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    Soy sprouts are young sprouts from sprouted soybeans, known for their crunchy texture and mild nutty flavor. They are rich in protein, vitamins such as vitamin C, and minerals, making them prized in many cuisines around the world, especially in Asia. They are used in a wide range of dishes, from salads to soups and stir-fries, and offer a nutritious and tasty addition to a variety of meals.

    Due to their versatility, flavor and nutritional value, soybean sprouts are an indispensable addition to many dishes, allowing chefs to add an extra dimension of texture and flavor to their meals.


    Where are they used?

    • In stir-fry dishes: Soy sprouts are a classic ingredient in many Asian stir-fry dishes, where they add texture and freshness.
    • In soups: They are often added to Asian soups like pho and ramen just before serving to preserve their crispiness.
    • In salads: Fresh soybean sprouts are a great addition to salads, as they bring a crunchy texture and delicate flavor.
    • In spring rolls: They are used as one of the ingredients in fresh spring rolls, especially in Vietnamese cuisine, where they are wrapped together with other vegetables, herbs and proteins.
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