Mung bean sprouts are mostly water. 31 kcal, 3 g protein, 5.9 g carbs per 100 g. Sprouting reduces phytate and activates enzymes, improving apparent digestibility. A whole 200 g serving still totals under 70 kcal, making sprouts one of the lowest-calorie-density pulse forms. Pulses remain tied to better glycemic response and blood lipids (Viguiliouk et al., Ann NY Acad Sci 2017).
How should I track Bean sprouts, mung?
When tracking Bean sprouts, mung, the dry-vs-cooked distinction is critical. Legumes absorb roughly 2–3 times their weight in water during soaking and cooking, so 100 g dry becomes 250–300 g cooked. Always check which form the nutrition values refer to. A meta-analysis of 43 RCTs (Reid-McCann et al., Nutr Rev 2025) found plant protein matches dairy for muscle outcomes — so tracking precision matters just as much here. If you use canned legumes, drain and rinse to reduce sodium by about 40%. Weigh on a kitchen scale for the most reliable count.