Sprouted Vaal
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, sprouted vaal is highly nutritious, offering a rich source of plant-based protein, fiber, and essential minerals like iron and magnesium. The sprouting process increases the bioavailability of these nutrients and makes the beans significantly easier to digest than dried versions.
100g of sprouted vaal contains approximately 8g of protein. This makes it an excellent plant-based protein source for muscle repair and growth, particularly for those following vegetarian or vegan diets.
Yes, it is beneficial for weight management because it is very low in fat (0.7g per 100g) and high in dietary fiber. The fiber content promotes satiety, helping you feel full for longer periods and reducing the likelihood of overeating.
Yes, sprouted vaal is naturally vegan and gluten-free. It is a safe and healthy option for individuals with celiac disease, gluten sensitivities, or those following a strictly plant-based lifestyle.
Sprouted vaal is generally not considered keto-friendly as it contains 22g of carbohydrates per 100g. While it is a healthy complex carb, it may exceed the daily carbohydrate limits required to maintain ketosis.
After rinsing, you can pressure cook sprouted vaal for 1-2 whistles or boil them in water for about 15-20 minutes until tender. They are most commonly used in traditional Indian curries, stews, or tossed into nutritious salads.
Sprouted vaal has a distinct nutty and earthy flavor with a creamy texture once cooked. It can have a very slight bitter undertone, which is typically balanced out by using spices, aromatics, or a touch of acidity like lemon juice.
Sprouted Vaal is a versatile ingredient found in cuisines around the world. With 115 calories per 100g and 8 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the legume category with complete nutrition information.
View all legume →Discover 1 recipes featuring sprouted vaal with step-by-step instructions.
Browse recipes →Peeling is optional but recommended by many to remove the slightly bitter skin and achieve a smoother texture. To peel easily, soak the sprouts in warm water for a few minutes and gently squeeze the bean to slip the skin off.
Fresh sprouted vaal should be stored in an airtight container in the refrigerator, where it will stay fresh for 3 to 4 days. For longer storage, you can blanch the sprouts and freeze them for up to 3 months.
Sprouting reduces anti-nutrients like phytic acid, which improves the absorption of minerals like iron and calcium. It also breaks down complex sugars that often cause gas and bloating, making the beans much gentler on the digestive system.