Soybean sprout is a culinary vegetable grown by sprouting soybeans. It can be grown by placing and watering the sprouted soybeans in the shade until the roots grow long. Soybean sprouts are extensively cultivated and consumed in Korea.

Soybeans require soaking for between two and four hours, sprout in two to six days, keep refrigerated for two to four weeks and yield double the number of sprouts to beans.

Soybeans have a more pronounced bean-like flavor and are often preferred cooked, even by enthusiastic sprout eaters. Soybeans are harder to digest when raw, so try cooking them in stews and soups, or adding to a stir-fry. Served raw or cooked, 12 oz.

Soybean sprouts also confer the same protective benefits as other soy products like tofu, tempeh, soy milk and soy sauce. These benefits include possible reductions of the risk of heart disease by lowering LDL cholesterol. In Asia, where consumption rates of soybean products are high, rates of prostrate and breast cancers are low. Active ingredients thought to be responsible for this protection action are the substances daidzein and genistein. Women with estrogen-positive breast cancer must avoid soybean sprouts, because they contain plant hormones that may stimulate the growth of their tumors.