Vertical photo with top view on blue bowl full of mung bean sprouts. Bowl is placed on dark brown vintage board. Sprouts have green and white color.
Food - Drink
Cooking Bean Sprouts Is More Important Than You Think
You may have come across bean sprouts when enjoying a steaming hot bowl of pho, and these small veggies are usually white, skinny, and long (soybeans) or thicker and flatter (mung bean). When eaten raw as a garnish, sprouts add a refreshing and crisp crunch, but there is a danger to eating raw soybean or mung bean sprouts.
Any kind of raw food can be a hotbed for bacterial growth, and while bean sprouts aren't particularly dangerous, they can pose a risk for food poisoning when consumed uncooked. Those with compromised immune systems, pregnant women, and young babies are better off eating these sprouts cooked in order to be safe.
You can include cooked bean sprouts in many recipes, including the famous Korean side dish sukju-namul, or use them in a stir-fry. Any potential bacteria will be eliminated during the cooking process, but the sprouts' health benefits and crunchy texture will stay, making cooked bean sprouts a win-win for all kinds of eaters.