Can patients with cholecystitis eat bean sprouts?
Generally, patients with cholecystitis can eat bean sprouts, but it is not recommended to consume them in large amounts. The detailed analysis is as follows:

Bean sprouts are extremely low in fat, which means they do not stimulate excessive gallbladder contraction or bile secretion, thus reducing the burden on the gallbladder and making them suitable for consumption by individuals with cholecystitis. Additionally, bean sprouts are rich in dietary fiber, vitamins, and minerals. The dietary fiber promotes intestinal motility and aids digestion, helping prevent food accumulation in the intestines that could lead to discomfort. Vitamins and minerals help replenish nutrients, enhance immune function, and positively support normal metabolic processes in the body. Moreover, their mild flavor and easy digestibility do not place extra strain on the digestive system.
When consuming bean sprouts, attention should be paid to cooking methods—light stir-frying, cold mixing, or boiling into soups are recommended, while avoiding excessive oil. Fresh bean sprouts must be thoroughly washed to remove any impurities that might cause gastrointestinal issues. Intake should be moderate, as overconsumption may lead to bloating or other discomforts. During acute flare-ups, consumption should be temporarily stopped; only after the condition stabilizes should small amounts be cautiously reintroduced. Regular check-ups are also necessary in daily life to monitor gallbladder health.