Nutrition

When talking about bean sprouts, most people think of mung bean sprouts, which are the most commonly used bean sprouts. But a variety of many other beans and seeds can be sprouted, including alfalfa seeds, sunflower seeds, kidney beans, white beans, peas, lentils and adzuki beans.

In general terms, bean sprouts are the tender, edible shoots of certain bean plants. They are the result of the germination process, through which the nutritive ingredients found in beans and seeds become profoundly modified: starch is converted into glucose and fructose, bean proteins are predigested by specific seed enzymes and transformed into amino acids and more digestible protein nutrients, the water content increases, as well as the vitamin and mineral content does.

Bean sprouts have been used for centuries for their nutritional and medical benefits. They can be eaten raw or lightly cooked or they can be juiced. Flavor varies from sweet delicate to sharp intense, depending on the type of sprout.

Nutritional Benefits:

Bean sprouts are a true concentrate of energy and nutritive principles. Unlike ripe vegetables, whose nutritional value progressively decreases after they have been harvested, bean sprouts retain their nutritional properties until consumed.

Bean sprouts have the richest source of amino acids (for protein), vitamins and minerals, and also contain a good amount of fiber. They contain all types of vitamins (A, B, C, D, E and K), folic acid and are an excellent source of iron, potassium, calcium, phosphorous, magnesium and zinc.

Other nutritional benefits vary depending on the type of sprout. It is interesting to note that mung bean sprouts contain estrogen-like phytochemicals, called isoflavones, which are responsible for some of the many healthy proprieties of these sprouts.

Health Benefits:

Soya bean sprouts:

Although soy contains high protein, but because of the existence of the trypsin inhibitor, its nutritional value is limited. So people promote the consumption of soy products. During the germination process of soybeans, most of these substances are broken down. Our body absorbs approximately 10% more of the protein from soy bean sprouts than the soy bean seeds. In addition, the raffinose and other substances in soy, which can not be absorbed by the body and easily lead to bloating, are sharply declined or even disappear in the germination process, thus avoiding the occurrence of abdominal bloating after eating soy. Soybeans in the germination process, due to the action of the enzyme, the more calcium, phosphorus, iron, zinc and other mineral elements are released, which in turn increased the utilization of the minerals in soybeans. The aspartate urethane in soy bean sprout increased dramatically, it can reduce the accumulation of lactic acid in the body and help to reduce fatigue. In recent years, the scientist found that sprouts contain a interferon Health agent, it can induce interferon, increase the antibiotics of body , increase the anti-virus and the ability of anticancer swollen in vivo .

Mung bean sprouts:

Chinese medicine believes that mung bean sprouts is cool, sweet and non-toxic, can relieve internal heat or fever, nurse people’s internal organs and body . Mung bean sprouts can help the body to relieve toxins, urination and relieve swelling. It also can relieve symptoms of excessive drinking, hot and humid stagnation, eat less ,body fatigue . It is very healthy for the patients ,with hypertension and coronary heart disease , to eat more fried mung bean sprouts in summer . People with green bean sprouts with carp stew, cure milk less than. Mung bean sprouts juice, add sugar, on behalf of the tea, cure urinary tract infection, urine red hot, frequent urination embolism.

Anemia:

Cardiovascular health:

When associated with a low intake of saturated fats (found in meat, poultry and dairy products), the regular consumption of mung bean sprouts can help reduce the blood levels of LDL-cholesterol due to its content in fiber and lecithin. This effect is beneficial to the heart and vessels, since it helps prevent the development of atherosclerosis, the most common cause of cardiovascular disease.

Constipation: Due to their high content in fiber, mung bean sprouts can help improve intestinal motility and relieve the signs of constipation.

Hair and nail fragility:

Hair and nail fragility is often the result of certain nutritional deficiencies, especially proteins, vitamins and zinc. Mung bean sprouts contain high amounts of all these nutrients in a readily available form, and hence they are particularly helpful in preventing and treating hair and nail problems.

Liver health: Mung bean sprouts are an excellent source of lecithin which, besides lowering blood cholesterol levels, helps reduce liver fat, thereby preventing fatty liver, a common liver condition that can result in liver dysfunction.

Menopause:

Skin anti-aging effect:

It has been shown that phytoestrogens found in mung bean sprouts act on certain estrogen-receptors found in the skin, stimulating the synthesis of hyaluronic acid, collagen and elastin, which are vital components of the skin’s structure. Therefore, the regular consumption of mung bean sprouts can help prevent many age-related skin changes, including elasticity and moisture loss.

Stress and tiredness: Mung bean sprouts are a source of readily available energy and other nutrients which are particularly helpful in fighting the signs and symptoms of mental and physical stress and tiredness.

Consumption Tips

Most sprouts can be eaten raw;

if cooking them, sauté very lightly or just a quick blanch or light steam. Do not overcook. Whether raw or cooked, bean sprouts can be used in a variety of dishes, including appetizers, salads, side dishes and snacks.

They can be juiced, as well but usually added to other vegetable juices. To get used to their flavor, it is better to start with a handful of sprouts added to other green juices and then increase the amount depending on your taste.

Caution:

Commercially produced raw sprouts have been associated with food-borne illnesses as the high levels of moisture and heat generated during the sprouting process may have been conducive to the growth of bacteria.

Always ensure that sprouts are kept at refrigerator temperature. Throw away sprouts that smell, have turned dark or are slimy. Rinse sprouts thoroughly with water before consumption.

Some people are allergic to the proteins found in certain legumes or legume sprouts, and hence they are recommended not to consume them at all.