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Also known as: sprouted beans, sprouted legumes, misal sprouts, sprouted matki, sprouted chickpeas, sprouted moong
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A crunchy, refreshing, and protein-packed salad made with mixed sprouts, crisp vegetables, and a tangy lemon-chaat masala dressing. It's a perfect light lunch, healthy snack, or a vibrant side dish that comes together in minutes.
A light and refreshing salad featuring tender grilled chicken, crisp mixed sprouts, and fresh vegetables, all tossed in a zesty lemon-herb vinaigrette. Perfect for a healthy lunch or a light side dish.
They typically last 3-5 days in the refrigerator if kept dry and ventilated.
Yes, but steaming is recommended to eliminate potential bacteria like E. coli or Salmonella.
Commonly includes sprouted moong (mung beans), matki (moth beans), chickpeas, and green peas.
Sprouting reduces anti-nutrients like phytic acid, making minerals easier to absorb.
Yes, blanch them for 2 minutes, cool, and freeze for up to 3 months.
A foul smell indicates bacterial growth. If they are slimy or smell sour, discard them.
Yes, they are low in calories but high in fiber and protein, which promotes satiety.
Soak beans for 8 hours, drain, and keep in a sprout maker or damp cloth for 12-24 hours.
Boiled legumes, edamame, or crumbled firm tofu can be used as alternatives.
No, mixed sprouts are naturally gluten-free.
mixed sprouts is a versatile ingredient found in cuisines around the world. With 103 calories per 100g and 8.2 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the legumes_pulses category with complete nutrition information.
View all legumes_pulses →Discover 3 recipes featuring mixed sprouts with step-by-step instructions.
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