Mung Bean Sprouts 숙주
Mung bean sprouts (also known as green gram sprouts) are widely used in Korean cooking in making side dishes, soups, stews, dumplings and many more dishes. Then are very similar to soybean sprouts but yellow heads are not as pronounced as soybean sprouts. They tend to be shorter and a bit fatter than soybean sprouts.
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Sourcing & Selecting
1 cup = 104 g
12 oz package = 340 g
(source: http://ndb.nal.usda.gov)
Keeping in a plastic bag can easy make the sprouts go brown and wet.
Immerse them in water and keep it in the refrigerator. Change water daily if you are keeping it for a few days.
In general it's best to eat them in a few days.
In a large bowl, rinse throughly two or three times. |
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Boil water on high heat. Add a pinch of salt and blanch in boiling water for 3 min. |
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Rinse twice in cold water and leave them in a strainer to drain. |
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(for 100 g)
Water g 90.40
Energy kcal 30
Protein g 3.04
Total lipid (fat) g 0.18
Carbohydrate, by difference g 5.94
Fiber, total dietary g 1.8
Sugars, total g 4.13
Minerals
Calcium, Ca mg 13
Iron, Fe mg 0.91
Magnesium, Mg mg 21
Phosphorus, P mg 54
Potassium, K mg 149
Sodium, Na mg 6
Zinc, Zn mg 0.41
Vitamins
Vitamin C, total ascorbic acid mg 13.2
Thiamin mg 0.084
Riboflavin mg 0.124
Niacin mg 0.749
Vitamin B-6 mg 0.088
Folate, DFE µg 61
Vitamin B-12 µg 0.00
Vitamin A, RAE µg 1
Vitamin A, IU IU 21
Vitamin E (alpha-tocopherol) mg 0.10
Vitamin K (phylloquinone) µg 33.0
Lipids
Fatty acids, total saturated g 0.046
Fatty acids, total monounsaturated g 0.022
Fatty acids, total polyunsaturated g 0.058
(source: http://ndb.nal.usda.gov)
