Know what’s on your plate
Bean sprouts
Calories & nutrition facts
boiled
Nutrition facts
Per 100 g% DV- Calories 17 kcal —
- Protein 1.8 g 4%
- Carbohydrate 1.7 g 1%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 1.2 g 4%
- Sugars 1.1 g —
Similar foods
- Mung bean sproutsmature seeds, raw30 kcal / 100 g
- Kidney bean sproutsboiled, drained33 kcal / 100 g
- Pinto bean sproutsmature seeds, boiled, drained, with salt20 kcal / 100 g
- Soy bean sprout146 kcal / 100 g
- Soya bean sproutsstewed, with fat and salt86 kcal / 100 g
- Soy sprouts54 kcal / 100 g
- Soybean sproutscanned, without brine16 kcal / 100 g
- Sprouted soybeansmature seeds, cooked, steamed81 kcal / 100 g
- Sprouted kidney beansmature seeds, cooked, boiled, drained, with salt33 kcal / 100 g
- French beansboiled25 kcal / 100 g
Questions about Bean sprouts
How do you cook bean sprouts without making them soggy?
Drain them well, then toss them in a very hot wok or frying pan for 1–2 minutes. Add them near the end of cooking so they stay crisp.
How do you choose fresh bean sprouts?
Look for firm, crisp sprouts with pale stems and no slimy coating or sour smell. Avoid any that look wilted or discoloured.
How should you store bean sprouts?
Keep them refrigerated in their original packaging, or in a clean container that allows a little airflow. Use them promptly and discard them if they turn slimy or develop an unpleasant smell.
What dishes are bean sprouts used in?
They add a crunchy finish to stir-fries, pad Thai and noodle soups such as pho. Add them just before serving if you want to keep their bite.
What can you use instead of bean sprouts?
For a similar fresh crunch in a stir-fry or salad, use finely shredded white cabbage. It is less juicy, so add it earlier if you want it softened.
Source: NEVO (Netherlands) 59 · per 100 g · carbohydrate per EU label, fibre excluded
