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Fruit Veg Fact

Also call:  Bean Sprout                               

Creamy white sprouts with rounded, creamy yellow tops.

It's native to the Tropical Asia and cultivated in China and India for thousands of years. Most people called the Mung Bean Sprouts as the Bean Sprouts.

Look for crisp, white Bean Sprouts with beans attached. Avoid buying sprouts with a greyish tinge or feel limp. Store in refrigerator for up to one week, sprinkle lemon juice on bean shoots will keep it whiter, preferable eaten while fresh.

Rinse and drain. Pick off roots if desired. Use raw in salads or cook whole in Chinese stir-fry dishes.

Excellent source of vitamin C and iron and a moderate source of potassium and thiamin.

SERVING SIZE:  100 grm                              
* ENERGY:                   84 kj                    * POTASSIUM:  225 mg                         
* PROTEIN:                    3 grm                * VITAMIN A:                         
* FAT:                          .1 grm                * VITAMIN B:                             
* CARBOHYDRATES:       2 grm                * VITAMIN C:      19 mg                      
* DIETARY FIBRE:           3 grm 
* SODIUM:                      1 grm  
* IRON:                       1.3 mg
* THIAMIN:                   .15 mg

MUNG BEAN SPROUTS:  About 5cm translucent white with a short root at one end and a pale yellow pod at the other.

SOYA BEAN SPROUTS:   It double the size of the Mung Bean Sprouts and with long roots and a large oval shape yellow bean on top. The flavour is strong and the texture is