Why might individuals find sprouts easier to digest than eating the hard, dried mung bean directly?
Answer
The sprouting process alters the bean, requiring less complex starch digestion.
The transformation a bean undergoes during the metabolic changes of sprouting significantly impacts its digestibility. For people who experience difficulty digesting whole, hard beans due to their complex starches, consuming the sprout offers an excellent alternative. The sprouting process effectively breaks down some of these complex structures, making the nutrients more bioavailable and the overall product lighter on the digestive system. Sprouts deliver the beneficial protein and fiber inherent in legumes but in a form that presents a much lower digestive load compared to the original, dense, dried seed.
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