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Culinary Dictionary
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| Category: Vegetables and fungi |
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| Term(s) | ||
Soy Sprouts | ||
 Although they are not as popular as alfalfa sprouts, soy sprouts also called soybean sprouts are an excellent source of proteins and vitamins. During sprouting most of the undesirable carbohydrates are metabolized, the protein digestibility improves and the inhibitors are inactivated. Unique is the formation of ascorbic acid (vitamin C) during sprouting.Soy sprouts are available in health food stores and even supermarkets. But the best way to get soy sprouts is by growing sprouts at home. |