01 Sprouted moong dal is packed with nutrients
Dals are an integral part of an Indian meal, and people around the country have their own special recipes and ways of eating different types of lentils, pulses and legumes. Aside from cooking, one way is to soak the beans or grams in water and let them a sprout. Sprouted moong dal is a famous choice when it comes to eating sprouted legumes.
Moong dal is high in high-quality proteins. It also includes vitamin E, C, and K. Green in color, mung beans have a crisp texture when a sprouted.
02 Nutrients per serving
1 cup of mung bean sprouts includes about 31 calories. In terms of nutrients, it includes :
-six grams of carbohydrates
-three grams of protein
-two grams of fiber
-zero grams of fat
03 Studies encourage to sprout your legumes
A 2014 study released in NCBI, US, sprouted cowpea (lobia in North India) and found that the protein content improved by 9–12 % after sprouting at 25 °C for 24 h. Along with protein, vitamin C improved by 4–38 times, along with an improve of 8–20 % in in-vitro protein digestibility.
Another 2017 study, released in IJRMS, found that protein content was found to be highest in sprouted pulses. Among the pulses studied, chickpea gave the maximum nutritional benefit due to its high protein content, as compared to other (green gram, cow pea, moth bean and black gram) pulses.
04 Other advantages of sprouting
A review issued in the International Journal of Recent Biotechnology in 2014 found changes in mung beans nutritional status after sprouting. They noticed that sprouting improves the antioxidant activity of the phenols, or phytonutrients, found in the beans. This enables these compounds to scavenge for free radicals in a much effective manner. Free radicals are molecules that can harm your healthy cells.
05 Digestion woes to watch out for
Dr Alka Vijayan, an Ayurveda expert, talked about sprouts in a current Instagram video. She said that while sprouts are high in nutrients, the body can have a “tough time” breaking them down, which “often directs to bloating, acidity, constipation, and hemorrhoids (piles), in the long run.”
From an Ayurvedic perspective, she shared, “in Ayurveda, sprouts are known to improve vata because when you assess sprouts they are halfway between being a seed and baby plant,” adding that anything that is “halfway through transformation is difficult to digest just like half-formed curd. It leads to bloating and formation of ama (toxins) leading to inflammation or pro-inflammatory molecules, which is why most of us feel a bloated, gassy, acidic, and constipated.”
06 How to eat sprouts without digestive problems
If you even get bloated or stomach pain after eating sprouts, ignore eating them raw. Consider soaking for longer periods of time and boil them before you eat. You can also utilize them in different recipes like khichdi, by cooking them in a pressure cooker. You can also blend them and utilize them in your dosa batter or chilla.
If moong dal sprouts do not work for you, you can choose for other legumes like chickpeas, cowpea, and kidney beans.
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