When growing sprouts pick seeds that are whole and bright green in color for best results. Commercial production of bean sprouts in the United States today takes place predominately in Oklahoma, Texas and California. In 1830 it was first grown in the United States where it was originally known as the Chickasaw pea. Today it is cultivated in parts of Australia, Thailand, India and other Asian Countries. The mung bean is believed to be native to Northeastern India where it has been grown since ancient times. Cooking sprouts will help kill any potential bacterial that may be in the sprouts as well.īean sprouts are also known as moyashi in Japan, yar tsai in Mandarin China and ngar choy in Cantonese Chinese. To prevent wilting, stir-fry sprouts no longer than thirty seconds to maintain crunch and texture. Add fresh bean sprouts raw to salads or tuck into sandwiches and wraps to add texture and moisture. Use as a filling when making spring rolls and sushi. Serve atop noodle soups or rice preparations. Add to meat, vegetable or tofu stir-fries. Sprouted seeds have the potential to carry bacteria and therefore should be avoided by pregnant women, the elderly and those with weakened immune systems.īean sprouts are popularly used in Asian cuisine. Bean sprouts are low in calories and high in vitamin K, vitamin C, iron, folate and fiber. One of the most nutritionally dense foods, bean sprouts provide an excellent source of vitamins, minerals, proteins and enzymes. Any seed that germinates becomes a sprout and even though a variety of them are suitable to sprout for culinary purposes, mung bean sprouts are one of the most popularly used. Mung Bean sprouts offer a mild, subtly sweet, vegetal, and nutty taste, and their neutral profile complements accompanying flavors in spice-filled dishes.īean sprouts, also known as mung bean sprouts are scientifically known as Vigna radiate and are a member of the Fabaceae or legume family. The sprouts contain high water content and are mainly used in culinary dishes for their crisp, crunchy, and succulent consistency. Mung Bean sprouts have a smooth, firm surface and a plump, taut appearance. The sprouts may also exhibit a small hull at the base of the sprout, and the hull is edible but typically discarded. Once the beans are germinated, the sprout bursts from the bean and grows into a thin, white to ivory shoot with two small yellow to green leaves. Mung Bean sprouts are young, slender shoots that develop from a dark green, oval bean approximately one centimeter in length and less than a centimeter in diameter.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |