Ingredient

Bean Sprouts

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Source
Not animal-derived
Allergen
No
Role in food
Bean sprouts are often used in Asian cuisine for their crisp texture and mild …

What it is

Bean sprouts are the edible seedlings of beans, most commonly mung beans or soybeans. They are grown by soaking dried beans in water until they sprout. The sprouts are then harvested for use in cooking.

Why it's used

Bean sprouts are often used in Asian cuisine for their crisp texture and mild flavor. They are commonly found in stir-fries, soups, salads, and as a topping for dishes like noodle bowls and sandwiches. Manufacturers use them to add freshness and a crunchy element to prepared foods.

Health notes

Bean sprouts are a source of vitamins and minerals. They are not typically regulated as a food additive in the US, as they are considered a whole food. The FDA has not set specific limits for their consumption. International bodies like JECFA have evaluated bean sprouts, but no specific numeric limits were set. There are no widespread controversies regarding their consumption at typical levels.

Allergen info

Bean sprouts are not a major allergen. However, if they are derived from soybeans, they would be considered a soy product, and soy is one of the 9 FDA major allergens. They do not contain gluten.

Products containing Bean Sprouts

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.