Beans, sprouted, fresh

Beans, sprouted, fresh

Sprouting is the natural process by which seeds or spores germinate and put out shoots, and already established plants produce new leaves or buds or other newly developing parts experience further growth.

Bean sprouts are a common ingredient across the world. They are particularly common in Eastern Asian cuisine. It typically takes one week for them to become fully grown. The sprouted beans are more nutritious than the original beans, and they require much less cooking time.

Sprouting, like cooking, reduces anti-nutritional compounds in raw legumes. Raw lentils, for example, contain lectins, anti-nutritional proteins which can be reduced by sprouting or cooking. Sprouting is also applied on a large scale to barley as a part of the malting process. A downside to consuming raw sprouts is that the process of germinating seeds can also be conducive to harmful bacterial growth.

Fresh sprouted beans Nutrition Facts: Calories, Carbs, and Health Benefits

The composition of fresh sprouted beans is 90.7% water, 4.1% carbohydrates, 4.2% protein, % dietary fiber, and 0.5% fat. If you consume one cup of fresh sprouted beans you will get 7.728 grams of protein. It is equal to 16.8 percent of the 46 grams of protein women should include in their daily diet and 13.8 percent of the 56 grams men need on a daily basis. That same they have an energy value of 121 kJ (29 Calories) in a 100 g (3.5 Oz) amount and are a very good source of Vitamin C (ascorbic acid), Vitamin B1 (thiamin), and Vitamin B2 (riboflavin) (51.6%, 33.64%, and 22.73% of the Daily Value, respectively). So if your diet contains fresh sprouted beans, it helps your body to absorb iron from food and defend itself more naturally since vitamin C is an antioxidant, reduce probability of heart disease by fighting cholesterol, improve the efficiency of lymphocytes (or white blood cells) to heal wounds and it is effective against gout (a type of arthritis) attacks by reducing blood uric acid levels, dementia since vitamin C impacts memory positively and the occurrence of cancer. At the same time they contain a good amount of Copper (17.67% DV) and Manganese (10.11% DV).