Mung Bean Sprouts

Mung bean sprouts (often just called "bean sprouts") are common in Chinese and other Asian cuisines.  Compared to Alfalfa sprouts, Mung bean sprouts have much thicker shoots, are crisper, and have a nutty fresh flavor that is less sweet.  Because they are thicker, they withstand heat better and can be added to many cooked dishes including stirfry's.  They can also be eaten raw.

Bean sprouts contain most of the B complex of vitamins, including thiamin (B1), riboflavin (B2), niacin (B3), pantothenic acid (B5), vitamin B6, and folate (B9), with the only notable exception being no vitamin B12.  They also contain vitamins C and K, and are high in magnesium, phosphorus, potassium, copper and manganese.  They are great sources of vegetarian protein and dietary fiber.

 

Image credit - http://www.sproutliving.com/store/products/mung-bean-sprouts.html

Storage tips:

Mung bean sprouts should be used as soon as possible, but they can be stored for a day or two if washed in cold water and refrigerated.

Sprouts should be white and crispy, with just a tinge of yellow coloring.  Discard if they become slimy.