Harnessing the Nutritional Power of Sprouts: Raw or Boiled? - CNBC TV18 (2024)

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Harnessing the Nutritional Power of Sprouts: Raw or Boiled? - CNBC TV18? ›

The nutrient absorption from raw seeds and beans may not be as efficient, resulting in a potential loss of essential vitamins and minerals. Fortunately, a simple cooking process like boiling can enhance the bioavailability of nutrients, unlocking the full nutritional potential of sprouts.

Raw sprouts retain more of their natural vitamins and enzymes, while boiling sprouts may cause a slight loss of some heat-sensitive nutrients. Nevertheless, sprouts remain a nutritious choice regardless of the cooking method.

Although, cooking or boiling the sprouts can kill nutrients and vitamins in them. But, not much as they will still hold several health benefits.

Generally, sprouts are consumed in the raw form. However, some experts suggest that eating them raw makes it harder for your body to digest them. This can affect the amount of nutrients absorbed by your body. Cooking them slightly ensures that your body soaks up all the nutrients easily.

Many people consume raw sprouts daily and yet have never faced any trouble. However, for your safety, put some oil in the pan and saute the sprouts for a while to kill the bacteria or can either boil in salt water for 5-10 minutes. Cooking them is even better for your digestive system and the absorption of nutrients.

Children, the elderly, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts). Cook sprouts thoroughly to reduce the risk of illness. Cooking kills the harmful bacteria.

Both raw and boiled sprouts offer nutritional benefits, but boiling may help reduce the risk of foodborne illness and enhance digestibility. However, boiling can also lead to nutrient loss, so it's essential to minimize cooking time and avoid high temperatures.

Sprouts have been found to cause salmonella, e coli bacteria and virus attack in the body. This is caused when low quality sprouts are used. People have developed bouts of fever and diarrhea when low quality sprouts were consumed, and some people developed abdominal cramps.

"Five- to seven-day-old seed sprouts can often offer more nutrition benefits than the mature plants," said Ho, who's known around campus as the "broccoli lady" due to her research on the health benefits of broccoli sprouts.

Alfalfa, as the name in Arabic signifies, is the king of all sprouts. Grown as a plant, its roots are known to burrow as much as 12 meters into the subsoil to bring up valuable trace minerals of which manganese is especially important to health and digestion ; it is a vital component of human insulin.

Which sprout has the highest protein? ›

Sprouted chickpeas can be eaten raw as a quick and nutritious snack or blended to make raw hummus. They can also be cooked into soups or veggie burgers. Chickpea sprouts are particularly high in protein and isoflavones, a phytoestrogen that may help treat menopause symptoms.

Tip sprouts into a pan (in a single layer if you can) and cover with chicken stock. Add a knob of butter and bring to the boil. Simmer for 8-10 mins, then rest the sprouts in the stock until needed.

Well, according to Dr Canday, it is better to eat it boiled. There are many reasons for it. The first reason why it is advisable to steam or cook the sprouts before consumption is that may be contaminated with microbes like Salmonella and E. Coli.

Sprouts are most commonly consumed raw or lightly cooked as they provide a crisp texture to sandwiches, salads and stir-fries. Unfortunately, the environment that the sprout needs for growth, combined with the fact that they are generally eaten raw or only lightly cooked, has caused many foodborne illness outbreaks.

You can blanch sprouts in boiling water for at least 60 seconds or in a steamer for at least two minutes. Certain ingredients like a few tejpatta (bay leaves), a generous pinch of jeera (cumin) or kala namak (black salt) will reduce the nasty after-effects.