4 Serves
15 Mins
Rinse the soybean sprouts thoroughly in a colander and remove any damaged ends.
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Vitamin K
60 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
209 µg / 400 µgCalcium
114 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
218 mg / 1,250 mgPotassium
655 mg / 4,700 mgSodium
725 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Bring a large pot of water to a boil, add the sprouts, and blanch for 3 minutes until tender but still crisp.
Drain the sprouts and immediately rinse with cold water to stop the cooking process, then drain again.
In a mixing bowl, toss the sprouts with sesame oil, minced garlic, salt, and pepper until well combined.
25
g95
g20
g
Yemeni
