研究发现，经过发芽之后的大豆和绿豆蛋白质含量比未萌发时的蛋白质含量增加了，萌发的大豆和绿豆脂肪含量比未萌发时脂肪含量有所降低。
The results indicated that. the protein contents of soybean and green bean after the germination are higher than it before, But the fat contents are reduced.
研究发现，经过发芽之后的大豆和绿豆蛋白质含量比未萌发时的蛋白质含量增加了，萌发的大豆和绿豆脂肪含量比未萌发时脂肪含量有所降低。
The results indicated that. the protein contents of soybean and green bean after the germination are higher than it before, But the fat contents are reduced.
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