Bean sprouts are the sprout of the mung bean and thus belong to the sprout vegetables. The sprouting process takes place in large cells under controlled conditions. In seven days, the sprout grows from the mung bean under the influence of warmth and high humidity. After sprouting, the bean sprouts are harvested and immediately cooled to enhance shelf life. Bean sprouts are full of plant-based protein, vitamins, and minerals. Traditionally, bean sprouts are used in Asian cuisine, in stir-fry dishes, nasi, or bami. However, bean sprouts can also serve well as a base for healthy low-carb dishes. For this, briefly blanch the bean sprouts and serve in salads, soups, or as a replacement for pasta with a delicious Italian sauce.
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