This recipe has Fiber as 152% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.4% of RDA
• Calories: 49.7% of RDA
• Carbs: 59.7% of RDA
• Fat (total lipid): 19.7% of RDA
• Fiber: 152% of RDA
• Fructose: 0.0% of RDA
• Protein: 56.2% of RDA
• Sodium: 43.1% of RDA
• Sugar: 55.3% of RDA
• Vitamin A (IU): 20.1% of RDA
• Vitamin B6: 52.5% of RDA
• Vitamin C: 20.7% of RDA
• Iron: 0.5% of RDA
• Magnesium: 143% of RDA
• Manganese: 56.7% of RDA
• Niacin: 34.5% of RDA
• Potassium: 93.6% of RDA
• Zinc: 48.8% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Remove the brown part and stringy root part from the sprouts. This is recommended when you eat raw bean sprouts or when they are seasoned with light flavor sauce. You can taste the clean bean sprouts.
2.
Rinse the bean sprouts under cold water and drain well.
3.
Add 4 cups (1L) or enough water to cover the bean sprouts in a pot and bring to boil.
4.
Once boiling, add bean sprouts to cook for 1.5 minutes.
5.
Drain into a colander and set aside for 5 minutes as you don't want to dilute the sauce with remaining water.
6.
Cut the green onion/scallion into small pieces. Grind the sesame seeds in a mortar and pestle. Grate the garlic, or use a garlic press to crush the garlic.
7.
In a medium bowl, combine all the ingredients for the seasonings and mix well. *(It might look little but it's more than enough)*.
8.
Add the bean spout and green onion/scallion in the bowl.
9.
Toss all together and serve. You can also let cool in refrigerator for 30 minutes before serving.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 994
Protein 63.2 g
Carbohydrates 164 g
Iron 0.10 mg
Fiber 42.7 g
Calcium 3.70 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
