Soy bean sprouts are larger than mung bean sprouts, and can be recognized by their color (deep yellow instead of white) and their seed head, the size of a peanut. While not as readily available nor as universally popular as mung bean sprouts, these large, long bean sprouts are nutritious and supply a level of protein unusual in a vegetable. To store them, rinse, drain and cover with water and refrigerate for a few days, changing water daily. Soy bean sprouts contain less calories per gram of protein than any other vegetable food and are a traditional ingredient in Korean soups and salads. While mung bean sprouts may be eaten raw, soy bean sprouts must be cooked, because they contain a trypsin inhibitor which impedes action of the enzyme trypsin, secreted by the pancreas for the digestion of protein and maintenance of normal growth. http://www.asiafood.org William Shurtleff and Akiko Aoyagi, experts on soy products and authors of The Book of Tofu and The Book of Tempeh recommend that soy bean sprouts, even for a salad, be parboiled for a minimum of 4 minutes to inactivate the trypsin inhibitor. Unlike mung bean sprouts, the white sprouted 'stalk' of a soy bean sprout tends to be stringy - chewy at best, tough at worst. The bean end is definitely the best part, so when trimming the root ends off the tails, don't be too timid. Because soy beans are thought to be 'cooling', ginger is sometimes cooked with them to generate digestive 'heat'.