KETO VERDICTYES
The raw mung bean sprout reference contains 4.1g net carbs per 100 g. Other sprout types and cooked portions need their own reference. Raw weight is the nutrition basis, not advice to eat sprouts raw.
Are Bean Sprouts Keto?
Other Vegetable
YOUR PORTION
How much are you having?
Scale the published reference values to your portion.
Per 100 g (raw mung bean sprouts). USDA FoodData Central.
How this is calculated
total carbohydrate - fiber. Each published value is multiplied by your portion divided by the reference amount. No extra fiber, sugar alcohol or allulose deductions are applied here.
Grams and milliliters are not interchangeable. Household measures require a food-specific conversion; check your scale or product label.
4.1gnet carbs in your portion
- Total carbs
- 5.9g
- Fiber
- 1.8g
- Protein
- 3g
- Fat
- 0.2g
- Calories
- 30
The main panel uses the explicitly stated preparation and gram weight.
Source household measures are reference weights; actual portions can vary.
- Net carbs (100 g reference)4.1g
- Reference preparationraw mung bean sprouts
NUTRITION FACTS
Per 100 g (raw mung bean sprouts)
Net Carbs
4.1g
Total Carbs
5.9g
Fiber
1.8g
Protein
3g
Fat
0.2g
Calories
30
Source: USDA FoodData Central reference record
Source fit: generic reference; variety, brand, or preparation may differ
Net-carb calculation: total carbohydrate - fiber
Saved USDA record: Mung beans, mature seeds, sprouted, raw. The recorded July 9, 2026 access date is preserved; September 6 is the review of that saved evidence, not a new download or laboratory analysis. Values apply to the stated preparation and do not verify a branded product.
Nutrition record reviewed 2026-09-06. Maintained by KetoLens Team.
WHY IT'S KETO-FRIENDLY
- This panel describes mung bean sprouts rather than every type of bean sprout.
- The source provides 5.9g total carbohydrate and 1.8g fiber per 100 g.
- Use a measured raw ingredient weight for a recipe; calculate the final cooked yield separately.
PREPARATION SUGGESTIONS
COOK FOR A STIR-FRY
Cook sprouts thoroughly with the other ingredients instead of adding raw sprouts only at the end. Record sauces and oils separately.
COOK BEFORE ADDING TO SOUP
Use thoroughly cooked sprouts in soup; a splash of hot broth over raw sprouts does not establish thorough cooking.
MEASURE A COOKED RECIPE
Weigh raw sprouts before cooking and record the finished batch yield to calculate servings.