Sagacious Bean Sprout Salad | Side Dish and Nutritional Values

Bean sprouts are a source of dietary fiber, including insoluble cellulose and lignin in the leafy parts and soluble pectin and gums in the bean. The sprouts are also high in the B vitamin folate and vitamin C. And best yet they have zero fat and zero sodium, making it the best fat burning supplement naturally. One-half cup of raw mung bean sprouts has 1.2 g dietary fiber, 31.5 mcg folate, and 7 mg vitamin C (11.5 percent of the RDA).


As for medical uses and or benefits, bean sprouts can lower the risk of some birth defects. The astonishing statistics showed nearly two of every 1000 babies born in the United States are effected by cleft palate or a neural tube defect because of the mother's deficient amount of folate intake during the first two months of pregnancy. The FDA now recommend 400 mcg for women who is planning on getting pregnant or is pregnant.

Bean sprouts can lower the risk of heart attack. A study at Harvard School of Public Health/Brigham and Woman's Hospital in Boston demonstrated that a diet providing more than more than twice the current RDA, which is a combo of 400 mcg folate and 3 mg vitamin B6 a day from either food or supplements may reduce a woman's risk of heart attack by almost 50 percent. Fruit, green leafy vegetables, beans, whole grains, meat, fish, poultry, and shellfish are good sources of vitamin B6.

My Sagacious Stir Fried Bean Sprout salad or side dish is quick and tasty, adding healthy values to your meals anytime. Cooking destroys some of the heat-sensitive vitamin C in sprouts. The trick is to have all your ingredients chopped and ready, and move through adding the ingredients quickly. This recipe should be done in less than five minutes on the range. Other ways you can prepare bean sprouts: steam the sprouts quickly, or add them uncooked just before you serve the dish. i.e in Pho Noodles. And if you're ambitious enough try to grow bean sprouts yourself, it is easy and not at all messy: How to Grow Bean Sprouts on your Kitchen Window.

Preparation:
Buy fresh, crisp bean sprouts and avoid mushy, soft sprouts. To get the most vitamin C, use the sprouts within a few days. Rinse the sprouts thoroughly under cold running water. Discard any soft or browned sprouts, then cut off the roots. Do not tear or cut the sprouts until you are ready to use them. When the sprouts are damaged, the torn cells are releasing enzymes that begin to destroy vitamin C.

Recipe
1 bag of bean sprouts washes / rinsed.
1/2 tsp of extra virgin olive oil to oil the pan lightly.
6 grape tomatoes sliced in halves.
3 stalks of green onion. Sliced the scallion part into 1/4 inches and the leafy part into one inch pieces and set aside.
6 leafy cilantro cut into quarter inch slices.

Heat the pan with oil, and drop in the scallion part of the green onion first and move it around until the scallions are tan. Add bean sprouts and season with salt and pepper to taste. Stir in grape tomatoes for about a minute or two until tender. Add in your leafy green onion part. Turn off heat. Garnish with cilantro.

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