Bean Counting

Bean Counting

Ingredients:
1 lb dry beans = 6 cup cooked beans, drained
1 lb dry beans = 2 cup dry beans
1 cup dry beans = 3 cup cooked beans, drained

Directions:
Storing Tips
Wash fresh beans before storing to retain moisture. Leave the ends of fresh beans on until you’re ready to
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cook. Fresh beans can be stored in a refrigerator for up to 5 days.
Store dried beans in the bag in a cool, dry place. If dried beans are hermetically sealed, they can be stored
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for up to 10 years.
Before you soak dried beans, be sure to pick through them and discard any that are discolored or
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shriveled. Also pick out any foreign matter. Rinse well.
• After cooking dried beans, use them as quickly as possible, as they spoil easily.
BEAN SPROUTS
Typical serving size: 1 cup (104 g)
HOW THEY HARM
Bacterial infection
Lupus
WHAT THEY HEAL
Cancer
SPROUT FACT
Sprout varieties include: Mung bean, broccoli, green leaf, alfalfa, radish, sunflower, pumpkin, wheat, and
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lentil, among others.
A sprout is a vegetable seed that just begins growing. Sprouts grow from the seeds of vegetables,
grains, and various beans. Wiry, yet delicate tasting, bean sprouts weigh in at a scant 31 calories per
cup and pack a lot of nutrition in a small package. Mung bean sprouts, for example, have 23% of the
recommended daily value of vitamin C along with other nutrients, such as iron, protein, fiber, and
calcium.
Health Benefit
Can help prevent cancer. Bean sprouts are are a rich source of sulforaphane, one of the most potent
anticancer compounds isolated from a natural source. Sprouts can contain 50 times more sulforaphane
than mature beans.
Health Risks
Harmful bacteria. Because sprouts have been associated with outbreaks of salmonella and E. coli
infection, people at high risk from exposure to these bacteria, such as children, the elderly, and
people with weak immune systems, should avoid eating sprouts. It’s okay to eat most sprouts raw, as
long as they’re free of bacterial contamination. An important exception: sprouted soybeans, which
contain a potentially harmful toxin that is destroyed by cooking.
QUICK TIP:
Bacteria avoidance