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Are you looking for a low-carb vegetable to add to your keto diet? Look no further than bean sprouts! Not only are they low in carbs, but they are also rich in nutrients and versatile in the kitchen. Let’s explore the different varieties of bean sprouts and how they can be incorporated into a keto-friendly diet. First, let’s talk about mung bean sprouts. These are the most common type of bean sprouts and are often found in Asian cuisines. Mung bean sprouts have only 0.3 grams of net carbs per cup, making them a great addition to any keto-friendly stir-fry. They also contain vitamin C, B vitamins, and minerals, such as manganese and potassium. To add mung bean sprouts to your next keto meal, try making a stir-fry with low-carb vegetables and a protein of your choice. Top with a sprinkle of sesame seeds and a drizzle of soy sauce for added flavor. Next up are soybean sprouts, which have a slightly nutty flavor and are commonly used in Korean cooking. Soybean sprouts are slightly higher in net carbs than mung bean sprouts, with 2 grams per cup, but are still a good option for those following a keto diet. They are a good source of protein, fiber, vitamin C, and potassium. To incorporate soybean sprouts into your keto diet, try making a Korean-style bibimbap bowl with cauliflower rice, sliced beef or pork, and a variety of low-carb vegetables. Top with a fried egg for added protein and flavor. Finally, let’s talk about alfalfa sprouts, which have a mild, nutty flavor and are commonly used in salads and sandwiches. Alfalfa sprouts are very low in net carbs, with only 0.1 grams per cup, and are a good source of vitamin C and antioxidants. They are also easy to grow at home and can be a fun addition to your keto meal prep routine. To add alfalfa sprouts to your keto diet, try making a low-carb wrap with a variety of veggies, smoked salmon, and cream cheese. Top with a handful of sprouts for added crunch and flavor. In conclusion, bean sprouts are a great addition to a keto-friendly diet. With their low net carb count, versatility in the kitchen, and rich nutrient profile, they are a must-try for anyone looking to add more low-carb veggies to their meals. Give them a try in your next stir-fry, salad, or wrap and watch your taste buds and health benefit.

Bean Sprout Stir-Fry Recipe

Ingredients:

• 1 tablespoon olive oil
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 1/2 to 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 bell pepper, sliced
• 1 cup sliced mushrooms
• 1 cup mung bean sprouts
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Sesame seeds, for garnish

Directions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic and cook until the onion is translucent.
3. Add the chicken and cook until browned on all sides, about 5-7 minutes.
4. Add the bell pepper and mushrooms and cook until softened, about 5 minutes.
5. Add the mung bean sprouts, soy sauce, rice vinegar, and sesame oil and stir to combine.
6. Cook for an additional 2-3 minutes, until the sprouts are slightly wilted.
7. Garnish with sesame seeds and serve.

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