Key Nutritional Differences:
Protein Quality & Digestibility Sprouted moong has more bioavailable protein. The sprouting process breaks down complex proteins into simpler amino acids, making them easier for your body to absorb. This is why sprouted moong is often recommended for people with sensitive digestion.
Vitamin Content This is where sprouting really shines. Sprouted moong contains significantly higher levels of:
- Vitamin C - increases dramatically (cooked moong has almost none)
- B vitamins (especially B2, B5, and B6) - can increase by 2-5 times
- Folate - notably higher in sprouts
Enzyme Activity Sprouted moong is rich in active enzymes that aid digestion, while cooking destroys most of these enzymes. This is one reason sprouts are considered a "living food."
Antinutrients Both sprouting and cooking reduce antinutrients (like phytic acid and tannins) that can interfere with mineral absorption, but they work differently:
- Sprouting reduces them while keeping the food raw
- Cooking reduces them but also reduces some heat-sensitive nutrients
Calorie & Carbohydrate Content Sprouted moong has slightly fewer calories and more fiber because some starches convert to simpler sugars during sprouting. Cooked moong retains more of its original starch content.
Mineral Absorption Both forms contain similar amounts of minerals (iron, calcium, magnesium), but the minerals in sprouted moong are more bioavailable due to reduced phytic acid.
Practical Consideration Cooked moong is safer from a food safety perspective since heat kills potential bacteria. Raw sprouts need to be handled carefully and washed thoroughly. If you're concerned about food safety, lightly steaming sprouts is a good middle ground.
So the choice really depends on your goal - sprouts for maximum vitamins and enzymes, or cooked for comfort, safety, and traditional preparations!
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