This is an automatically translated article. Bean sprouts are one of the natural foods rich in nutrients that appear in many Vietnamese dishes. Bean sprouts have a crisp, cool taste that is easy to eat and very good for digestion. However, the way bean sprouts are grown is very susceptible to infection, especially when eaten raw. So, is it good for pregnant women to eat bean sprouts?.
Can You Eat Bean Sprouts When Pregnant?
Pregnancy comes with a lot of dos and don’ts when it comes to food. Bean sprouts seem to fall into a gray area that leaves many pregnant women wondering – can you eat bean sprouts when pregnant?
The short answer is yes, you can eat bean sprouts during pregnancy, as long as they are thoroughly cooked. Raw or lightly cooked sprouts pose a higher risk of foodborne illness and are best avoided.
Why Are Raw Sprouts Risky?
Raw sprouts, including mung bean, alfalfa, radish, and other varieties, have been linked to outbreaks of food poisoning The warm, humid conditions needed to sprout seeds are also ideal growing conditions for dangerous bacteria like Salmonella, Listeria, and E. coli
These bacteria can contaminate seeds before the sprouting process even begins. Unfortunately, a quick rinse won’t wash bacteria away since they cling and grow deep inside sprout seeds.
The Centers for Disease Control and Prevention (CDC) and other health organizations caution that raw sprouts are unsafe to eat for young children, the elderly, pregnant women, and those with weakened immune systems.
Can Pregnant Women Eat Cooked Bean Sprouts?
Thoroughly cooking sprouts kills any present bacteria, making them safer during pregnancy. Heating sprouts to an internal temperature of 165°F / 75°C is recommended.
Try adding sprouts at the beginning of cooking recipes like fried rice, curries, or soups. Allowing them to cook through the entire dish ensures sprouts reach a bacteria-killing temperature.
Sprouts added to pho, sandwiches, salads, or as a raw garnish haven’t been exposed to adequate heat to eliminate risks. When dining out, request any bean sprouts be omitted or “served steaming hot on the side” to avoid undercooked sprouts.
What Precautions Are Needed With Homegrown Sprouts?
Growing sprouts at home can save money, but additional care is required to minimize food safety risks. Start with sterilized containers and seeds from reputable suppliers. Keep sprouts separate from other foods during the sprouting and storage process.
Regardless of food safety steps taken, homegrown sprouts still require thorough cooking. Eating raw or lightly cooked homegrown sprouts poses the same risks as those bought in stores.
What Are the Benefits of Eating Cooked Bean Sprouts?
When cooked to safe temperatures, sprouts can be a nutritious addition to a pregnancy diet. The sprouting process boosts levels of certain nutrients. Sprouts are a source of:
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Vitamin C – Important for immunity and tissue health. Also aids iron absorption.
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Fiber – Helps prevent constipation, a common pregnancy discomfort.
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Folate – Essential for proper fetal development and preventing neural tube defects.
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Magnesium – Eases muscle cramps and restless legs, common in pregnancy.
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Iron – Prevents anemia by helping form red blood cells for mother and baby.
Mung bean sprouts, one of the most common varieties, are especially high in vitamins C and K. They also contain antioxidants linked to reduced inflammation and better heart health.
Eating cooked sprouts can help provide vital nutrients during pregnancy. However, they should never replace more concentrated vitamin and mineral sources like prenatal supplements.
What If I Accidentally Ate Raw Sprouts?
Don’t panic if you’ve already eaten raw or lightly cooked sprouts during pregnancy. The chances of actually becoming ill are low. Monitor yourself for symptoms of food poisoning like diarrhea, vomiting, fever or stomach pains in the week following consumption of undercooked sprouts.
Contact your doctor right away if these or other worrying symptoms develop after eating raw sprouts. Let your doctor know when you ate the sprouts so they can determine if illness could be related.
Most cases of food poisoning from sprouts are unpleasant but not severe. Treatment involves resting, staying hydrated and waiting for symptoms to pass. However, some cases do require medical support to protect mom and baby.
The Bottom Line
Pregnant women don’t have to ban bean sprouts completely. Consuming sprouts cooked to 165°F / 75°C eliminates risks and allows you to enjoy their nutritional benefits.
Take extra care when dining out to confirm sprouts are fully cooked rather than simply added as a raw topping. Always heat homegrown sprouts before eating as an added precaution.
Thorough cooking makes sprouts pregnancy-safe. Avoiding undercooked sprouts reduces the small chance of foodborne illness during a vulnerable time. With the right precautions, pregnant women can reap the nutritional rewards these sprouts have to offer.
Nutritional ingredients in bean sprouts Bean sprouts are a type of sprouts from mung beans that only need to be kept moist for 5-7 days to be harvested. This is also a food rich in important nutrients such as protein, calcium, iron, zinc, fiber,… all very good for health. The nutritional components in bean sprouts include: 1 Vitamin E Bean sprouts contain a very high amount of vitamin E, which helps strengthen immunity and prevent infections and other health problems common in pregnant women. pregnant. In addition, vitamin E also limits the risk of early miscarriage, especially in the first 3 months of pregnancy. 2 Rich in vitamin C and micronutrients Vitamin C and micronutrients in bean sprouts have the effect of enhancing resistance, preventing diseases related to the immune system or respiratory system. 3 Melatonin In bean sprouts there is melatonin which helps to relax the mind and reduce the risk of insomnia in pregnant women. 4 Improves Digestion Not only rich in nutrients, bean sprouts are also a vegetable and contain a lot of fiber. This amount of fiber along with food helps the digestive process to take place quickly, limiting bloating and constipation. 5 Reduce the risk of osteoporosis Osteoporosis is a common problem in pregnant women or after pregnancy because the body uses large amounts of nutrients to nourish and develop the fetus. Bean sprouts contain a lot of manganese, which combines with estrogen to increase bone density, thereby reducing the risk of osteoporosis in pregnant women as well as ensuring bone development for the fetus.
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Can I eat bean sprouts during pregnancy?
FAQ
Why can’t I eat bean sprouts when pregnant?
Can I eat bean sprouts in pho while pregnant?
Can I eat cooked sprouts in early pregnancy?
Is it safe to eat sprouted bean sprouts?
Is it safe to eat bean sprouts during pregnancy?
Is it safe to eat bean sprouts while you’re pregnant? Experts say sprouts of all varieties are only safe if they’re cooked, since raw sprouts could be…
Is soya bean good for pregnant women?
Care should be taken with the amount consumed. It is not recommended to add soya components to the normal diet in supplement form to increase intake. The appropriate amount should be about what you would consume in your normal diet.
Can you eat sprouts while pregnant?
According to the US Federal Department Of Agriculture (FDA), if you are eating out while pregnant, request for any dish served with sprouts to be served without them. Read on to know more about sprouts and their effects on pregnancy, including ways to have them safely.
Should you cook bean sprouts before a baby is born?
Cooking the bean sprouts until they’re steaming hot (165 degrees Fahrenheit) will make them healthy for you and your unborn baby, eliminating the risk of illness. When these raw sprouts are cooked thoroughly, any bacteria that would have infected them is bound to get completely wiped out.