Natural form

Fresh mung bean sprouts piled loose, showing their characteristic white shoots and tiny yellow-green seed heads.

Shows the raw ingredient exactly as a shopper or cook encounters it — the defining white stem, pale root tail, and small rounded seed cap.

Produce

Mung Bean Sprout

Crunchy white sprouts of the mung bean, a staple in Asian stir-fries.

Mung bean sprouts are the tender white shoots germinated from mung beans, with a crisp texture and mild, fresh flavor. They are widely used across East and Southeast Asia in stir-fries, spring rolls, pho and pad thai, added near the end of cooking to keep their crunch. They are very perishable and best used within a day or two.

Mung bean sprouts are the young shoots and roots of the mung bean (Vigna radiata), produced by soaking and sprouting seeds in controlled, humid conditions. They are among the most widely used and versatile vegetables across Asian cuisines, prized for their clean, vegetal crunch and remarkable ability to absorb the flavors of the dishes they accompany. The sprouts range from 1 to 4 inches (2.5–10 cm) in length, with white or pale yellow roots and small yellow-green leaves at the tip when light-grown. Their texture is crunchy and watery, with a satisfying tender chew in the thicker lower stems. The difference between darkness-grown and light-grown sprouts is significant: commercial darkness production yields the long, porcelain-white moyashi prized in Japanese cooking, while light exposure produces firmer, slightly green-tinted sprouts typical of Korean and Vietnamese preparations. Both types share the same botanical origin but behave differently in the kitchen and carry distinct culinary identities. Mung bean sprouts are a highly perishable ingredient that demands proper handling from the moment of purchase to maintain their characteristic snap and fresh flavor.

Measured in: g
Storage: Fridge

Types & varieties

Moyashi (Japan)

Grown in darkness; very white, longer (3–5 inches), milder and more crisp

Kongnamul (Korea)

Light-grown or blanched; includes the small leaf, slightly green-tinted, firmer texture

Dau Nấm (Vietnam)

Light-grown with small leaves; widely used fresh in pho and bánh mì

Chinese Bean Sprout

Short, thick-stemmed variety (1–2 inches); very crunchy; common in Cantonese stir-fries

Common uses

Stir-fries: pad thai, lo mein, chop suey, pad see ew, and kway teowKorean namul (seasoned vegetable dishes) and bibimbapKorean soups such as doenjang jjigae and kongguksuVietnamese pho and bánh mì (raw or lightly blanched)Japanese miso soup, yosenabe, and somen noodle saladsChinese fried rice, chow fun, and egg foo youngSpring rolls and fresh summer rolls (raw or blanched)Quick-cooked side dishes with garlic, sesame oil, and soy sauceSteamed dumplings and wontons as a filling ingredientSalads and slaws after blanching

Tips & pitfalls

Spread sprouts out immediately after purchase; piling them creates heat and causes rapid spoilage and unpleasant odor
Rinse thoroughly under cold running water before use to remove any remaining seed husks
Do not soak sprouts; they absorb water quickly and become soggy, losing their characteristic crunch
Add sprouts in the last 30–60 seconds of cooking in stir-fries; high heat and brief cooking preserve their crisp texture
Pat sprouts dry with a clean towel after rinsing; excess water steams the dish rather than searing
Blanch in boiling water for 30–60 seconds before using in cold dishes; this reduces bacterial risk while retaining texture
Store-bought sprouts are pre-washed but not sterile; always cook thoroughly or blanch before raw consumption, especially for vulnerable individuals
Korean-style kongnamul is blanched, shocked in ice water, and seasoned with sesame oil, salt, and minced garlic as a banchan
Do not overcook; prolonged heat collapses sprouts into a mushy, dull component that loses its appeal entirely

Nutrition

43kcal

Energy

180 kJ · per 100 g

Where the calories come from

Protein 26%Carbs 69%Fat 5%

Protein

3.4g

7% DV

Carbs

3% DV

Fat

0.3g

0% DV

Fiber

3.8g

14% DV

Sugars

2.2g

of which

Sodium

25mg

1% DV

Notable micronutrients

Vitamin K148% DV

Vitamin C94% DV

Folate15% DV

Vitamin B613% DV

Thiamin (B1)12% DV

Iron8% DV

Source · USDA FoodData Central · approx. Brussels sprouts, raw

View on FDC →

In the shops

Matched grocery products

No matched grocery products for Mung Bean Sprout yet.

Good to know

Botanical Name: Vigna radiata (mung bean)
Typical Length: 1–4 inches (2.5–10 cm)
Color: White to pale yellow root; yellow-green leaves at tip when light-grown
Flavor: Mild, slightly sweet and nutty; clean, vegetal crunch
Texture: Crunchy and watery; tender chew in the thicker lower stems
Storage: Refrigerate in loosely closed bag with ventilation; use within 2–3 days for best quality
Food Safety: Cook or blanch thoroughly before consuming; rinse well; avoid raw consumption from unknown sources

Substitutes

Soy Bean Sprout (Daizu) — Larger, nuttier, and chewier; can be substituted 1:1 but carries a distinct flavor and texture profile
Alfalfa Sprout — Smaller, leafier, milder; works in cold applications but loses character when cooked
Radish Sprout (Kaiware) — Peppery, small, and delicate; best raw in salads and sandwiches; not suitable for stir-frying
Pea Shoot — Leafy and tender; adds different texture and flavor; cook very briefly as a garnish rather than a main component

Pairs with

Garlic Ginger Sesame Oil Soy Sauce Oyster SauceThai Chilies / Chili FlakesGreen Onion Tofu (firm)

Also called

Green Mung Bean Sprout · Bean Sprouts