CDC Alert: Mung Beans Sprouts (2024)

FAQs

Is it safe to eat sprouted mung beans? ›

Sprouts are a known source of foodborne illness. Children, older adults, pregnant women, and persons with weakened immune systems should avoid eating raw sprouts of any kind (including alfalfa, clover, radish, and mung bean sprouts). Cook sprouts thoroughly to reduce the risk of illness.

Listeria monocytogenes on 1.28 percent of finished sprouts. In contrast to FDA's findings regarding Salmonella, there was no significant difference in the prevalence of Listeria monocytogenes by point in the production process.

Place the sprouts in the fridge as soon as you get home and use them before the best-before date. Use within two days of purchase if they are not pre-packaged. Throw away any sprouts that are past their best-before date or that have lost their crispness, look wilted or smell musty.

They're Heart Healthy

One serving of mung bean sprouts provides 29% of the vitamin K most people need daily. Research shows a diet rich in vitamin K may lower the risk of cardiovascular disease related to atherosclerosis (when fats, cholesterol, and other substances build up in and on the artery walls).

Bean sprouts are a source of insoluble dietary fiber, which aids digestion. It moves quickly through the digestive system, picking up and carrying waste products along as it goes.

Once dietary fiber reaches the colon, it's fermented by the beneficial bacteria that live there. Gas is a byproduct of that fermentation ( 5 ). Eating large amounts of fiber can also cause other adverse symptoms, including diarrhea, stomach pain, and discomfort ( 5 ).

Raw sprouts of any kind, including alfalfa, sunflower, mung bean and clover sprouts, are considered to have a high risk of causing food poisoning. This is mainly due to the presence of bacteria including Salmonella, E. coli and Listeria. Seeds require warm, moist and nutrient-rich conditions for the sprouts to grow.

Company Announcement. Chang Farm, Whatley, MA is recalling 12 oz Nature's Wonder Mung Bean Sprouts, with the sell-by date of December 13th, 2023 because of the presence of Listeria monocytogenes (L. Monocytogenes).

Growing sprouts at home does not make them any safer than those purchased from the grocery store. Care should be taken when they are grown at home to reduce the likelihood of the sprouts causing a foodborne illness.

Sprouts should smell fresh and green and be firm to the touch. Avoid any that are browning, floppy, have an acidic smell or are otherwise suspicious.

How long can you keep sprouted mung beans? ›

Once they've sprouted—with little white roots about a centimeter in length—they're ready to devour. If you don't eat immediately, pop the lid on the container and store it in the fridge for 3–5 days.

If you find yourself with more sprouts than you can use, you can keep them in the freezer, where they'll stay good for up to a year. To preserve as much of the flavor and texture as possible, you should blanch the bean sprouts before freezing them.

From its low glycemic index to its rich array of vitamins, minerals, and antioxidants, sprouted moong offers a holistic approach to health. By incorporating this diabetic-friendly superfood into your daily meals, you can take a significant step towards better overall well-being.

Unless the recipe tells you to keep the canned beans in their liquid, you should drain your can and give the beans a good rinse before using. This will improve the flavor and texture of your finished dish.

Chickpeas are a slightly better source of certain nutrients like manganese and iron, while mung beans have a bit more folate, but the two are very comparable. These legumes do differ in their appearance and taste.

Legumes and Grains

Once sprouted, you can eat them raw, toss with cooked grains for texture, sprinkle them on salads, or use them as a crunchy topping for soups. You can also use them as a substitute for cooked legumes in recipes like veggie burgers, lentil fritters, and blended dips.

Sprouted mung beans or raw mung bean sprouts, while nutritious, can carry a risk of bacterial contamination if not properly sprouted, handled or cooked. Pregnant women, young children, the elderly, and individuals with compromised immune systems should exercise caution with raw mung bean sprouts or sprouted mung beans.

Sprouted moong dal is packed with heart-friendly nutrients, including antioxidants, potassium, and magnesium. These nutrients work together to regulate blood pressure, lower cholesterol levels, and reduce the risk of cardiovascular diseases.

Mung beans contain a high amount of lectins, another cause of food intolerance. Cooking foods with lectins makes them more digestible and can reduce the symptoms of food intolerance. When mung beans have sprouted then the amount of lectins in them is reduced even further.