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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.

Nutrition

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.

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Also called:

Brotes de soja (Spanish)

See also:

Sprouts

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

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"It is to be regretted that men of science do not interest themselves more than they do on a subject of such vast magnitude as [food]; for I feel confident that the food of a country might be increased at least one-third, if the culinary science was properly developed, instead of its being slighted as it is now."

-- Alexis Soyer (French chef. 4 February 1810 – 5 August 1858)

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