Bean sprouts(萌)もやし

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Nutrient content per 100 g

Delicious season

Bean sprouts

* Display the yearly calendar with each number

Commentary on vegetables

  • Low calorie and high nutritional value
  • One of the sprout that sprouted green beans
  • Green beans and soy black mappe are common
  • Since it is produced in the factory, it can be produced regardless of the climate.
  • Bean sprouts harvested in the process of germination
  • Nutrients are made during germination
  • Because the streets of fire are fast, you should put them at the end of the cooking process.(The texture remains and nutrients are less leaked)
  • Choose a thick and white overall

Good things to eat together

  • Intestinal regulation = radish, Turnip, yam, Chinese cabbage
  • Obesity prevention =Jew’s‐ear , onion,green onion, celery
  • Healthy brain effect = Short-neck clam, Shijimi Clams, chicken, chicory
  • Blood circulation promotion = liver, spinach, shiitake

Preservation method

  • As the days go by, nutrients are lost.
  • Use up as much as possible
    Vitamin C decreases by about 30% when stored in the refrigerator

recipe

  • Namul
  • soup
  • miso soup
  • Fried food
 

Food composition table

Per 100g edible portion

Bean sprouts(raw)

Waste rate3%
Energy14㎉
moisture95.4g
Protein1.7g
Lipid0.1g
Carbohydrate2.6g
Sodium2㎎
Potassium69㎎
Calcium10㎎
Magnesium8㎎
Rin25㎎
iron0.2㎎
Zinc0.3㎎
Copper0.08㎎
Manganese0.06㎎
Lodine2㎍
Selenium
Chromium
Molybdenum55㎍
Vitamin A(Retinol)
Vitamin A(β-carotene)3㎍
Vitamin D
Vitamin E(Tocopherol α)0.1㎎
Vitamin K3㎍
Vitamin B10.04㎎
Vitamin B20.05㎎
Niacin0.3㎎
Vitamin B60.05㎎
Vitamin B12
Folic acid41㎍
Pantothenic acid0.23㎎
Biotin1.7㎍
Vitamin C8㎎
Dietary fiber(aggregate amount)1.3g

Quoted from the Japanese food standard composition table 2015 edition