> > > >

Soybean Sprouts

Soybean Sprouts are sprouted soybeans.

The sprouts are crunchy and firm, with greenish-yellow heads.

They are ready to use in 3 to 4 days after the bean begins to sprout. They become bitter if allowed to grow much past that.

To be clear, most bean sprouts sold are actually grown from mung beans, not soybeans.

Cooking Tips

Discard any roots and bean skin that might still be present. Wash, cook for at last 10 minutes.


Some small amount of toxins (trypsin inhibitors) are present in Soybean Sprouts that are destroyed after cooking for at least 5 minutes. While not dangerous if you eat them raw only occasionally, nutritionists advise proper cooking to get rid of them.

Lower protein content than actual soybeans, but very high in vitamin C.

History Notes

Soybean Sprouts were first touted publicly in the West by a Dr Clive M. McKay, Professor of Nutrition at Cornell University, during the Second World War for their nutrition and ease of production.

Please share this information with your friends. They may love it.

Also called:

Brotes de soja (Spanish)

See also:


Alfalfa Sprouts; Bamboo Shoots; Brussel Sprouts; Buckwheat Grass; Buckwheat Sprouts; Corn Shoots; Corn Sprouts; Fenugreek Sprouts; Mung Bean Sprouts; Oat Sprouts; Pea Shoots; Scallion Sprouts; Soybean Sprouts; Sprouting Barley; Sprouts


You may also like:

Looking for home canning information?
Visit our satellite site dedicated to home canning, HealthyCanning.com for recipes and well-researched articles on all aspects of home canning.

Bon mots

"This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke."

-- Jane Grigson (English food writer. 13 March 1928 - 12 March 1990)

Myth of the Day

Marinades Read more >