Bean Sprout

Bean sprout is a general term for the sprouts produced by germinating mung beans (Vigna radiata), soybeans (Glycine max), alfalfa (Medicago sativa), garden peas (Pisum sativum), lentils (Lens culinaris), broad beans (Vicia faba), and other legumes. These sprouts are a popular ingredient in various Asian, Middle Eastern, and Western cuisines, often used in salads, stir-fries, and sandwiches. Bean sprouts are known for their crisp texture and mild flavor, which can absorb the flavors of other ingredients in a dish. They are also valued for their nutritional content, providing vitamins, minerals, and dietary fiber. In Hebrew, bean sprout is translated as טפוחי פולי תרבות (Tfuchai Polei Tarbut). In Chinese, it is known as 豆芽 (dòuyá), in Japanese as もやし (moyashi), and in Korean as 콩나물 (kongnamul). The cultivation of bean sprouts typically involves soaking the seeds in water until they begin to germinate, then rinsing and draining them regularly until they reach the desired length, usually within a few days.