I like produce. I like to grow it. I like to eat it. I like to create recipes with it. I’m also kind of a nerd and like to get to know my produce. I like learning new or fun tidbits of info about the produce I’m growing/eating/baking. If you’re a weirdo like me then buckle up for this new series as I dive into a plethora of produce facts and share them with you. Here we go:
1. If you’re trying to lose weight, incorporate sprouts! Sprouts provide the body with the type of enzymes that make carbohydrates and proteins more digestible, maximizing the absorption of nutrients found in food. Plus, because sprouts are high in fiber, they can help you feel full longer and normalize blood glucose levels.
2. Although the most common sprouted beans are the mung bean and the soy bean, other types of legumes that are often sprouted are alfalfa, kidney beans, lentils, chickpeas, and white beans.
3. During World War II when meat was limited, scientists recommended that people eat bean sprouts because it was one of the best ways to get some extra protein in the diet.
4. If you have allergies, listen up! Sprouts act as a natural anti-histamine. They contain diamine oxidase, a natural enzyme that acts as a “scavenger” for histamine and decreases its levels in the body.
5. The Chinese have been eating sprouts for centuries for rejuvenation and healing. Makes sense that so many of their dishes contain them!
6. Sprouts can be consumed raw but one primary concern in eating uncooked bean sprouts is the risk of food-borne diseases. That’s why I always take a pass on them if I’m at a salad bar!
7. Sprout a pretty much a powerhouse of nutrients. Check out just a fraction of their long nutrient list: the Vitamin B-complex vitamins as well as Vitamins, A, C and K; omega-3 and omega-6 fatty acids; amino acids; and the minerals iron, copper, potassium, calcium, manganese, magnesium and phosphorus. Sheesh, sprouts!
8. Bean sprouts are pretty common in many East Asian dishes, and appear in Asian recipes for more than any other cuisine. They are a common ingredient in stir-frys, spring rolls and soups, or even combined with rice or noodles.
9. Sprouts can be easily germinated on your kitchen counter! Most beans can be germinated in glass jars and are ready to eat within 3 to 4 days.
10. Beans were often brought along on long sea voyages where they were sprouted and eaten while at sea to prevent scurvy.
Had you heard any of those fun facts before? Do you have any of your own to add? Is there a particular produce item you want to know more about? I take requests!
Grow on,
~ Mavis
Are you a sprouter? If not, you should totally give it a try! Check out How to Grow Your Own Sprouts. Find more tips and tricks on my Gardening Pinterest Board.
Lisa says
I started growing my own sprouts. I initially got a sampler to try it out. I now keep at least two batches going-a smaller sprout blend like broccoli, alfalfa and clover and a lentil blend. Most mornings I have toasted Mestemacher pumpernickel bread, smashed avocado and both kinds of sprouts.
I also sometimes sprout mung beans for Pad Thai.
They’re super easy to grow and last longer than store bought.
Carrie says
Where’s the best place to get seeds for sprouts? I have been making homemade ramen lately and would love to add some mung bean sprouts to it like they do in the Vietnamese restaurants!
suzanne says
I was wondering about that too. They seem crazy expensive for the quantitys sold in seed catalogs.
Lisa says
I was gifted some mung beans, but I’ve been getting my other sprouts from Amazon. There’s also an online retailer that sells sprouting seeds: https://sproutpeople.org. You probably want to make sure you’re getting seeds grown for sprouting. I’m not sure if you’d just want to use those used for gardening. A little goes a long way. A quarter cup of mung beans will fill a half gallon jar when they’re fully sprouted. There are also instructional videos on YouTube. I got some sprouting lids and just use mason jars. You can also just tie some cheesecloth on the top if you don’t want to get sprouting lids.
Crystal says
Our local Co-Op sells the seeds for sprouting. If I didn’t get them there, I would probably check with more natural foods stores like Market of Choice.
Patty P says
If you have an Amish or Mennonite food store around, check out there. That’s where I get mine from. Otherwise, a natural foods Co-op would likely have them. Good Luck!
Amy says
I started a new batch of alfalfa sprouts last night! we love them on salads, and sandwiches!
Diane says
You said they could carry food borne diseases. Does that mean the seeds themselves might be contaminated so I should always cook the sprouts? Or do you mean they might get contaminated from the other food at the salad bar?
Gigi says
I think it may be the water, but I’m not sure. I read about a food inspector that refuses to eat sprouts at any restaurant because of potential contamination. The sprouts aren’t cooked.
John says
If you are worried about food born illness in sprouts, right after the first soaking time rinse them in some organic vinegar water. that will kill any bacteria on them. I have been doing that for about 30 years, and have never had a problem.
charwelsh says
Vitacost sells seeds for sprouting.
Diane says
We grow broccoli sprouts, mostly use on salads, but also hide them in smoothies for the teenager that won’t eat veggies.
sarah says
my patriot supplys sells sprouting seeds for a reasonable price and they are organic!!