Beans and grains are a time-honored way to get plenty of protein with low fat, high fiber and no cholesterol. Sprouts: Alfalfa, Mung Bean, and Bean Mix, are beans that have been sprouted and are a wonderful option for a variety of vegetarian meals.
A sprout is produced when a seed starts growing into a vegetable. Sprouts vary in texture and taste. Some are spicy (radish and onion sprouts), some are hardy and are often used in oriental food (mung bean), others are more delicate (alfalfa) and are used in salads and sandwiches to add texture and moistness.
Sprouts are fresh when their roots are moist and white and the sprout itself is crisp.
NUTRITION IN SPROUTS
HEALTH BENEFIT OF SPROUTS
1. Sprouts and Disease prevention
HOW TO MAKE YOUR OWN SPROUTS
Simple. Soak it in water. Store in the vegetable crisper of the refrigerator and use sprouts as soon as possible. Rinsing daily under cold water can extend their life. Mung beansprouts can be frozen if they are to be used in cooking. They stay good frozen in their bag for several months.
Want SPROUT RECIPES: Check out this.
Source: Multiple including International Sprouts Association
