Directions:
- In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Add 1 pound rinsed mung bean sprouts and 1/2 teaspoon salt. Cook until sprouts begin to wilt but still retain a slight crunch, 4 to 5 minutes. Drain well and pour into a bowl.
- Add 2 tablespoons white distilled vinegar, 2 tablespoons Asian sesame oil, 1 tablespoon sugar, and salt and pepper to taste. Serve at room temperature or cold.
- Shortly before serving, sprinkle mung bean sprout salad with about 1 tablespoon toasted sesame seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 496.6 Kcal (2079 kJ) | ||
| Calories from fat | 308.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.3g | 53% | |
|---|---|---|---|
| Sodium | 1192.33mg | 50% | |
| Potassium | 747.01mg | 16% | |
| Total Carbs | 39.06g | 13% | |
| Sugars | 25.98g | 104% | |
| Dietary Fiber | 11.14g | 45% | |
| Protein | 16.12g | 32% | |
| Vitamin C | 59mg | 98% | |
| Iron | 6.8mg | 38% | |
| Calcium | 207.9mg | 21% | |
| Amount Per 100 g | |||
| Calories | 92.6 Kcal (388 kJ) | ||
| Calories from fat | 57.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.4g | 53% | |
|---|---|---|---|
| Sodium | 222.33mg | 50% | |
| Potassium | 139.29mg | 16% | |
| Total Carbs | 7.28g | 13% | |
| Sugars | 4.84g | 104% | |
| Dietary Fiber | 2.08g | 45% | |
| Protein | 3.01g | 32% | |
| Vitamin C | 11mg | 98% | |
| Iron | 1.3mg | 38% | |
| Calcium | 38.8mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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