Bean sprouts are exactly what they sound like… sprouts from beans! These small, finger-like, edible sprouts have a nice crunch with a crisp, nutty flavor. They are typically eaten raw, but can be sautéed for warm dishes also. Bean sprouts are very common around the globe, especially in eastern cultures.
Bean sprouts have an exceptional nutritional profile for a small amount of calories. Sprouts can yield up to 800% more nutrition than fully grown vegetables! That’s right foodies. These babies are packing a nutrient-dense punch! Some of the essential vitamins & minerals contained include B-Vitamins, Vitamin K, Vitamin C, and Iron. Of particular importance is folate, which sprouts are rich in. Folate is critical for creating DNA, producing and maintaining new cells, and making healthy red blood cells. Some of the other notable health benefits of sprouts include anxiety reduction (due to the bioflavonoids present), maintenance of healthy eye sight (due to folate, Vitamin B6, and Vitamin B12), immune support (due to Vitamin C #TeamNeverGetSick), reduced risk of coronary heart disease (due to Vitamin K), and increased bone density (due to manganese which is beneficial is building strong bones). Just one small cup of bean sprouts (104 grams) only has 31 calories, but, as you can see, a multitude of incredible, health promoting benefits!
You can pick up sprouts at your local, health food store, but sprouting your own beans will make sure that you get the most benefit from this amazing legume. We swear it’s simple! You can use any kind of bean, but we suggest the greenish-capped mung beans. Here’s the low down: Soak 1/3 cup in water for about 8 hours in a wide-mouth jar with a lid. 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. Then, rinse again to remove the seed coats and roots. Be sure to eat them soon after as they go bad quickly. Try them raw on sandwiches, salads, or sauté them into a spicy, Indian dish!
THE “80 WAY”
Our fresh Spring Menu incorporates bean sprouts into many dishes, such as our vegan Thai Tempeh Salad, paleo-approved Curried Salmon, and Chicken Pad Thai from both our traditional & paleo menu. #InsertDroolingHere