Stir-fried bean sprouts

Side Dish

Item Rating: 78/100

1 serving (100 grams) contains 122 calories, 4.2 grams of protein, 8.5 grams of fat, and 10.1 grams of carbohydrates.

Nutrition Information

1 cup (200g)

Calories		244
% Daily Value*
Total Fat		17 g	21%
	Saturated Fat	2.4 g	12%
	Polyunsaturated Fat	0 g
Cholesterol		0 mg	0%
Sodium		600 mg	26%
Total Carbohydrates		20.2 g	7%
	Dietary Fiber	4 g	14%
	Sugars	8 g
protein		8.4 g	16%
Vitamin D		0 mcg	0%
Calcium		60 mg	4%
Iron		2.4 mg	13%
Potassium		300 mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

Source of Calories

Fat: 153 cal (57.2%)

Protein: 33 cal (12.6%)

Carbs: 80 cal (30.2%)

About Stir-fried bean sprouts

Stir-fried bean sprouts are a popular dish in Asian cuisines, particularly Chinese, Korean, and Japanese. They are made by briefly cooking mung bean sprouts, often with garlic, soy sauce, and sesame oil, resulting in a crisp texture and mild flavor. Bean sprouts are low in calories and rich in essential nutrients, including vitamin C, vitamin K, folate, and fiber. They also contain small amounts of protein and are a source of beneficial phytonutrients. Incorporating stir-fried bean sprouts into meals is an excellent way to enjoy a nutrient-dense vegetable without adding excessive calories or fat.

Health Benefits

• Supports immune health due to high vitamin C content, which helps protect cells from oxidative damage.
• Promotes healthy digestion and gut health as bean sprouts are rich in dietary fiber.
• Aids in bone health through vitamin K, which plays a key role in calcium regulation and bone metabolism.
• Supports fetal development due to high folate levels, vital for DNA synthesis and cell growth.
• Contributes to heart health with low calorie and fat content combined with fiber, which helps in cholesterol regulation.

Dietary Considerations

Allergens: Contains soy (if soy sauce is used), sesame (if sesame oil is used)

Suitable for: Vegan, vegetarian, low-calorie diets, gluten-free (if gluten-free soy sauce is used)

Not suitable for: Soy-free diets (if soy sauce is used), sesame-free diets (if sesame oil is used)

Selection and Storage

Store fresh bean sprouts in a ventilated container in the refrigerator and consume within 2-3 days. Cooked stir-fried bean sprouts should be refrigerated and consumed within 1-2 days.

Common Questions About Stir-fried bean sprouts Nutrition

Are stir-fried bean sprouts nutritious?

Yes, stir-fried bean sprouts are highly nutritious. One cup of stir-fried bean sprouts contains approximately 35 calories, 3 grams of protein, and is rich in vitamins C and K as well as folate and manganese. They're also low in fat and carbs, making them a nutrient-dense food option.

Are stir-fried bean sprouts suitable for a vegan or vegetarian diet?

Yes, stir-fried bean sprouts are fully compatible with vegan and vegetarian diets, provided they are prepared using plant-based oils and without animal-derived ingredients such as butter or fish sauce. They are a great plant-based source of nutrients and can be easily incorporated into a variety of dishes.

What are the health benefits or concerns of eating stir-fried bean sprouts?

Stir-fried bean sprouts can aid digestion due to their fiber content and contribute to overall health with their antioxidants and vitamin C. However, ensure proper cooking, as raw or undercooked sprouts may carry a risk of bacterial contamination, like E. coli or Salmonella.

How much stir-fried bean sprouts should I eat at a time?

A typical serving size for stir-fried bean sprouts is about 1 cup, which is roughly 125 grams. This portion provides a healthy boost of nutrients without excessive calories, making it a great addition to balanced meals.

How do stir-fried bean sprouts compare to raw bean sprouts nutritionally?

Stir-fried bean sprouts generally retain most of their nutrients, though cooking slightly reduces water-soluble vitamins like vitamin C compared to raw bean sprouts. However, stir-frying improves digestibility and eliminates the risk of foodborne illnesses that can come with eating raw sprouts.

Data Sources & Scientific References