Eating sprouts essentially means you’re getting the most benefit out of the plant in its most biologically concentrated form, and this translates to nutrients, protein and dietary fibre.
Toss these sprouts into your salad, use them in sandwiches or make a simple stirfry, and you’ll increase the amount of health benefits in your diet. Let’s explore the types of sprouts that are powerful sources of nutrients that shouldn’t be overlooked!
Mung Bean Sprouts
Mung beans sprouts are high in dietary fibre, iron, vitamin K, vitamin C, E and B vitamins. These sprouts have a crisp and nutty flavour to it. A cup of mung bean sprouts has 3.2 grams of protein, which makes it essential for the immune system and tissue maintenance. It also plays a role in reducing cardiovascular diseases.
The green mung bean sprout has considerably more protein content than the white bean sprout as the protein-containing bean is still present.
Mung bean sprouts can be consumed raw or they can be cooked after a brief sprouting process which can help to reduce antinutrients.
Want to know more: https://www.superfoods-for-superhealth.com/mung-bean-sprouts.html