Bean Sprouts (Mung) Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Vigna radiata
Asian dishes, salads, sandwiches.
Good-quality Mung bean sprouts will be crisp-looking, almost dry and bright-white.
Avoid product that is brown, overly wet, or that has wilted roots.
Milky-white or yellow water in the bottom of the container is a sign of old product or poor refrigeration.
Always store in the refrigerator.
In general, vegetables will not ripen further after harvest.
Mung Bean Sprouts are low in Saturated Fat and Sodium, and very low in Cholesterol. They're also a good source of Protein, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Iron, Magnesium, Phosphorus and Potassium, and a great source of Dietary Fiber, Vitam
Medicinally and nutritionally, sprouts have a long history. It has been written that the Ancient Chinese physicians recognized and prescribed sprouts for curing many disorders over 5,000 years ago.
Sprouts have continued to be a main staple in the diets of Americans of Oriental descent. Although accounts of sprouting appear in the Bible in the Book of Daniel, it took centuries for the West to fully realize its nutrition merits.
In the 1700's, sailors were riddled by scurvy (lack of Vitamin C) and suffered heavy casualties during their two to three year voyages. From 1772-1775, Captain James Cook had his sailors eat limes, lemons and varieties of sprouts; all abundant holders of
Broccoli is available year-round from California, and available from Washington from June through October.
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