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AICR HealthTalk
Karen Collins, MS, RD, CDN
American Institute for Cancer Research

Q: If beans like kidney and garbanzo beans are good sources of protein, does this include bean sprouts?

A: No. A half-cup of mung bean sprouts supplies only one to two grams of protein. A half-cup serving of most dried beans supplies about seven grams of protein, about equal to the protein in one ounce of meat or poultry. Enjoy sprouts for the crunch they add to salads and stir-fries, but don't rely on them as a source of protein or minerals for a "meatless meal." The FDA has issued health advisories about eating raw sprouts due to occasional illness from E. coli or Salmonella. Raw sprouts pose the most danger to children, the elderly and others with weaker immune systems. Sprouts that have been thoroughly cooked do not seem to pose a risk.

Q: What should I look for when purchasing papaya?

A: Great choice! Papayas, which are extremely high in vitamin C, also provide lots of beta-carotene, beta-cryptoxanthin (another carotenoid), folate, magnesium and potassium. These sweet fruits can differ widely in size, shape, and color the flesh inside may be yellow, pinkish-orange or red. Because of these color differences, it's difficult to judge ripeness by color. Instead, look for a papaya that gives slightly to palm pressure without being too soft. If needed, ripen the fruit at room temperature. Store ripe papaya in the refrigerator for up to a week. The cluster of small black seeds in the center cavity is edible, though most people discard them. Serve chunks of papaya in a fruit plate, added to a green salad or as a topping for chicken or fish. It's also great chopped with some cilantro and sweet red pepper for a flavorful fruit salsa.

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The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on the relationship of nutrition, physical activity and weight management to cancer risk, interprets the scientific literature and educates the public about the results. It has contributed more than $95 million for innovative research conducted at universities, hospitals and research centers across the country. AICR has published two landmark reports that interpret the accumulated research in the field, and is committed to a process of continuous review. AICR also provides a wide range of educational programs to help millions of Americans learn to make dietary changes for lower cancer risk. Its award-winning New American Plate program is presented in brochures, seminars and on its website, www.aicr.org. AICR is a member of the World Cancer Research Fund International.