Sprouts are a source of fibre, vitamins, and minerals.
Sprouts are obtained from the germination of foods like beans, peas, whole grains, vegetables, nuts, and seeds.
Dr. Eileen Canday, HOD,
Nutrition and Dietetics, Sir HN Reliance Foundation Hospital, Mumbai, advocated boiling or cooking sprouts before eating due to potential contamination.
Sprouts help maintain heart health by increasing "good cholesterol" (HDL) levels and controlling blood pressure. The presence of fibres also lowers post-meal blood sugar levels.
Cooking sprouts makes them easier to eat and lowers the chance of getting food poisoning, especially for people with sensitive or poor digestive systems.
Due to chances of food poisoning, pregnant women, children, and the elderly should exercise caution when eating raw sprouts.