Mung Bean - the "Asian Gem"
The Mung Bean Sprout, and its many other names: green gram, lutou, look dou, moyashimame, chop suey...
Mung beans are widely used in many Asian cuisines in soups, curries, stir-fries, pancakes and desserts. They have been considered as a healing medicine across Asia for thousands of years.
Profile: Mild and crisp.
How Do I Eat It?
Cooked or raw, the Mung bean Sprout is one of the easiest to digest.
It has an incredibly light, nutty & fresh taste, making it very versatile. It will take the taste of whatever other ingredients you are using.
Add the mung sprouts raw as a crunchy add-on in salads, cook them in stir-fries, steam them, or simply smash them onto toasted bread!
Look up Sukju namul -Korean salad- or Mung bean sprouts raita -Indian side dish- for some quick inspiration.
Mung bean pancakes
Inspired by Kimberly Snyder, mysolluna.com
• 2 cups mung bean sprouts
• 1 cup of water
• 1/2 cup green onions
• 1 tbsp whole cumin seeds
• 2 carrots diced small
• 1 small zucchini diced small
• 1/4 cup chopped cilantro
• Sea salt and black pepper to taste
Blend the sprouts + water (add a bit more if too thick). Mix with the other ingredients. Cook like regular pancakes until golden brown (coconut oil is best). Serve hot!
How Do I Grow It?
Just like the other beans, mung bean sprouts are ready to eat in 2-3 days. Perfect if you don't like to meal-plan!
Make sure they grow away from light, to prevent them from getting bitter -a dark place is ideal-.
• Use 1 cup (or less)
• Soak for 6-12 hours
• Rince twice a day
• Harvest in 2-3 days
How Good is it for Me?
The health benefits of mung beans are well known. In Asian countries, soups and remedies have been relying on their healing properties for thousands of years.
Mung bean sprouts are rich in vitamins, including vitamin C, K, B1, B2, B3, B6, B9 that help boost the immune system. They are also a good source of essential minerals (iron, potassium, magnesium, phosphorus, calcium, and zinc), fiber, antioxidants and protein of course!
Seed Qty: Up to 1 cup
Soak: 6-12 hours
Rinse: 2x per day
Harvest: 2-3 days for crunchy bean sprout with a small tail. 5-6 days in the dark for 3-4” long bean sprouts
Growing mung bean sprouts can be easily added to your routine! They're packed with vitamins and minerals, including Vitamin C, B-complex, potassium, phosphorus, and manganese. Not only that, but they are also a great source of dietary fiber and protein, which can aid in digestion and weight management. In 2-3 days they can be eaten with a small tail or grow them in the dark for 5-6 days to get 3-4” long sprouts. Mung bean sprouts have a mild, slightly nutty flavor and a crunchy texture. They are often used as a fresh ingredient in salads, sandwiches, and Asian-inspired dishes.