Environmental Nutrition

Crunchy, tender sprouts of germinated beans and seeds, such as mung, alfalfa and radish, are a delicious and nutritious addition to meals. Available year-round, sprouts are low in calories and provide a variety of nutrients, including fiber, calcium, vitamin C, and vitamin K, as well as antioxidants. One cup of mung bean sprouts, for example, contains only 30 calories, but provides more than 12 percent of the daily value (DV) of vitamin K, and more than 20 percent DV of vitamin C.

Sprouting safety concerns

Despite their healthfulness, concern over potential foodborne illness outbreaks in sprouts has been growing. Since 1996, there have been at least 30 reported major outbreaks of foodborne illnesses linked to different types of raw and lightly cooked sprouts. Sprouts serve as hosts for bacteria, including Salmonella, Listeria and E. coli. Diarrhea, fever and abdominal cramps are common symptoms that occur 12 to 72 hours after infection in these cases.

The wet, warm conditions of sprout production favor the growth of microbes. While there are approved plant treatments to reduce contamination, there is no way to guarantee that all harmful bacteria are destroyed unless the raw sprouts are cooked properly. Unfortunately, sprouts are typically enjoyed raw or lightly cooked, which may not destroy the harmful bacteria.

Stay safe

Proper buying, storing and preparation techniques also can help you enjoy the delicious flavors, textures and nutrition of sprouts while minimizing the risks. High-risk individuals, including children, the elderly, pregnant women and persons with weakened immune systems should avoid eating raw sprouts of any kind unless they are cooked thoroughly. Many foodborne illnesses have been linked to restaurant chains, so you may want to avoid sprouts when dining out.

(Environmental Nutrition is the award-winning independent newsletter written by nutrition experts dedicated to providing readers up-to-date, accurate information about health and nutrition in clear, concise English. For more information, visit www.environmentalnutrition.com.)