By what factor does iron bioavailability increase after germination compared to raw mung beans?
Answer
About 2.4-fold
The processing of mung beans through germination significantly improves the body's ability to absorb essential minerals that were previously bound up by anti-nutrients. This effect is particularly well-documented for iron and zinc. Germination is shown to increase iron bioavailability by approximately 2.4-fold when compared directly against the raw, unsprouted beans. Concurrently, zinc bioavailability experiences an even greater enhancement, rising by a factor of 3.0-fold, demonstrating the powerful nutrient-unlocking effect of this traditional preparation method.
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