bean sprouts Any of a number of peas, beans, and seeds which can be germinated and the sprouts eaten raw or cooked. The sprouting causes the synthesis of vitamin C. One of the commonest sprouts is that of the mung bean, but alfalfa and adzuki beans are also used. An 80‐g portion is a good source of folate; provides 2.4 g of dietary fibre; supplies 7 kcal (30 kJ).
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