Mung Bean Sprouts Health Benefits

Mung Bean Sprouts

Mung Beans are a member of the legume family of plants ,which amongst other things, have the unique capacity to fix atmospheric nitrogen by the nodules on their roots which harbour ( in a symbiotic manner ) nitrogen fixing bacteria.

In the Indian Ayurveda approach to health,Mung Beans are one of the most cherished foods as it is believed they balance all three doshas.

According to the Americanbean website,research has indicated that legumes to be the most importantant dietary predictor of survival among the elderly.A 20 gm daily increase in legume intake correlated to a 7-8% reduction in the death hazard ratio.

The consumption of 4 or more servings/week of beans,decreased heart disease by 22% according to a US study of nearly 10,000 people.

A Nurses Health study indicated the chance of developing colorectal adenomas (the source of most colon cancer) was 35% less likely among women who ate four or more servings of legumes a week.Those diagnosed with colorectal adenomas who changed their diets to increase their intake of beans the most, were 65% less likely to suffer a recurrance of advanced adenomas.

The fiber in legumes have the capacity to combine with bile acids.The decrease in bile available for digestion may stimulate the body's conversion of blood cholesterol into bile resulting in lower levels of blood cholesterol.

One phyto-nutrient unique to legumes are a group of molecules called saponins.Go to alfalfa and saponins for a more detailed discussion on the health benefits of these molecules.

Unlike most beans,mung beans contain very few oligosaccharides,the sugars responsible for flatulence.This unique biochemistry makes mungbeans suitable for children and anyone suffering from delicate digestive systems.

The amazing biochemical process of sprouting transforms this seed with already a number of significant health benefits into a superfood.

Most people are aware of the mung bean sprouts, where the seed has germinated and is several times bigger than it's original size and the white radicle or root has emerged.It is often eaten in this form as a snack.At this stage the mung bean still resembles a pea in shape.The sprouting biochemistry has made available minerals,enzymes and Vitamins, in a form easily assimilated into the body.

The sprouting process makes Vitamin C available which is not found in the seed.

So if you are looking for a

vegetarian source of protein (around 23%)

dietary way of increasing your chances of living longer

superfood suitable for delicate digestive systems

way to decrease in your chances of suffering heart disease and colon cancer

then mung bean sprout consumption bears serious consideration.