Soybean sprouts are whole soybeans that have been germinated in water until they develop a long, crisp root and a small yellow cotyledon still attached, a staple ingredient in Korean cooking known as kongnamul, where they are typically blanched and seasoned as a side dish or added to soups. They are thicker, nuttier and firmer than the more widely traded mung bean sprouts sold simply as bean sprouts, and are grown and sold as a visibly distinct product in Korean, and to a lesser extent northern Chinese, groceries and markets.
Facts
Connections
Carries Allergen
Entity-backed identity for the allergen value this ingredient already carries as an enum fact, resolved to a ingredient entity by an explicit value-to-entity map (phase 3 bucket conversion, docs\design_entity_backed_browse_buckets_20260928.md). The enum fact itself stays on the entity unchanged.
Sources
1. Regulation (EU) No 1169/2011 Annex II, Substances or Products Causing Allergies or Intolerances
Annex II identity match by ingredient composition
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