Fresh soybean sprouts

Fresh soybean sprouts are the young sprouts of soybean seeds, known for their crunchy texture and slightly sweet and mild flavor. These sprouts are widely used in Asian cuisine, especially in dishes such as stir-fries, salads, soups, and side dishes, adding freshness and a nutritious touch.

Their origin dates back to East and Southeast Asian countries, such as China, Japan, and Korea, where they are a basic and traditional ingredient in multiple recipes. In these places, soybean sprouts are cultivated through the controlled germination of soybean seeds in humid and dark environments for several days.

From a nutritional standpoint, fresh soybean sprouts are highly valued for their high content of plant-based proteins, fiber, vitamins (especially vitamin C and B vitamins), minerals such as iron and calcium, and antioxidants. Additionally, they are low in calories and fats, making them a healthy option to balance any diet.

In the context of Hispanic American cuisine, fresh soybean sprouts may also be known as soybean sprouts or simply soy sprouts. These terms vary by region, but they refer to the same ingredient used in various recipes to add texture and nutritional value.