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Not sure what to do with soybean sprouts? Here are some ideas.

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Soybean sprouts are absolutely delicious. That’s why we have soybeans specifically meant for sprouting. Of course, you can also use our Laura® Soybeans for sprouting, too.

But sprouting soybeans may be a new concept to some people. If you consider yourself new to the idea of soybean sprouts, then this blog post is for you. By the end, you will have plenty of ideas for what to do with these tasty sprouts – and how to get started sprouting soybeans.

What is sprouting?

Sprouting is a process that involves taking seeds, nuts, legumes or grains and soaking them for several hours or longer and then rinsing them until they “sprout” a shoot out of one end. The soaking process softens the outer layer and lets the sprout continue to grow.

The sprouting process is popular around the world and has quite the lengthy history. It became a popular practice as soon as people realized it made seeds, beans and other similar foods more digestible. For some types of beans and seeds, sprouting and fermenting is the only way to make them edible.

What are soybean sprouts?

Soybeans can also be used for sprouting, although they are not as widely used for sprouting as, say, the mung bean or alfalfa.

But soybean sprouts, also known as soy sprouts, are a great source of proteins, vitamins and isoflavones. In fact, sprouting soybeans can do away with some of the carbohydrates that soybeans carry that some people may not want in their diets. Soybean sprouts can also be more easily digested.

Many health food stores are beginning to carry soybean sprouts more often, but the best soybean sprouts are the ones you make in your own kitchen.

What can you do with soybean sprouts?

One of the beautiful qualities of soybean sprouts is that there are so many ways you can use them.

Do a little online research and you will find there are many popular Korean dishes that lean heavily on soy sprouts. There are many ways you can include soy sprouts in things like stir frys and even other popular Korean side dishes, including Kongnamul, a side dish that highlights the nutty and crunch deliciousness of soybean sprouts..

Other ethnic foods also commonly use soy sprouts. For example, there are recipes out there for making curry with soy sprouts.

Soybean sprouts have a bit of a crunch and a nutty taste, making them a good way to bulk up a soup, salad or casserole.

Here are some other genera ideas for how you can incorporate delicious soy sprouts into your diet:

  1. Add raw sprouts as a salad topping for just the right amount of crunch.
  2. Combine a larger quantity of raw soy sprouts – or a combination of soy sprouts and other bean sprouts – as the main feature of the salad itself.
  3. Make it more of a bean salad by using younger soybean sprouts.
  4. Add raw or cooked sprouted soybeans to your favorite soups or stews.
  5. You can even use sprouted beans as flour. How? Sprout, dehydrate and then grind the soybeans and then use in any recipe that calls for bean flour.
  6. Use soy sprouts to make soy milk or tofu.

How healthy are soybean sprouts?

The health benefits of soybeans are well-known. They are a great source of protein, essential acids and isoflavones. They can help with heart health and weight loss or management thanks to their nutritional value.

However, many people may wonder what the health benefits of soybean sprouts are. While soybean sprouts carry many of the health benefits of soybeans themselves, there are some differences.

Let’s take a closer look at the nutrition profile of soy sprouts, according to Healthline. This is for one cup or 70 grams of soybean sprouts:

  • 85 calories
  • 7 grams of carbs
  • 9 grams of protein
  • 5 grams of fat
  • 12% daily value of Vitamin C
  • 30% daily value of folate
  • 8% daily value of iron

Nutritional differences between soybeans and soybean sprouts

There are a couple of nutritional differences that should be noted between soybeans and soybean sprouts.

By sprouting a soybean, you can lower its level of phytic acid, per Healthline. Phytic acid is an antinutrient that actually decreases the body’s ability to absorb minerals, such as iron, that are found in soy. This means soy sprouts help your body take in even more of the iron that is found in soybeans. If you don’t get enough iron in your body, then among other health concerns, you could be at risk of iron deficiency armenia.

You can even make soy milk and tofu with soybean sprouts rather than just the beans themselves to improve the amount of iron your body can absorb from this food.

Safe handling instructions for sprouts

Now, for the sprouting novices out there, we need to mention that there are important ways to make sure your sprouts stay safe to consume.

The key point to keep in mind here is that sprouts are highly perishable and should be consumed as soon as possible. And, because they require humid conditions for their growth to occur, conditions are right for certain bacteria to spread to your sprouts, including Salmonella and E. coli. These types of bacteria can cause food poisoning, so it’s important to take care when preparing, storing and eating sprouts of any kind.

The best way to make sure those kinds of bacteria are not present in your sprouts is to wash them thoroughly before you eat them raw or cooked, according to Healthline. From there, you can cook for even more protection – if the recipe you’re using calls for cooked sprouts, of course.

Our natto soybeans are perfect for sprouting

Like we said, Laura® Soybeans offers two types of soybeans, both of which can be used for sprouting. However, our natto soybeans are the perfect size that will give you a small, nicely colored and delicious soy sprout.

Make sure you order today to start introducing more soybeans sprouts into your favorite recipes – or to explore even more recipes with this tasty ingredient.