Bean sprouts are a crunchy, satisfying ingredient used in everything from salads to noodle soups. They are low in calories and have a light, fresh flavour. Although many different varieties of beans can be used to grow bean sprouts, the most commonly consumed varieties come from mung beans (Vigna radiata) and soybeans.
Bean sprouts are healthy in a lot of ways, from the high concentrations of vitamin C to the proteins and fibres that help give them their distinctive crunch.
Bean sprouts may help prevent and treat high blood pressure, also known as hypertension, thanks to protein building blocks called peptides. Peptides are produced in high concentrations when seeds sprout. They’ve been shown to reduce blood pressure in some studies.
Bean sprouts are a source of insoluble dietary fibre, which aids digestion. It moves quickly through the digestive system, picking up and carrying waste products along as it goes. Fibre helps to “clean out” the colon. It works almost like an internal scrub brush. Having enough insoluble fibre in your diet is important for preventing constipation.
