Bean sprouts are the seedlings of the legume called soy (mung beans or green soybeans).

They are particularly common in Asian cuisine. It typically takes one week for them to be completely grown. The sprouted beans are more nutritious than the original beans and they require much less cooking time. Soy sprouts are preserved in cans, and must first be soaked and then washed before being consumed.

They are usually eaten raw or blanched.

Nutritional information (0.1 kg)
Fiber 2.4 g
Saturates 0.14 g
Monounsaturated fatty acids 0.23 g
Polyunsaturated fatty acids 0.81 g
Cholesterol 0.0 mg
Calcium 32.0 mg
Iron 0.89 mg
Zinc 0.96 mg
Vitamin A 4.2 ug
Vitamin C 1.0 g
Folic acid 160.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.