本ページはプロモーションが含まれています
Japanese page
Nutrient content per 100 g
Delicious season
Bean sprouts
① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
---|
* 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 rate | 3% |
Energy | 14㎉ |
moisture | 95.4g |
Protein | 1.7g |
Lipid | 0.1g |
Carbohydrate | 2.6g |
Sodium | 2㎎ |
Potassium | 69㎎ |
Calcium | 10㎎ |
Magnesium | 8㎎ |
Rin | 25㎎ |
iron | 0.2㎎ |
Zinc | 0.3㎎ |
Copper | 0.08㎎ |
Manganese | 0.06㎎ |
Lodine | 2㎍ |
Selenium | – |
Chromium | – |
Molybdenum | 55㎍ |
Vitamin A(Retinol) | – |
Vitamin A(β-carotene) | 3㎍ |
Vitamin D | – |
Vitamin E(Tocopherol α) | 0.1㎎ |
Vitamin K | 3㎍ |
Vitamin B1 | 0.04㎎ |
Vitamin B2 | 0.05㎎ |
Niacin | 0.3㎎ |
Vitamin B6 | 0.05㎎ |
Vitamin B12 | – |
Folic acid | 41㎍ |
Pantothenic acid | 0.23㎎ |
Biotin | 1.7㎍ |
Vitamin C | 8㎎ |
Dietary fiber(aggregate amount) | 1.3g |
Quoted from the Japanese food standard composition table 2015 edition