Bean sprouts

Soybean sprouts are the young and tender stems that germinate from soybean seeds. They are a very popular ingredient in Asian cuisine, especially in dishes such as stir-fries, soups, and salads, due to their crunchy texture and fresh, mild flavor.

Originating in Asia, soybean sprouts have been used for centuries in Chinese, Japanese, Korean, and Vietnamese gastronomy, valued for their nutritional contribution and their ability to complement a wide variety of recipes.

Regarding their properties, soybean sprouts are an excellent source of plant-based proteins, dietary fiber, vitamins such as C and some B complex, in addition to essential minerals like iron and calcium. They are also low in calories and fat, making them a healthy ingredient ideal for balanced diets.

Depending on the country or region in Latin America, soybean sprouts may also be known as soybean germ, germinated soy, or simply soy sprouts. It is important to differentiate them from other sprouts (such as alfalfa), as their texture and flavor are characteristic and distinctive.