Why is bean sprouts good for you

Mung bean sprouts are one of the most commonly consumed types of sprouts. You can find mung bean sprouts used in many different dishes , from Chinese to Brazilian cuisines. They're a popular food choice because of their antioxidant content and potential medicinal uses.

About grams 3. Although mung bean sprouts are popular, there are many different types of bean sprouts that are commonly consumed. This means that a number of aspects of bean sprouts may vary, including their age and nutritional content.

Commonly consumed bean sprouts are :. Bean sprouts are generally recognized as nutrient-rich foods as the sprouting process increases their protein content. In grams 3. However, mung bean sprouts have only a fraction of that protein content, with just 3 grams or 6 percent of the DV. While they're not the richest in protein, mung beans are known for containing very low amounts of carbohydrates: just 5. However, kidney bean sprouts are also low in carbohydrates, with just 4.

Most bean sprouts are considered to be low in fat. Lentil sprouts, mung bean sprouts and kidney bean sprouts all have between 0. This isn't true for all sprouts, however. So do the benefits outweigh the risks? Food poisoning can cause unpleasant symptoms ranging from nausea to vomiting. These 9 high-risk foods are the most likely to cause food poisoning.

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Kidney bean sprouts. Lentil sprouts. Pea sprouts. Chickpea sprouts. Mung bean sprouts. Soybean sprouts. Adzuki bean sprouts. Sprouting instructions. Precautions for eating bean sprouts. The bottom line. Nutrition experts have noted that "sprouts provide excellent quality nutrients and, by weight, are the rich sources of an array of vitamins, minerals and anti-oxidants.

Research has shown that some sprouts from bean sprouts to broccoli sprouts have fairly high levels of phytonutrients , many of which have antioxidant properties. A small, short-term study of broccoli sprouts found that their antioxidants could lower total and LDL "bad" cholesterol, and significantly increase HDL "good" cholesterol in human participants.

Another study of broccoli sprouts in people with type 2 diabetes found that their antioxidants offered benefits such as improved cholesterol levels and decreased insulin resistance and vascular complications. The study authors noted that "the bioactive components of young broccoli sprouts make it an excellent choice for supplementary treatment in type 2 diabetes. More research is needed in this area, but some preliminary studies show that the antioxidants in mung bean sprouts can have several powerful anti-inflammatory effects.

They can contribute to the treatment of cancer, hypertension high blood pressure , and sepsis a serious, systemic inflammation of the body. People who are allergic to soy should not consume soybean sprouts.

People with peanut allergies may also experience reactions when consuming sprouts made from various beans. Bacteria can thrive in a warm, humid environment, which are exactly the conditions in which sprouts are grown. As a result, there have been outbreaks of foodborne illness associated with eating raw and lightly cooked sprouts. People at high risk of food poisoning such as children, pregnant women, and anyone with a compromised immune system shouldn't eat sprouts unless they are fully cooked.

Mung bean sprouts and alfalfa sprouts are some of the more commonly consumed sprouts, but almost any seed or legume can be used for sprouting. Here is how the nutrition facts stack up according to data provided by the USDA. Microgreens can look similar to sprouts, but they are a little different. They grow in soil and only the leaves and stems are harvested and eaten. Sprouts, on the other hand, grow in water and the seed and roots are usually consumed along with the stems and leaves.

Bean sprouts and other sprouts are typically available year-round. When choosing sprouts, look for ones that are firm and firmly attached to their stems. The leaves should be a rich green.

The stems should be white in color. The container should not be moist or smelly, and the sprouts should not look slimy. If you are buying them in a store, look for the International Sprout Growers Association seal.

Sprouts are highly perishable and must be used soon after being purchased, preferably in a day or two and no more than three days. Sprouts should be washed after being purchased and stored cold at all times in the refrigerator at 40 degrees F or below. To reduce the risk of foodborne illness, buy only fresh sprouts that have been kept refrigerated. Rinse them thoroughly before eating, and wash your hands before and after handling.

Many people eat sprouts raw on sandwiches, salads, or in spring rolls , but eating sprouts raw does pose a risk of illness. You can use any kind of bean, but we suggest the greenish-capped mung beans. Poke a few holes in the lid. Keep them in a dark area of your home such as inside a cabinet. Once soaked, turned the jar upside down, draining off the excess water.

Then, lay the jar on its side and return it to the dark spot. The next day, rinse the beans and sprouts. Continue this process for 5 days or until the sprouts have reached the desired level of maturity.