While all raw and lightly cooked - still crunchy - sprouts can pose some risk, alfalfa, mung bean and clover sprouts are most commonly linked to food poisoning. To reduce the risk of food poisoning from sprouts: people with lower immunity should avoid all raw and lightly cooked sprouts; avoid any sprout that's dark in colour or smells musty People with weakened immune systems i.e. elderly, children and pregnant women should avoid consuming raw sprouts, including alfalfa, mung bean sprouts, clover and radish. Make sure sprouts are thoroughly cooked to reduce risk of illness. Cooking eliminates harmful bacteria. Here are some tips for preparing sprouts before cooking: 1) In a large pot, cover the bottom with water and bring to a boil. Add the sprouts and let them cook for 3-5 minutes until they float to the top. Drain any excess water. 2) While the sprouts are cooking, heat your oven to 375 degrees F (190 degrees C). Consume Moong sprouts if you want to enhance your vision. Moong sprouts are rich in antioxidants and may defend your eyes from oxidative stress damage. They combat free radicals and prevent you from diseases such as cataracts, glaucoma, vision problems, and others. 10. Encourages hair growth. So, raw sprouts of all kinds tend to carry bacteria. This is true of mung bean sprouts, radish sprouts, alfalfa sprouts and clover sprouts. Yearly, the FDA reports poisoning from bean sprouts, most commonly Salmonella poisoning. Bean sprouts often carry Salmonella and E. Coli bacteria. Eating enough folate during pregnancy considerably lowers the risk of birth defects. Women, however, should avoid eating raw moong dal sprouts, as they may carry bacteria that could cause an infection. Rather eat well-cooked green moon dal sprouts to prevent a possible infection. 8. May Improve Skin Health UOu5i.

can i eat moong sprouts during pregnancy