Healthy Food Database

Mung Beans
The mung bean sprout is most commonly used in Asian cooking. It is one of the most robust sprouts, with a crisp texture. The mung bean pod contains about a dozen small seeds used to make sprouts. One kilo of seeds will produce about 6 kg of sprouts.
Category: Sprouts
In Season: all year
To Buy:
Buy sprouts from most greengrocers. To check for freshness the sprout should have white roots and a crisp body - avoid those showing any sign of moisture. Most sprouts are sold in clear plastic tubs.
To Store:
Store in the vegetable crisper of the refrigerator and use within a few days. To keep for slightly longer, rinse daily under cold water.
Tips & Tricks:
Grow your own in a sprouting jar (available from most good health food stores). Soak 3 tablespoons of sprouts in at least 200ml of water for 12 hours. Once soaked thoroughly, rinse and drain all excess water and tip the jar on its side allowing the seeds to spread out along the side of the jar. Rest the jar on a kitchen bench top away from direct sunlight. Repeat the rinse and drain process morning and night for 3 - 5 days until you have a jar full of sprouts.
Cooking Tips:
Use in stir-fries, sandwiches and salads. When using in stir-fries add them in just before serving to heat them but retain crunch.

Nutrition per 100 Grams:

Energy (kJ):
Low GI < 55:
Fat (g):
Monosaturated Fat , g:
Very low
Carbohydrates, g:
Protein (g):
Saturated Fat, g :

Benefits the Following Health Conditions:*

Find recipes with Mung Beans

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

Facebook Twitter RSS