Soybean Sprouts
Soybean sprouts are a crisp, fresh vegetable made by germinating whole soybeans, commonly used in East Asian cuisines like Korean, Chinese, and Japanese cooking. They are typically stir-fried, added to soups, or served as a side dish, seasoned with ingredients like garlic, sesame oil, and soy sauce.
🍽️ Nutrition at a glance
Soybean sprouts are low in calories (around 30-40 calories per 100g) and are a good source of plant-based protein, fiber, and essential nutrients like vitamin C, folate, and manganese, with minimal fat.
Nutrition breakdown
| Calories | 31 kcal |
| Protein | 3 g |
| Carbs | 5.9 g |
| Fat | 0.2 g |
| Fiber | 1.8 g |
| Sugar | 0 g |
| Sodium | 6 mg |
| Vitamin C | 8 mg |
| Folate | 61 µg |
| Vitamin K | 33 µg |
| Iron | 0.5 mg |
| Potassium | 221 mg |
| Manganese | 0.2 mg |
| Thiamin (B1) | 0.08 mg |
| Riboflavin (B2) | 0.12 mg |
Per 1 cup (100 g) · estimated, varies by recipe
💡 What's interesting
Nutritionally, sprouting increases the bioavailability of nutrients and reduces antinutrients in soybeans, making them easier to digest. Culturally, they are a staple in Korean cuisine, where they are often featured in dishes like 'kongnamul-muchim' and are valued for their role in balanced, healthy meals.
