sprouted moth beans.

Yes, sprouted moth beans are highly nutritious. The sprouting process increases the bioavailability of vitamins B and C, as well as minerals like iron and magnesium, while reducing anti-nutrients like phytic acid for better mineral absorption.

Sprouted moth beans contain approximately 4.2g of protein per 100g. While this is lower than dried beans by weight due to water absorption, the sprouting process makes the protein easier for the body to digest and utilize.

While they can be eaten raw in salads, it is generally recommended to lightly steam or blanch them. This minimizes the risk of foodborne illness from bacteria that can grow during the sprouting process and makes them even easier to digest.

They cook very quickly, usually in 5-10 minutes. You can steam them, sauté them with spices to make a traditional Indian 'Usal,' or toss them into soups and stir-fries at the end of the cooking process to maintain their texture.

With only 4.1g of carbohydrates per 100g, sprouted moth beans are much lower in carbs than most legumes. They can be included in a keto or low-carb diet when consumed in moderate portions.

Store them in an airtight container lined with a paper towel in the refrigerator. They typically stay fresh for 3 to 5 days; discard them if they become slimy or develop a sour smell.

Sprouted moth beans have a mild, slightly nutty, and earthy flavor. Their texture is crunchy when raw or lightly blanched, becoming tender but remaining distinct when cooked.

Yes, the germination process breaks down complex starches and reduces phytic acid, which significantly improves digestibility. The high fiber content also supports healthy bowel movements and gut health.