Know what’s on your plate
Bean sprouts
Calories & nutrition facts
soybeans, mature seeds, sprouted, raw
Nutrition facts
Per 100 g% DV- Calories 122 kcal —
- Protein 13 g 26%
- Carbohydrate 8.5 g 3%
- Fat 6.7 g 9%
- Saturated fat 0.9 g 5%
- Fibre 1.1 g 4%
- Sodium 14 mg 1%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 1 µg 0%
- Vitamin C 15.3 mg 17%
- Vitamin D 0 µg 0%
- Vitamin K 190 µg 158%
- Thiamin (B1) 0.34 mg 28%
- Riboflavin (B2) 0.12 mg 9%
- Niacin (B3) 1.1 mg 7%
- Pantothenic acid (B5) 0.93 mg 19%
- Vitamin B6 0.18 mg 10%
- Folate (B9) 172 µg 43%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 67 mg 5%
- Iron 2.1 mg 12%
- Magnesium 72 mg 17%
- Phosphorus 164 mg 13%
- Potassium 484 mg 10%
- Zinc 1.2 mg 11%
- Copper 0.43 mg 47%
- Manganese 0.7 mg 31%
- Selenium 0.6 µg 1%
Similar foods
- Mung bean sproutsmature seeds, raw30 kcal / 100 g
- Soya bean sproutsraw40 kcal / 100 g
- Soy bean sprout146 kcal / 100 g
- Pinto bean sproutsmature seeds, raw62 kcal / 100 g
- Kidney bean sproutsraw29 kcal / 100 g
- Sprouted soybeansmature seeds, raw122 kcal / 100 g
- Soybean sproutscanned, without brine16 kcal / 100 g
- Soy sprouts54 kcal / 100 g
- Sprouted navy beansmature seeds, raw67 kcal / 100 g
- Canned soybean sproutssprouts, canned13 kcal / 100 g
Questions about Bean sprouts
Are bean sprouts mung bean or soya bean sprouts?
The name can mean sprouts from different beans. Thin, white sprouts with small yellow heads are usually mung bean sprouts; thicker ones with larger yellow beans are usually soya bean sprouts, so check the ingredient name when choosing.
Do you need to cook bean sprouts before eating them?
Raw sprouts can carry harmful bacteria, so cooking them until steaming hot throughout is the safer choice. Add them near the end of a stir-fry, or blanch them in boiling water for about 1–2 minutes.
How do you stop bean sprouts going soggy in a stir-fry?
Rinse them, then drain and dry them thoroughly; excess water makes them steam. Cook them over high heat for just 1–2 minutes, stirring, so they stay crisp.
How should you store bean sprouts?
Keep them refrigerated in their original ventilated packaging, or in a clean container lined with kitchen paper, and use them promptly. Discard any that smell sour, feel slimy or have darkened.
What can you make with bean sprouts?
They add crunch to a quick noodle stir-fry, fried rice and spring rolls. In Korean-style bibimbap, blanched, seasoned sprouts are a familiar topping; cool them promptly if preparing ahead.
What can you use instead of bean sprouts?
For a similar crisp bite in stir-fries or salads, use finely shredded white cabbage or carrot. Add either near the end of cooking so it retains some crunch.
Are bean sprouts nutritious?
A 100 g portion provides 13 g of protein and 190 µg of vitamin K. They are also high in manganese, at 0.7 mg per 100 g.
Can you freeze bean sprouts?
You can, but they lose their crisp texture after thawing, so frozen sprouts are best used in cooked dishes. Blanch them briefly, cool them quickly, drain well and freeze in a sealed container.
Source: Canadian Nutrient File 2210 · per 100 g · carbohydrate per EU label, fibre excluded
