5 Reason why you should eat Mung Bean Sprout

Have you even heard of Mung bean sprout? well if you don't, this sprout is famous in most Asian Cuisine especially their noodles. They are known as dòu yá (豆芽, literally "bean sprout/germ"), yá cài (芽菜, literally "sprout vegetable"), or yín yá (银芽, literally "silver sprouts") in Chinese, and Hokkien (Min Nan), moyashi in Japanese, tauge in Indonesian, taugeh in Malay, thua-ngok (ถั่วงอก) in Thai, and giá đậu in Vietnamese.

They are a major ingredient in a variety of Malaysian and Peranakan cuisine including char kway teow, Hokkien mee, mee rebus, and pasembor.

Most of us just simply put the sprouts aside and eat the main meal. But do you know that this raw food is a very powerful food?

Sprouts are a great, inexpensive way of obtaining a concentration of vitamins, minerals and enzymes.

This is the 5 reason why you should eat Mung Bean Sprout.

1) Rich in Major vitamins and Minerals: B vitamins, folate, vitamin C, Iron, potassium

2) Bean sprouts are a good source of dietary fiber easily digestible and contain a high concentration of enzymes facilitating the digestive process.

3) Can help lower risk of some birth defects.

4) Lower risk of heart attack.

5) The sprouts are free of cholesterol, and are ideal for anyone who wants to lose weight.

Source
Asian Online Recipes