Mung bean sprouts are used extensively in Asian cuisine and can be found in nearly any supermarket in America. If you can’t find them fresh, you’ll at least find them in a can. Despite their availability, Westerners don’t use them as an ingredient very often.
If you are one of the many who don’t regularly purchase bean sprouts, you are missing out on the many ways they complement a variety of dishes as well as their many health benefits.
Health Benefits of Mung Bean Sprouts
Often just referred to as bean sprouts, these nutritional powerhouses are produced from mung beans. When fresh, the long, thin, white sprouts are crisp and tasty, delivering a welcome texture and mild nutty flavor to everything from salads to stir-fries. They also happen to contain pure forms of vitamins A, B, C, K and E as well important minerals, including copper, manganese, calcium, iron and potassium.
Many health advocates and health-conscious eaters are already aware of this two-fisted punch of vitamins and minerals. The actual nutritional content is not sufficient as a total source of vitamins and minerals for the day. However, when consumed with other healthy, nutritious foods — and as a substitute for less wholesome foods — bean sprouts certainly deliver.
Additionally, bean sprouts don’t contain any cholesterol, and one cup of mung bean sprouts contains only about 30 calories. One cup also delivers 3 grams of protein, another bonus for vegetarians. On top of all that, sprouts are a high source of fiber.
All together, the combination of vitamins and minerals aid in heart health, bone health and eye health. As an extra bonus, they contain a high concentration of enzymes facilitating the digestive process.
When to Use Mung Bean Sprouts
Mix bean sprouts with a few drops of soy sauce for a healthy snack, or use them to replace noodles and rice. They are exquisite in stir-fries, especially when you add an assortment of herbs and spices such as ginger and garlic for an extra dose of vitamins and health benefits. You can also use mung bean sprouts in coleslaw, wraps and omelets.
What are some of the creative ways you can think of to make use of this delectable sprout?