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Nutrient content per 100 g
Delicious season
Bean sprouts
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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
