Bean sprouts are common ingredients in many Asian cuisines and are often found used in salads. The most common come from mung beans, which are sprouted commercially under specific light-dark conditions. They are exposed to light for only 4 hours per day, spending the remainder in the dark. They are ready for consumption in about a week. Bean sprouts are a good source of digestive enzymes, which are essential for the dietary breakdown of protein, carbohydrates and fat. Although they are most often served raw, you can cook bean sprouts using a variety of methods.
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