The sprouted beans in your share today are a mix of red, green and black lentils; adzuki; fenugreek; and mung. The beans sprout easily in the headhouse and pack a lot of nutritional punch into a small package. If you haven't already read it, Wikipedia gives a good rundown on the nutritional benefits of bean sprouts. These are perfect as a snack; tossed into a salad; garnish for soup or chili; or used in a stir-fry. It's hard to find nutritional information about the effects of cooking sprouted beans. However, most likely, the heat would kill some or all of the beneficial enzymes in the sprouts. Keep sprouts refrigerated and rinse and drain just before use.
Recipes
Search for Recipes
Recipe Tags
Sprouted Beans
Leave a comment
Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.