Bean sprouts
Most beans can be germinated to sprout and this technique has been practiced for centuries in Asia!
The sprouted seeds are often more nourishing than the seeds themselves because proteins and starches are transformed into more soluble and easily digestible products. Among the most popular sprouts are :
- Soy
- Alfalfa
- Mustard
- Mung
- Onion
- Snow pea
- Radish
- Sunflower sprouts
- Sprouts are used to garnish and enhance salads, to add
crunchiness to sandwiches or to accompany omelettes or soft white
cheese.
- Sprouts, particularly the mung, are used extensively in Asian
cuisine. They are stir-fried with other vegetables, meat or fish.
Mung sprouts are the main ingredient in chop suey.
- Alfalfa and soy sprouts should always be added at the last minute to your favourite soups, stews or other
Raw sprouts contain :
- Folic acid
- Zinc