Harnessing the Nutritional Power of Sprouts: Raw or Boiled? - CNBC TV18 (2024)

Sprouts, such as gram, moong, and others, have earned a well-deserved reputation as a nutritional powerhouse, brimming with essential nutrients. Their myriad health benefits have sparked discussions about the best way to consume them - raw or boiled. Let's delve into the facts and weigh the pros and cons of each method.

Raw sprouts have garnered popularity among health-conscious eaters due to their high fibre content, aiding digestion and providing a prolonged feeling of fullness. Opting for raw sprouts ensures you receive a bounty of healthy bacteria, enzymes, vitamins, and iron, making them an excellent addition to your diet. Moreover, raw sprouts are low in calories, making them an ideal choice for weight management.

However, we must consider a crucial concern associated with raw sprouts - the risk of foodborne illnesses. These delicate green wonders are susceptible to dangerous bacteria like E. coli and Salmonella, which thrive in the warm and moist conditions conducive to sprouting. Consumption of contaminated raw sprouts can lead to unpleasant symptoms like stomach pains, vomiting, and diarrhoea. While the symptoms are typically not life-threatening, certain vulnerable groups, such as young children, expectant mothers, the elderly, and individuals with weakened immune systems, need to exercise caution.

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Moving on to digestion, experts concur that consuming raw sprouts presents a more challenging task for our bodies compared to their cooked counterparts. The nutrient absorption from raw seeds and beans may not be as efficient, resulting in a potential loss of essential vitamins and minerals. Fortunately, a simple cooking process like boiling can enhance the bioavailability of nutrients, unlocking the full nutritional potential of sprouts.

For those grappling with stomach or intestinal disorders, the option of boiled sprouts offers a more accessible path. Boiling them renders them easier to digest, making the nutrient-rich sprouts more tolerable for sensitive digestive systems. Additionally, the boiling process significantly reduces the risk of foodborne illnesses associated with raw sprouts, ensuring safer consumption.

Ultimately, the choice between raw and boiled sprouts comes down to personal preference and health considerations. For those seeking maximum nutrient absorption and fibre benefits, raw sprouts might be the go-to choice. However, if you prioritise food safety and ease of digestion, boiled sprouts emerge as a safer option.

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