About bean sprouts
Bean sprouts belong to the sprouts category and are the sprouts of the mung bean. The mung bean comes from Asia, where bean sprouts are indispensable in meals. Bean sprouts are also increasingly used in Western cuisine. With a crispy bite, fresh color and neutral taste, bean sprouts belong on every plate.
The process
1. The raw material: mung beans
Evers Specials works closely with farmers in Asia. The farmers sow and harvest the mung beans.
2. Delivery & storage
The mung beans arrive at Evers Specials. We check the quality and perform different culture tests. Then we store the mung beans.
3. Washing & filling growing cells
The mung beans are washed and are transported in water to the growing cells. We fill a growing cell with a measured amount of mung beans.
4. Sprouting & harvesting
With water and under strict control of oxygen and temperature, the beans germinate into bean sprouts in 7 days. We harvest the bean sprouts from the cells.
5. Sieving & packaging
We clean the bean sprouts of root apexes and bean husks. We package the product in various quantities. From bulk, to crates, or small containers.
6. Cooling & transport
In half an hour we cool the bean sprouts back to around 5 °C. Through vacuum cooling we promote shelf life and food safety. We deliver the bean sprouts to the customer no later than the next morning.
Applications of bean sprouts
Evers Specials produces fresh bean sprouts, that can be processed in various ways. For example:
Preserved
Packaged in glass or tin for a long shelf life.
Frozen
For example in ready-made meals and vegetable dishes.
Snacks and convenience products
For example in spring rolls with deep-frozen, dried or fresh bean sprouts.
Dried (air or freeze drying)
For example in instant soups.
Nutritional values of bean sprouts
Bean sprouts are packed with healthy nutrients and are a good source of vitamin C, and rich in fibre and folic acid. Furthermore, in comparison to other vegetables bean sprouts contain a lot of plant-based protein. The nutritional values of bean sprouts are given in the table below. The blue-colored cells indicate that bean sprouts score better for this component than the other vegetables. Click on the table to enlarge it.
