MUNG BEAN SPROUTS

Vigna radiata
 
__ Organic mung bean





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Mung bean sprouts 1 day
 
 
 
 

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Mung bean sprouts 3 days
 
 
 
 

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Sprouting tips ____

  SEED   

  1 DAYS

  3 DAYS

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TASTE • EDIBLE PARTS

Mung bean sprouts taste like fresh green
peas. They have the most delicate flavor,
when the white tip/tail is about 1-1.5 cm.
Mung bean sprouts are not grown to leaves.

You can eat the whole sprout, including the
thin, greenish hull. The hull is full of fibers, but
they are a little dull tasting. Therefore many
choose to rinse them away just before they
use the sprouts in their food.
 

NUTRITION

Vitamins B2, B3, B5, B6, C, K

Minerals Calcium, Iron, Potassium, Phosphorus
Magnesium, Manganese, Copper, Sodium

Protein 4% - measured in relation to sprouts
consisting of 75% water
 

SIZE • APPEARANCE

Mung beans almost always have the same size
of 1 cm in length and ½ cm in width. They have
a dark green surface and is yellowish white
under the  thin, green hull.

I recommend that you use only organic mung
beans to sprouting as this quality gives you the
best germination.

Sometimes mung bean sprouts turn pink or in
the surface. This is completely natural and is due
to the sprouts having been a little stressed by too
much heat, cold or too little moisture.

Mung beans, which are red in the surface are
completely edible. The red color is the same
as you find in for example apples when they
get strong sunlight for a day or two.
 

RECIPES WITH MUNG BEAN SPROUTS

Mung beans tastes slightly like fresh peas when
their small white tails are up to 1,5 cm. At this length
all mung bean sprout are most crispy. The light
taste makes them easy to use in fresh salads.

The beans consist of 75% water as all fresh
vegetables. If you drained the water from the sprout,
it would consist of 18% protein. Therefore I like my
mung bean sprouts in vegetarian protein smoothies.

I also often use my bean sprouts in wok dishes. In hot
dishes I add sprouts just before serving, so they are
heated only a little only to not to destroy the delicate
heat-sensitive nutrients.
 
 
 
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