The Many Benefits of the Mung Bean Sprout

Whenever you hear someone refer to “bean sprouts”, chances are, they are referring to mung bean sprouts. It makes sense that there are many different kinds of beans sprouts, as there are many different kinds of beans, but over time, the sprouts of the mung bean have just simply become the quintessential “bean sprout”.
These sprouts are most commonly used in Asian cooking, although the bean itself is indigenous to India and Pakistan. Even though it is definitely used for cooking in these countries, mung bean sprouts are usually always a main ingredient in any Chinese dish. This is most likely why they have simply become known as “bean sprouts”.
These sprouts are served many different ways, from raw, to slightly cooked, to completely cooked in many different kinds of stir-fry dishes. We all know that nutrients are lost the more a vegetable is cooked, so obviously raw sprouts offer the most nutrition, but because of the high amount of nutrients sprouts offer in general, it is always better to eat a vegetable as a sprout than as a “full grown” food.
Here are some of the benefits mung bean sprouts can offer you:
A� High in Vitamins A, B, C, and E
A� High in Amino Acids
A� High in Protein
A� High in Calcium, Potassium, Iron, and Magnesium
A� Low in Calories
A� Low in Cholesterol
A� High in Bio-Available Enzymes
A� High in Fiber
In addition, the fact that anyone who has a little bit of space and a little bit of time can grow their own sprouts, makes them an easy a quick source of food. The sprouts can be ready for consumption in as few as 3 days, and as long as they are refrigerated, they can be consumed up to 10 days after harvest.
Even if you’re not much of a chef, I’m sure you can find some kind of use for these yummy sprouts!

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