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Also known as: steamed sprouted soya beans, cooked sprouted soybeans
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
They typically stay fresh for 3 to 5 days when stored in an airtight container in the refrigerator.
Yes, they freeze well. Blanch or steam them first, let them cool completely, and store in a freezer-safe bag for up to 3 months.
Look for sprouts with crisp, white stems and bright yellow heads. Avoid any that look brown, limp, or have a slimy texture.
Sprouted mung beans are the closest substitute. Edamame or cooked chickpeas can also work depending on the recipe's texture requirements.
Yes, always rinse sprouted soybeans thoroughly in cold water to remove any residual hulls or starch before cooking.
Sprouting reduces anti-nutrients like phytic acid and increases the levels of Vitamin C and Folate, making the nutrients easier for the body to absorb.
They are excellent in grain bowls, tossed into stir-fries at the last minute, or used as a high-protein topping for salads.
While some eat them raw, steaming or cooking is recommended to eliminate potential bacteria and improve digestibility.
No, sprouted soybeans are naturally gluten-free, but always check for cross-contamination if buying pre-packaged versions.
steamed cooked sprouted soybean is a versatile ingredient found in cuisines around the world. With 141 calories per 100g and 13.1 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Overcooking can sometimes cause bitterness. Ensure you only steam them until they are just tender-crisp.