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Soybean sprout is a culinary vegetable grown by sprouting soybeans. It can be grown by placing and watering the sprouted soybeans in the shade until the roots grow long. Soybean sprouts are extensively cultivated and consumed in Asian countries.
Soybean sprout next to a smaller mung bean sprout Sprouts sold as snacks during Kumbh Mela festival. All viable seeds can be sprouted, but some sprouts, such as kidney beans, should not be eaten raw. [2] Bean sprouts are a common ingredient across the world. They are particularly common in Eastern Asian cuisine. It typically takes one week for ...
Mung bean sprouts can be grown under artificial light for four hours over the period of a week. They are usually simply called "bean sprouts". However, when bean sprouts are called for in recipes, it generally refers to mung bean or soybean sprouts.
Diners can even go with soy bean options such as fried tofu skin, bean curd stick, soft tofu, or fried tofu. Veggie options range from mushrooms, seaweed knots or mung bean sprouts to bok choy ...
The soybean, soy bean, or soya bean (Glycine max) [3] is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh.
Soybeans sprout on an Illinois farm through corn stubble left on an unplowed field from the previous season – an example of no-till farming. Paige Buck, USDA/Flickr, CC BYAs the effects of ...
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