Organic Mung Beans
- Rinse and soak the beans in clean water overnight.
- Drain and rinse the seeds and put them in your sprouting tray or jar.
- Rinse the seeds daily.
- Once the seeds begin to sprout ensure they are getting some light (preferably not direct sunlight) The sprouts should be ready for eating within 4/5days.
- You can sprout quite a few mung beans at once and keep them in the fridge.
How to use organic mung bean sprouts in the kitchen
Mung beans are crisp and crunchy and are perfect for salads and sandwiches. Easy to sprout and popular with children. They are often found in Asian cuisine. Very good in stir fries.
Potato salad – very quick salad to make with leftover boiled potatoes- Sliced cold boiled potatoes. Alouette are good for this.
Finely chopped tomato and red pepper.
Fried Temph (optional).
Extra virgin olive oil.
Salt and black pepper to taste.
Very generous handful of organic mung bean sprouts.
How to -
Combine all the ingredients and enjoy for lunch!
Nutritional values and benefits of organic mung bean sprouts
- Mung bean sprouts contain vitamins A, B, C, and E.
- They are rich in calcium, Iron, Magnesium and Potassium.
- Mung bean sprouts are rich in Folic acid.
- Protein: 20%
- During sprouting, minerals, such as calcium and magnesium, bind to protein, making them more bioavailable. The content of vitamins and essential fatty acids also increase during the sprouting process.