Children, pregnant women, elderly people and people with compromised immune systems should avoid all raw sprouts. How do icky things like Salmonella and E. As this article explains, contamination is most likely to happen in the fields due contact with manure-enriched soil or in the sprouting facilities themselves. Large, commercial sprout growing is a generally labor- and water-intensive operation, in which the seeds must be soaked, sprouted sometimes under growing lights, if the growers want chlorophyll to develop , rinsed, chilled and packaged.
Bean sprouts will stay fresh for days in the fridge; other sprouts like alfalfa for slightly less. Store them in a zip top bag in your crisper drawer. That being said, you can find raw sprouts on many menus as toppers for sandwiches and salads. Like we mentioned above, pregnant women, children, elderly people and people with weakened immune systems should be especially careful about consuming raw sprouts.
Cooked sprouts are just as delicious, anyway. Commonly, sprouts of all kinds are stir-fried or steamed. This retains some of their yummy crunchiness but eliminates any scary bacteria potentially lurking around. Check out this recipe for home sprouted quinoa salad with feta with instructions on how to sprout your own, to boot.
We love spicy radish sprouts, as in this recipe for halibut on radish sprout and fennel salad. But by far the most prolific sprout recipes come from Chinese, Korean and Japanese cuisines, like this Korean bean sprout salad , this one for super-simple Chinese stir-fried bean sprouts , or this yummy Japanese spicy bean sprout side dish.
You can freeze fresh bean sprouts blanch them first , or make this Vietnamese pickled bean sprout recipe , which should keep in your fridge for several days.
Other types of sprouts should be eaten right away. Most types of sprouts are very good for you. Sprouts are highly perishable and should be eaten as soon as possible, but there are some ways to extend their shelf life. Most sprouts can be kept in a plastic bag in the crisper of the refrigerator for up to 3 days.
Delicate sprouts like alfalfa should be refrigerated in the original ventilated plastic container. Rinsing daily under cold water may extend their life. Lastly, Mung bean sprouts can then be frozen if they are to be used for future cooking. Because sprouts have associated with outbreaks of Salmonella and E. Sprouts are still an excellent way to increase your vegetable intake. Just take some precautions when choosing, storing, and preparing your sprouts: -- Buy only fresh looking sprouts from a reputable store.
Make Sprouts Part of Your 5 A Day Plan -- Hardier sprouts like Mung bean and lentil sprouts tolerate heat and are often used in stir-fry dishes, soups, and stews. Try pureeing lentil or radish sprouts with a teaspoon of fat free cream cheese. Please feel free to link to any pages of FoodReference.
Ehler and www. All rights reserved. Once ready to consume, alfalfa sprouts feature thin and tangled white stalks with deep green leaves. Despite public health warnings, they are typically eaten raw and have a mild flavor and a crunchy texture, which make alfalfa sprouts popular additions to sandwiches and salads on the American lunch plate.
Alfalfa sprouts are a rich source of vitamins A and C, iron, calcium, protein and dietary fiber. Mung bean sprouts are the most widely consumed sprouts in the world.
The sprouts emerge from common mung beans, which develop inside long seed pods produced by the legume Vigna radiata. In the U. Seventy-five percent of mung beans consumed in the U. Mung bean seeds are sprouted and packed for fresh use or canned for shipment to restaurants and grocery stores around the world.
The sprouts are typically inches long and have thick white stalks and tapered yellow ends. Like alfalfa sprouts, mung bean sprouts are an excellent source of vitamin C, iron, calcium, protein and dietary fiber. Red clover sprouts are very similar to alfalfa sprouts in taste and appearance. They are sprouted from the seeds of the commonly used forage legume Trifolium pratense and have a characteristic purple flower when fully grown. The sprouts of the red clover are long and thin with a white base giving way to a light green top.
They have a mild flavor and mild crunch. Because of their fragility, they do not maintain their form when cooked and, and a result, are often eaten raw on salads and in sandwiches. Like other sprout varieties, red clover sprouts are rich in vitamins A and C, iron, calcium and protein.
Radish sprouts come in several different varieties and are edible root vegetables of the Brassicaceae family, Raphanus sativus. Its root varies in flavor, size, and length depending on which part of the world it was produced in. They have a spicy bite and crunch to them, much like the root vegetables into which they later grow.
Radish sprouts are usually found raw or lightly cooked, and are often found in salads and sushi, or used as a garnish. They are high in vitamins B and C, folate and manganese. Broccoli sprouts are heralded for the health benefits by sprout growers and are the most famous sprout in the U.
They are grown from the seeds of the common broccoli plant Brassica oleracea. The sprouts are composed of thin white stalks and light green leaves. The flavor of broccoli sprouts is mild with a small crunch. Like other thin sprouts, they do not maintain their structural integrity when cooked, and are typically eaten raw as part of a salad or on sandwiches.
Broccoli sprouts are a good source of vitamins A, C, and K, folic acid, and soluble fiber and are particularly sought-after for their high concentration of antioxidants.
Wheatgrass has gained popularity in recent years as a healthy superfood which enthusiasts claim is full of immune boosting enzymes, cancer-fighting agents, and a host of important vitamins and minerals. Wheat grass is simply the early sprouted growth of the common wheat plant Triticum aestivum , and while it is not often thought of in the same family as other edible sprouts, it is, in fact, a sprout.
Wheatgrass is different from other edible sprouts in that the seed are typically sprouted in a shallow bed of soil, rather than warm water like other sprouts.
While the cancer-fighting properties and many other alleged health benefits of wheatgrass have not been substantiated by the FDA or research studies, wheatgrass is known to be a good source of vitamins A, C, and E, and minerals such as calcium, iron, and magnesium, and amino acids and chlorophyll.
From to , there have been 57 foodborne outbreaks, including 30 multi-state outbreaks, and 1, illnesses reported in association with various types of sprouts.
The following pathogens were associated with these outbreaks: Salmonella 40 outbreaks , E. Sprouts are generally served raw on items such as sandwiches and salads. They require warm and humid conditions to grow, which is also ideal for bacterial pathogens such as Salmonella and E. Consumption of contaminated raw sprouts can cause foodborne illness, especially in children, the elderly, pregnant women, and persons with weakened immune systems.
In , a total of cases of Salmonella Muenchen were identified in eight states. A contaminated alfalfa seed lot was distributed to 33 sprout growers in 10 states. Soon after the outbreak had subsided, FDA released a guidance document to improve food safety laws for raw sprouts.
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