![]() ![]() to enjoy fresh, tasty bean sprouts has traveled across the ocean from Japan. In Japan, people who are pale and weak, thin, or children who aren’t tan because they don’t play outside, are referred to as moyashikko (bean-sprout-like sheltered kid), but perhaps these moyashikko actually contain extraordinary powers inside. Bean sprouts are rich in nutrition, which is hard to imagine based on its slender white form alone. Fiber is also abundant in bean sprouts, as well as vitamin B2, a vegetable protein that speeds up the metabolism of fat and is perfect for dieting or preventing obesity. There are complicated, almost mystical, reactions that occur throughout the sprouting process: all this is far beyond one’s comprehension. ![]() Vitamin C, asparagines, asparagine acid and y-amino butyric acids (GABA) are present in scarce amounts in the bean state, but with the generation of sprouts they increase rapidly. Vitamins and free amino acids are some of the nutrients that multiply to the greatest degree. New nutrients are introduced and combined in this metabolic process. ![]() As bean sprouts grow, latent nutrients, such as the starch, fat and protein stored in its seed, are hydrolyzed, releasing energy while developing cells and cell bodies to become a bean sprout. Nutritional Value of Moyashiīean sprouts are an extremely healthy food bursting with a variety of nutrients. They can be produced with great flavor and abundant nutrition regardless of the season, and are grown using only fresh water with no chemical fertilizers or pesticides. Now that bean sprouts can be mass-produced in factories, they’re back in the spotlight as a hygienic, safe sprout vegetable. Bean sprouts have been prized since ancient times, not only in Japan but also in China, Korea and Southeast Asia, as a remarkable food that helps build the body. ![]()
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