Organic Mung Beans - 1kg
Mung beans are a type of pulse that has a good nutritional balance with plenty of vitamins and minerals.
How to cook
Mung beans are very easy to overcook and become mushy! For this legume, try not to over cook.
Rinse 1 cup of mung beans and place it in a medium size pot and add 3 cups of water. Bring it to a boil then reduce the heat to medium-low and cook until it becomes soft for about 20 minutes.
How to Store Cooked Beans
Cooked mung beans can be refrigerated in an airtight container for up to 4 days.
Freezing cooked beans are a great way to stock up plant-based staples that you can use in recipes and save cooking time too!
Pack cooled down cooked beans (remove the water!) in a salable and resealable bag, and freeze it up to 6 months. It will be useful to freeze them in serving size portions ( 1 or 2 cups) so that you can defrost just the amount that you want in a recipe.
Enjoy your plant-based protein!
How to Sprout Mung Beans
Mung beans are very easy to sprout and the nutrient profile changes by sprouting these little green giants.
1. Soak the mung beans overnight.
2. Rinse well and drain the growing sprouts every 12 hours until they've reached your desired length.
For more details with images, please visit this page: https://www.wikihow.com/Sprout-Mung-Beans
Health Benefits of Mung Beans
Mung beans are rich in vitamins and minerals.
One cup (7 ounces or 202 grams) of boiled mung beans contains :
- Calories: 212
- Fat: 0.8 grams
- Protein: 14.2 grams
- Carbs: 38.7 grams
- Fiber: 15.4 grams
- Folate (B9): 80% of the Reference Daily Intake (RDI)
- Manganese: 30% of the RDI
- Magnesium: 24% of the RDI
- Vitamin B1: 22% of the RDI
- Phosphorus: 20% of the RDI
- Iron: 16% of the RDI
- Copper: 16% of the RDI
- Potassium: 15% of the RDI
- Zinc: 11% of the RDI
- Vitamins B2, B3, B5, B6 and selenium
These beans are one of the best plant-based sources of protein. They’re rich in essential amino acids, such as phenylalanine, leucine, isoleucine, valine, lysine, arginine and more.
Essential amino acids are those that your body is unable to produce on its own.
Since mung beans are also consumed sprouted, it’s important to note that sprouting changes their nutritional composition. Sprouted beans contain fewer calories and more free amino acids and antioxidants than unsprouted ones.
What’s more, sprouting reduces levels of phytic acid, which is an antinutrient. Antinutrients can reduce the absorption of minerals like zinc, magnesium and calcium
Ingredients: Organic Mung Beans from China