So if we’re thinking clearly, we should thank our lucky stars. Should they become damaged, though, they may an important role in the development in neurodegenerative disorders such as Lou Gehrig’s disease, Alzheimer’s, or Parkinson’s. They are star-shaped cells that keep our brain running smoothly. Given that elderly persons reporting always eating legumes may be significantly less likely to experience cognitive decline, the researchers decided to compare the protective effects of boiled versus sprouted beans on astrocytes.Īstrocytes are the most abundant type of cell in our brain. The researchers were also interested in brain protection. Similar results were found for melanoma, processing the beans-either cooking or sprouting boosted anticancer activity in vitro, but against kidney cancer, raw and boiled worked, but sprouted didn’t at all. No amount of raw bean extract works, but both boiled and sprouted beans can. And same thing with actually killing off cancer. No amount of raw bean extract appears able to totally stop the growth of breast cancer cells, but just small amounts of cooked or sprouted beans can. Now you can’t even eat most beans raw, but I wanted to include them just to show you a fascinating phenomenon. Same cancer growth inhibition at just a fraction of the concentration, and sprouted beans do about the same. This is the concentration of raw bean extract needed to cut the breast cancer growth rate in half in a petri dish.
Because the positive effects of these compounds may be related to their antioxidant capacity, you can compare the overall antioxidant power of boiled versus sprouted beans, for which boiled appears to have a marginal edge, but ideally we’d actually measure physiological effects, like what about boiled versus sprouted against cancer cells. The easiest way to compare is to just measure the quantity of the polyphenol phytonutrients thought to account for some of their protective benefits against chronic disease, for example the anthocyanin pigments that make these particular beans so pretty.Īs you can see, sprouted beans have more of some, but less than others, in fact you see that across the board with the other phenolic phytonutrients.
Which is healthier? There hadn’t been a head-to-head comparisons, until now. Boiling is the most common cooking method, which is what’s used to make canned beans, but sprouting is becoming more popular. Additionally, bean sprouts contain anti-inflammatory properties that may help reduce symptoms of conditions such as arthritis.Beans, chickpeas, split peas, and lentils are packed with nutrients and play a role in the prevention of chronic disease, but most can’t be eaten raw. They can be added to salads, soups, and stir-fries for an added nutrient boost. Bean sprouts also have a high protein content and are a good source of fiber. There are many benefits to eating bean sprouts, including providing essential vitamins, minerals, and antioxidants. Some people find their flavor to be overpowering, but others find it refreshing and appetizing. Some people even put them in salads or as part of a dip. They can be found in a variety of flavors, including garlic, onion, and chili. What do canned bean sprouts taste like?Ĭanned bean sprouts have a strong, characteristic taste that many people enjoy. There are many types of fungus used to create different flavors in ramen including shiitake mushroom, enoki mushroom and oyster mushroom. Ramen noodles are made with a type of flour that is high in carbohydrates and low in protein which leads to fungal growth. In Japan, where ramen is popularized, many people consider fungus a key part of the flavor. What is fungus in ramen?įungus can be found in ramen noodles, and while it’s not always the most popular thing to think about, it’s an important part of the dish. Additionally, there is no evidence linking bean sprouts consumption with any types of birth defects or other adverse health effects in babies. The FDA has determined that these vegetable fragments are safe to eat when they are cooked according to specific guidelines and under close supervision from a qualified health professional. According to the Food and Drug Administration (FDA), there is no known risk to consuming bean sprouts in ramen while pregnant.
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