I have checked on Wikipedia which says that sprouted mung beans has way less protein than normal one, while on web you will find articles saying sprouted beans are best, which is true, how do I eat unbaked mung bean anyway without any processing they are so hard. Does soaking moon beans overnight really reduce protein content drastically ?
- Yes the legume seed protein content decrease when it germinates.
- The sprouting seed is healthier.
Yes it is true that after germinating some of the protein decrease. It is mostly due to breakdown, transport and consumption of protein stored in seed. All fabaceae (former Leguminosae-sensu-stricto) members use a large amount of protein storage, such as Vicillins, Legumins, etc in their seed cotyledons . All edible true-pulses , including pea , mung, etc belong to fabaceae. When the seed germinates, theses proteins breaks down into simple amino acids and small peptides, and get reallocated*. In addition, a part of this work as food (respiratory substrate) through amino acid oxidation **.
We are commonly advised to eat sprouting seeds not for their protein content (we get the major portion of protein from daily major foods like meat, fish, eggs, leafy vegetables, etc.); but it is for the vitamin content.
This paper says
" Mung bean sprout produces several kinds of hepatoprotective compounds such as flavonoid and chlorogenic acid."
*Protein Storage and Utilization in Seeds; by Rod Casey, J.Derek Bewly and John S. Greenwood. Published as a chapter in a book, Plant Metabolism, Edited by Dennis, Turpin, Lefbvre, Lyzell. Second Edition.