Bean Sprouts

Sprouts of all kinds are highly nutritious. Germination breaks down some of the starch and protein in the seeds and makes them more digestible; and the green shoots contain vitamin C which was not present in the seeds. Raw sprouts contain substances which inhibit the action of the digestive enzyme trypsin and must be cooked to make their protein available. Only a little cooking is necessary, such as the Chinese method of quick stir-frying, which preserves the crunchy texture of the sprouts.