Mung bean sprouts may be ordinary looking, but they are amazingly effective in lowering blood lipids. Mung bean itself is a good cholesterol-lowering food, and during its sprouting process, the vitamin C content can reach as much as six or seven times of the original mung bean content. The dietary fiber of mung bean sprouts can also help remove cholesterol from the body. Mung bean sprouts are suitable for stir-frying, and the oil and salt should not be too much. It is best to add some shredded ginger and vinegar when stir-frying, as ginger is hot and can offset the coldness of bean sprouts, and vinegar can reduce the loss of vitamins in bean sprouts.