Put healhy mung bean sprouts on a sandwich.
Bean sprouts generally refer to the young sprouts of the germinating mung bean. Bean sprouts are found in Asian dishes as vegetables or raw in salads. They are a good source of protein and fiber in addition to being a rich source of vitamins. Eat them raw or lightly cook bean sprouts no more than 30 seconds to retain their crunchiness.
Vitamin C
A one cup serving of raw, sprouted mung beans has 13.7 mg of vitamin C. Stir-fried bean sprouts contain 19.8 mg of vitamin C. Vitamin C, or ascorbic acid, helps protect the immune system, cardiovascular system, eyes and it promotes healthy skin.
Vitamin B
Vitamin B-6, which aids in metabolism, totals about 0.092 mg in raw mung bean sprouts and 0.161 cooked. Niacin, also known as vitamin B-3, totals about 0.779 mg in raw sprouts and 1.488 mg if cooked. Vitamin B-3 is needed for a properly functioning central nervous system and digestive system.
Vitamins K and E
Raw bean sprouts contain 34.3 mcg of vitamin K, which is essential for blood clotting. Raw bean sprouts contain 10 mg of vitamin E, an antioxidant that also aids in the proper functioning of muscles. When cooked, bean sprouts contain no vitamin K or vitamin E, according to the USDA's National Nutrient Database.
Vitamin A
Raw bean sprouts contain 22 IU of vitamin A. When they are cooked, bean sprouts contain 38 IU of vitamin A. Raw bean sprouts contain beta and alpha carotene in 6 mcg each. Beta and alpha carotene convert to vitamin A. This vitamin is essential for healthy eyes.
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