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Low-calorie source of vitamin C and fiber
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (chopped) of Tomato Bean Sprout Salad (120 g) has 36 calories. That works out to 30 calories per 100 g. It contains 6.5 g of carbs, 2.5 g of protein, 0.4 g of fat and 2.2 g of fiber. Its 22.2 mg of Vitamin C covers 25% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 cup (chopped) · 120 g
36
KCAL / 120G
Carbs
6.5g
· 2% DV
Protein
2.5g
· 5% DV
Fat
0.4g
· 1% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 66% · Protein 25% · Fat 9%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 36 kcal | |
| Total fat | 0.4 g | 1% |
| Saturated fat | 0.05 g | 0% |
| Trans fat | 0 g | |
| Sodium | 9.6 mg | 0% |
| Total carbohydrate | 6.5 g | 2% |
| Fiber | 2.2 g | 8% |
| Protein | 2.5 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (chopped) | 120 g | 36 kcal |
| ½ cup (chopped) | 60 g | 18 kcal |
| 100 g | 100 g | 30 kcal |
| 1 serving (medium) | 150 g | 45 kcal |
| 1.5 cup (chopped) | 180 g | 54 kcal |
| 2 cup (chopped) | 240 g | 72 kcal |
| 1 serving (large) | 250 g | 75 kcal |
| 1 serving (extra large) | 350 g | 105 kcal |
Calculated from 30 calories per 100 g.
To make Tomato Bean Sprout Salad, toss chopped tomatoes with well-rinsed, drained bean sprouts, then dress with olive oil, lemon juice, salt, and pepper. Add fresh herbs if you like, and mix in the dressing just before serving.
They can be eaten raw, but raw sprouts have a higher risk of carrying harmful bacteria than many vegetables. Rinse them thoroughly and keep them refrigerated; cooking the sprouts before adding them is the safer choice, especially for people at higher risk of foodborne illness.
Tomato Bean Sprout Salad is best eaten fresh, but leftovers can be kept covered in the refrigerator for about 1–2 days. The tomatoes release liquid and the sprouts lose their crunch, so discard the salad if it smells off or looks spoiled.
A lemon-and-olive-oil dressing suits Tomato Bean Sprout Salad because its acidity brightens the tomatoes without overpowering the sprouts. A little rice vinegar, garlic, or sesame oil can give it a different flavor; add dressing shortly before serving to preserve the crunch.
Add chickpeas, edamame, or cooked grains to make Tomato Bean Sprout Salad more substantial. These pair well with the fresh tomatoes and crisp sprouts; for a quick meal, serve it alongside tofu, eggs, or grilled fish.
No, cooking is not essential for the usual fresh salad, but briefly cooking the sprouts reduces food-safety risk. Blanch or sauté them, cool them promptly, and then combine them with the tomatoes so the salad stays fresh-tasting.
Yes, you can rinse and dry the sprouts and chop the other ingredients ahead, but store them separately. Combine the tomatoes, sprouts, and dressing shortly before serving; otherwise the tomatoes can make the salad watery and the sprouts may soften.
Mung bean sprouts are the common choice for Tomato Bean Sprout Salad because they have a mild flavor and crisp texture. Other edible bean sprouts can work, but their size and firmness vary, so adjust the chopping and preparation accordingly.
Yes, Tomato Bean Sprout Salad can work as a light lunch, especially with a protein-rich addition such as chickpeas, tofu, or eggs. The plain salad is mostly vegetables and may not keep you full for long on its own.
Yes, Tomato Bean Sprout Salad can be served warm if you briefly sauté or blanch the sprouts first. Let them cool slightly, then fold in the tomatoes and dressing; adding tomatoes off the heat helps keep them from turning mushy.
Vitamins
Vitamin C
22.2mg · 25% DV
Vitamin K
18.6µg · 16% DV
Folate
51.6µg · 13% DV
B1
0.1mg · 8% DV
Minerals
Copper
0.13mg · 14% DV
Manganese
0.23mg · 10% DV
Phosphorus
58mg · 8% DV
Potassium ⭐
270mg · 8% DV
Sodium
9.6mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 36 calories in 1 cup (chopped) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Tomato Bean Sprout Salad combines juicy chopped tomatoes with crisp bean sprouts, usually brought together with a simple lemon dressing and, if you like, fresh herbs. It is a flexible everyday salad rather than a dish tied to one particular regional tradition; the sprouts add a pleasantly crunchy contrast to the tomatoes.
Serve it as a fresh side with grilled vegetables, rice or a main meal, or add it to a light lunch. Its vegetables provide vitamin C and fibre, while the salad remains low in calories: it has 30 calories per 100 g. It suits anyone looking for a lighter plate; for more staying power, pair it with beans or another substantial protein, and keep the dressing modest.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.05g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.13g
Omega 6:3 ratio 5.5:1
Above the ideal 4:1 (5.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.