Bean sprouts may look delicate, but they carry an impressive history, a unique culinary versatility, and a surprising modern relevance in the world of packaged foods. When most people think of sprouts, they typically imagine the fresh, crisp white strands piled onto a bowl of pho or tossed into an Asian stir-fry. Yet tucked quietly on supermarket shelves around the world is another version: canned bean sprouts—a practical, long-lasting ingredient that serves as a bridge between traditional Asian gastronomy and contemporary global convenience.