Bean sprouts
Bean Sprouts
Bean sprouts (/biːn spraʊts/) are the young, tender shoots of germinated beans. They are a common ingredient in many Asian cuisines and are known for their high nutritional value.
Etymology
The term "bean sprout" is derived from the Old English beon, meaning "bean", and the Middle English spruten, meaning "to sprout".
Description
Bean sprouts are the sprouts that grow from beans when they are allowed to germinate. They are typically white and crunchy, with a mild flavor. The most common types of beans used for sprouting are mung beans and soybeans, but other types of beans can also be used.
Nutritional Value
Bean sprouts are rich in vitamins, minerals, and protein. They are a good source of Vitamin C, Vitamin K, and folate. They also contain significant amounts of iron, magnesium, and fiber.
Culinary Uses
Bean sprouts are often used in Asian cuisine, particularly in dishes like stir-fries, salads, and noodle soups. They can be eaten raw or cooked, and are often used as a garnish.
Health Benefits
Bean sprouts have several health benefits. They are low in calories and high in nutrients, making them a healthy addition to any diet. They are also believed to have antioxidant properties and may help to improve digestion.
Related Terms
External links
- Medical encyclopedia article on Bean sprouts
- Wikipedia's article - Bean sprouts
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