Bean Sprouts (Mung Bean) Nutrition Facts
Mung bean sprouts are crisp, mild-flavored sprouts essential to Asian cuisine, from pad Thai to pho. The sprouting process increases nutrient bioavailability and creates fresh enzymes, making them more nutritious than unsprouted beans.
Nutrition Facts
Per 100g serving
Health Benefits
- ✓Good vitamin K for blood clotting
- ✓Contains folate for cell division
- ✓Low calorie, high volume food
- ✓Sprouting increases nutrient availability
- ✓Fresh enzymes aid digestion
Best For
Storage
Store bean sprouts in the refrigerator, ideally in a container with water changed daily, for 2-4 days. They're highly perishable and best used immediately. Do not freeze - they become mushy. Check for sliminess before using.
Serving Sizes
Frequently Asked Questions
Are bean sprouts safe to eat raw?
Raw sprouts carry risk of bacterial contamination (Salmonella, E. coli) because they're grown in warm, humid conditions. Cooking eliminates this risk. Pregnant women, elderly, children, and immunocompromised individuals should only eat cooked sprouts. Healthy adults can eat raw sprouts but accept some risk.
What's the difference between mung bean and soybean sprouts?
Mung bean sprouts are thin with small yellow heads and mild flavor - used in pad Thai and pho. Soybean sprouts are larger with prominent yellow bean heads and nuttier, stronger flavor - common in Korean dishes like bibimbap. Mung sprouts are crunchier; soybean sprouts are meatier.
Why do bean sprouts go bad so fast?
Sprouts are alive and metabolizing rapidly, producing heat and moisture that encourage bacterial growth. Their high water content and damaged cell walls (from sprouting) accelerate spoilage. Buy from refrigerated displays, use within 2 days, and store in cold water.
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