Mung Bean Sprouts: Nutritional Benefits & Health Advantages

Mung bean sprouts, also known as bean sprouts, are used extensively in Asian cuisine. They are a popular health food, are available year round, have a fresh, crunchy flavor and can be eaten fresh or cooked.

Vitamin Content

• Bean sprouts are considered a good source of thiamin, niacin, vitamin B6 and pantothenic acid. They are also considered very good sources of vitamins C, K, riboflavin and folate.

Mineral Content

• Mung bean sprouts are high in magnesium, phosphorus, potassium, copper and manganese.

General Nutrition Information

• Mung bean sprouts contain no cholesterol, approximately 30 calories, 3 grams of protein, 6 grams of carbohydrates and only 2 grams of fat. Bean sprouts are high in protein, dietary fiber and enzymes.

Availability

• Mung bean sprouts can be purchased canned or fresh in the produce aisle or can be sprouted on your kitchen counter. Sprouts are available year round. Look for white sprouts with a little moisture at the roots.

Warning

• There is a risk of possible food-borne illnesses if you eat raw sprouts. Cooking destroys harmful bacteria and washing and chilling can reduce the risk of illness. Never eat sprouts that are a little slimy or smell bad.