Know what’s on your plate

Bean sprout

Calories & nutrition facts

raw

22
calorieskcal per 100 g
Protein3.1 g
Carbs1.6 g
Fat0.1 g

Nutrition facts

Per 100 g% DV
  • Calories 22 kcal —
  • Protein 3.1 g 6%
  • Carbohydrate 1.6 g 1%
  • Fat 0.1 g 0%
  • Saturated fat 0 g 0%
  • Fibre 1.3 g 5%
  • Sugars 1 g —

Questions about Bean sprout

How long should you cook bean sprouts in a stir-fry?

Toss them over a high heat for about 2–3 minutes, adding them near the end so they stay crisp. Cook until steaming hot throughout.

Are bean sprouts safe to eat raw?

Raw or lightly cooked sprouts can carry harmful bacteria. The Food Standards Agency advises cooking bean sprouts until steaming hot throughout; rinsing them is not a substitute for cooking.

How do you choose fresh bean sprouts?

Look for firm, crisp sprouts with pale stems. Avoid any that feel slimy or smell sour.

How should you store bean sprouts?

Keep them refrigerated and follow the use-by date on the pack. Once opened, keep them chilled and use them promptly.

What dishes use bean sprouts?

They add crunch to chow mein, Singapore noodles and pad Thai. Stir them through near the end of cooking so they do not turn limp.

What can you use instead of bean sprouts in a stir-fry?

Finely shredded white cabbage gives a similar crisp bite; add it a little earlier, as it takes longer to soften. Shredded carrot works too, though it is sweeter.

Are bean sprouts the same as mung bean sprouts?

In UK shops, bean sprouts usually means mung bean sprouts: the familiar white stems with small yellow heads. Soybean sprouts are generally thicker, with larger yellow heads.

Source: ausnut F008806 · per 100 g · carbohydrate per EU label, fibre excluded