Bean sprouts (typically mung bean sprouts, the common variety sold in grocery stores) are generally considered low FODMAP in standard serving sizes, roughly up to 1 cup (about 90-100 grams) raw or cooked, according to testing by Monash University, the research group that pioneered the FODMAP diet. This makes them a suitable vegetable option for people in the elimination phase of a low FODMAP diet for managing irritable bowel syndrome (IBS) or similar digestive sensitivities.
It's worth noting that "bean sprouts" can refer to sprouts from different legumes, and FODMAP content can vary between types. Mung bean sprouts are the most commonly tested and used in low FODMAP cooking, while sprouts from other beans (like soybean sprouts or other pulses) may have different FODMAP profiles and haven't necessarily been tested or confirmed as low FODMAP. If a recipe or product simply says "bean sprouts" without specifying, it most often refers to mung bean sprouts in Western grocery contexts.
As with many low FODMAP foods, portion size matters — FODMAPs can accumulate, so eating a very large quantity of bean sprouts in one sitting could push the dish into moderate or high FODMAP territory even if a standard serving is fine. People following a strict low FODMAP diet for medical reasons should ideally check specific serving sizes using an up-to-date resource like the Monash University FODMAP app or a similar reputable database, since testing methodologies and recommended serving sizes are periodically updated as new foods are analyzed.
If you have IBS or another condition and are considering the low FODMAP diet, it's best done under the guidance of a dietitian, since it's meant to be a short-term diagnostic tool followed by a structured reintroduction phase rather than a permanent way of eating.