Expert explains 'Is it best to eat pho with blanched or raw bean sprouts?'

Bean sprouts have been a part of global cuisine since ancient times. With their high nutritional value, bean sprouts have become part of a healthy diet.

In particular, many dishes, such as pho, cannot be without a plate of bean sprouts. But the question is whether to eat raw bean sprouts or boiled bean sprouts? There is a bit of debate on this issue.

Here, experts share the health benefits of bean sprouts and explain the best ways to add them to your pho.

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Many dishes, such as pho, cannot be without a plate of bean sprouts.

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Beans have been shown to help maintain good health because they contain protein, fiber, vitamins A, C, D, E & K and minerals such as potassium, folate, copper and zinc. This mung bean product can help fight diseases (diabetes, heart disease, cancer, osteoporosis) and protect the body.

According to India's leading nutritionist, Dr. Sheela Sehrawat, from the Gurgaon Nutrition Clinic in Punjabi Bagh, Delhi (India), beans are rich in fiber, making them ideal for both obese and diabetic people, and help reduce both cholesterol and weight. It also helps boost the immune system and detoxify the body.

In particular, eating bean sprouts regularly also helps reduce hair loss, stimulate hair growth and prevent premature graying.

Eating bean sprouts every day also helps protect the eyes, according to medical news site Net Med.

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Choosing raw or blanched bean sprouts depends on each person's preference and health condition.

Some people choose raw bean sprouts because they like the fresh crunch and natural flavor and to get the most out of the nutrients.

However, for those with digestive issues or food safety concerns, blanching may be safer.

So which way is better for health?

Is it good to eat raw bean sprouts?

Sprouts are rich in enzymes, vitamins, minerals, and fiber. However, some studies have shown that sprouts can pose a risk of food poisoning. The sprouting process occurs in warm, moist conditions, which often leads to the growth of harmful bacteria such as E. coli and Salmonella.

Eating raw bean sprouts, if the bean sprouts are accidentally contaminated with pathogens, can lead to health hazards including diarrhea, stomachache, vomiting... further affecting immunity, according to NDTV .

The best way to add bean sprouts to noodles and pho

It is best to eat blanched bean sprouts.

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Bean sprouts can be difficult to digest, especially for people with gut problems, explains Munmum Ganeriwal, award-winning nutritionist and bestselling author of India.

Blanching the bean sprouts can help soften their texture, making them easier to digest, especially for those with sensitive stomachs.

So, it is best to eat blanched bean sprouts, not raw bean sprouts, she concluded, according to NDTV .

Does blanching bean sprouts destroy nutrients?

Granted, blanching will remove a small amount of nutrients, but not so much that it will eliminate all of the health benefits of the sprouts.

Blanching beans can kill harmful bacteria, thereby reducing the risk of food poisoning.

In particular, blanching bean sprouts for a very short time will not lose much nutritional value as well as the flavor and texture of the bean sprouts.

Source: https://thanhnien.vn/chuyen-gia-giai-thich-an-pho-voi-gia-trung-hay-gia-song-la-tot-nhat-185240811083532762.htm