage of total samples.