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Beansprouts, mung, canned, drained

Mung beansprouts are the young shoots of mung beans. The figures here describe canned beansprouts after draining. They consist mainly of water and provide small amounts of protein and carbohydrate, with very little fat. Per 100g, they contain 95g of water, 1.6g of protein, 0.8g of carbohydrate and 0.2g of salt.

Protein is needed for the growth and repair of body tissues, although beansprouts provide only a small amount. The salt content is worth noting when considering total salt intake, including any sauces or seasonings added during preparation. These figures apply to the drained beansprouts rather than the canning liquid. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

10 kcal

Energía

44 kJ

Grasa

0.1g

of which saturates

Trace

Carbohydrate

0.8g

of which sugars

0.4g

Proteína

1.6g

Sal

0.2g

Agua

95g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

3µg

Vitamina D

0µg

Vitamina C

1mg

Thiamin (B1)

0.02mg

Riboflavin (B2)

0.03mg

Niacin (B3)

0.2mg

Vitamin B6

0.03mg

Vitamina B12

0µg

Ácido fólico

12µg

Calcio

13mg

Hierro

1mg

Magnesio

10mg

Phosphorus

20mg

Potasio

36mg

Sodio

80mg

Zinc

0.8mg

Cobre

0.09mg

Other types of beansprouts

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Beansprouts, mung, boiled in unsalted water

25 kcal

2.5g

0.5g

–

Beansprouts, mung, raw

31 kcal

2.9g

0.5g

–

Beansprouts, mung, stir-fried in rapeseed oil

72 kcal

1.9g

6.1g

–

About these figures

Values are per 100g of the food as described (10 cans). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: MW4, 1978. Values revised for Vegetables, Herbs and Spices Supplement, 1991.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente