beansprouts

Beansprouts are the germinated sprouts of beans and seeds, eaten as a fresh, crunchy ingredient in many cuisines. The most common variety is mung bean sprouts, known for their pale color, crisp texture, and mild flavor. Other sprouts labeled as beansprouts include soybean sprouts and mixes that feature chickpeas, lentils, or alfalfa. In some contexts, "beansprouts" may refer specifically to mung bean sprouts, while other sprouted seeds are categorized separately.

Production involves soaking dried seeds or beans until hydrated, then rinsing and draining them while keeping them in warm, moist conditions to promote germination. Sprouts are typically grown in jars or shallow trays and require regular rinsing to reduce the risk of bacterial growth. Mung bean sprouts usually reach harvest length in two to five days under suitable conditions, after which they are cooled or refrigerated to slow further growth.

Nutrition-wise, sprouts are low in calories and fat and provide plant-based protein, fiber, and several vitamins and minerals. Some nutrients, such as vitamin C, may increase during germination, while others may decline with storage or heating. Because sprouts are often consumed raw or lightly cooked, they can pose food-safety risks if contaminated, especially for young children, the elderly, pregnant people, or those with weakened immune systems.

Culinary uses vary by region. Raw sprouts add crunch to salads and sandwiches, while cooked sprouts are common in stir-fries, soups, and other warm dishes. They are frequently sold fresh in the produce section or refrigerated in jars, and compatibility with different diets makes them a versatile ingredient.