Pregnancy food guidance, in plain English

Bean Sprouts

Raw bean sprouts should be avoided during pregnancy. Cooked bean sprouts are safe to eat.

Eat with caution
Bean Sprouts

Raw bean sprouts — including mung bean sprouts, alfalfa sprouts, and radish sprouts — can harbour harmful bacteria including E. coli, Salmonella, and Listeria. The warm, moist conditions in which sprouts are grown make them prone to bacterial contamination, and washing alone does not reliably remove these bacteria. Cooking bean sprouts thoroughly before eating removes the risk. Raw sprouts are commonly found in stir-fries, sandwiches, salads, and some Asian dishes — it is worth checking when ordering at restaurants. The NHS does not explicitly list bean sprouts in its primary guidance, but the Food Standards Agency has previously noted the risk of raw sprouts, and several other health authorities advise avoiding them raw.

What to be aware of

  • Avoid eating raw bean sprouts during pregnancy.
  • Cooked bean sprouts are safe — stir-fry or steam them until piping hot throughout.
  • Check restaurant dishes for raw sprouts — they are common in salads, Vietnamese pho, and sandwiches.
  • Request no raw sprouts when ordering out if you are unsure.

NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/

US guidance

The FDA specifically lists raw sprouts — including bean sprouts, alfalfa, and radish sprouts — as a food pregnant women should avoid entirely. The FDA recommends requesting no sprouts when ordering sandwiches or salads.

Pregnancy-safe recipes

These recipes are designed with pregnancy safety in mind.

Vegetable noodle stir-fry with cooked bean sprouts

Vegetable noodle stir-fry with cooked bean sprouts

High-heat stir-frying ensures the bean sprouts are cooked through — the right way to enjoy them in pregnancy.

Pregnancy tip: Bean sprouts cook in under 2 minutes in a very hot wok. They should be wilted and piping hot throughout before eating.

Ingredients

  • 150g bean sprouts
  • 2 portions egg noodles, cooked
  • 1 red pepper, sliced
  • 1 carrot, julienned
  • 2 cloves garlic, crushed
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp fresh ginger, grated
  • Spring onions and sesame seeds to finish

Method

  1. Heat sesame oil in a wok over high heat.
  2. Add garlic and ginger and stir for 30 seconds.
  3. Add pepper and carrot and cook for 2 minutes.
  4. Add bean sprouts and stir-fry for 1–2 minutes until wilted and piping hot.
  5. Add noodles and soy sauce, toss everything together.
  6. Serve immediately topped with spring onions and sesame seeds.
Prawn and bean sprout fried rice

Prawn and bean sprout fried rice

A satisfying fried rice where both the prawns and sprouts are cooked through.

Pregnancy tip: Add the bean sprouts last and keep the heat high — they should be hot and slightly wilted, not raw.

Ingredients

  • 200g cooked rice (ideally day-old)
  • 150g cooked king prawns
  • 100g bean sprouts
  • 2 spring onions, sliced
  • 2 British Lion eggs, beaten
  • 2 tbsp soy sauce
  • 1 tbsp vegetable oil
  • 1 tsp sesame oil

Method

  1. Heat oil in a wok over high heat.
  2. Add rice and stir-fry for 2 minutes.
  3. Push rice to one side and scramble the eggs in the gap until just set.
  4. Mix eggs through the rice.
  5. Add prawns and toss to heat through.
  6. Add bean sprouts and stir-fry for 1 minute until hot.
  7. Season with soy sauce, drizzle with sesame oil, and scatter with spring onions.