Beansprouts, mung, stir-fried in rapeseed oil

Mung beansprouts are the young shoots of mung beans. The figures here describe beansprouts stir-fried in rapeseed oil. In this form, they provide fat, with smaller amounts of carbohydrate and protein, as well as some vitamins and minerals. Per 100g, they contain 6.1g of fat, 2.5g of carbohydrate, 1.9g of protein and 43µg of folate.

Folate supports normal blood cell formation and is needed for cell division. The oil used in stir-frying contributes to the fat and energy content, so the preparation method is relevant when comparing these figures with those for raw beansprouts. Added sauces or seasonings can also change the salt content of the finished dish. Full nutrient figures are in the tables below.