Overview
Sprouted soybeans characterized by large, crunchy heads, offering higher levels of protein, GABA, and Vitamin K compared to standard mung bean sprouts.
Food note
Soybean sprouts are a traditional functional food in East Asia Valued for their ability to provide high-quality protein and minerals in a low-calorie format. They must be thoroughly cooked to neutralize residual trypsin inhibitors and ensure microbiological safety. From a metabolic standpoint They offer a superior nutrient density to calorie ratio Making them ideal for weight management and metabolic health.
Pros
- High GABA Content
- Excellent Vitamin K
- Improved Mineral Absorption
Cons
- Short Freshness Window
- Requires Thorough Cooking
- Low Vitamin C (vs Leafy)
Calories by servingShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 34 kcal | 3.7 g | 2.3 g | 1.5 g |
Per 50 g50 g | 17 kcal | 1.85 g | 1.15 g | 0.75 g |
Per 100 g100 g | 34 kcal | 3.7 g | 2.3 g | 1.5 g |
Per 150 g150 g | 51 kcal | 5.55 g | 3.45 g | 2.25 g |
Per 200 g200 g | 68 kcal | 7.4 g | 4.6 g | 3 g |
Per 250 g250 g | 85 kcal | 9.25 g | 5.75 g | 3.75 g |