Wednesday, December 18, 2013

HOW MANY USE THESE? Bean sprouts . . .

Bean sprouts
are a common ingredient, especially in Asian cuisine, made from sprouting beans. The most consumed sprout on Earth, Mung Bean are grown primarily in China and are used extensively in Asian cuisine. The typical beansprout is made from the greenish-capped mung beans. Other common bean sprouts are the usually yellow, larger-grained soy sprouts. It typically takes one week for them to be completely grown. The sprouted beans are more nutritious than the original beans and they require much less cooking time and, therefore, fuel.
Bean sprouts are a raw, crunchy vegetable found in many Asian and healthy dishes.
Many health benefits of bean sprouts. Sprouts have always been in the list of healthy and nutritious foods. In addition to easy cooking, sprouts are also good for health. In fact, sprouts are also known as energy giving foods.
Beans are easy to digest and have high amounts of dietary fiber.
Consuming sprouts is like eating live vegetable food. Think for yourself, how nutrient-dense a growing food could be…
It is said that sprouts ‘represent the miracle of birth’. They are in the true sense, super foods. They are alkaline, whole, pure, and natural foods.
In the life of a plant, sprouting is a moment of great vitality and energy. 
The seed, after having remained quiet for a long period of time, becomes more and more active and begins its journey up through the topsoil and into the open air. When it sprouts, a healthy seed activates many different metabolic systems. It converts some of its sugar content into vitamin C, to act as an antioxidant in the new open air environment.

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