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Vitamin-C is a water-soluble antioxidant which helps in boosting immunity, and fight against the oxygen-induced free radicals in the human body.įurthermore, they are incredible sources several essential minerals. While dry mungbeans hold 4.8 mg or 8% of DV of vitamin-C, sprouts carry several folds(13.2 mg or 22% of DV) more of this vitamin. Adequate folate in the diet around conception and during the pregnancy may help prevent neural-tube defects in the babies. Folate, together with vitamin B-12, is one of the essential co-factors for DNA synthesis and cell division. Germination enhances folates level in the sprouted mung beans.
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Most of these vitamins works as co-factors for the enzymes in carbohydrate, protein and fat metabolism. Whole as well as sprouts carry good amounts of B-complex vitamins, especially folates, thiamin, pyridoxine, pantothenic acid, riboflavin and niacin. As gluten-free food alternatives, the sprouts well received in gluten-allergy and celiac disease patients. Mung beans sprouts digest easily and free from gluten. Dietary fiber works as bulk laxative which binds to cancer-causing chemicals in the colon and helps in quick elimination of these toxic substances from the gut and thus protects colon mucosa from cancers.ĭietary fiber helps in reducing blood LDL cholesterol levels through blocking reabsorption of cholesterol-binding bile acids in the colon. Sprouts carry large proportions of dietary fiber for their size. Sprouts are totally free from glycosides and anti-nutrient compounds unlike raw mung beans.ġ00 grams of mung sprouts hold 3.04 g or 5% of recommended daily values of protein. Sprouted mung beans are fiber and protein-rich, low-fat and cholesterol-free food. Their calorie-value can be compared to that of leafy-greens like spinach. Mung sprouts carry just 30 cal/100 g in contrast with 347 cal/100 g of seeds. Mung beans sprouts are very nutritious and low-calorie foods.