Mung Beans

A small, round, olive-green legume which can be used whole but is more commonly used as a sprout. Second only to Alfalfa in popularity for home growing. Also known as Chinese Bean Sprouts. The bean sprout is much easier to digest and assimilate than the actual bean and it is the only source of Vitamin C and Vitamin B12 among the sprouted beans. Used in stir fried food, soups and salads.

Nutrition Facts

Serving Size: 1/2 cup cooked

Nutrient Amount

Calories 106

Fat 0.4 g

Sodium 0 mg

Carbohydrates 20 g

Fiber 6 g

Protein 8 g

• Hint: When sprouting Mung Beans follow sprouting directions, but place in a flat container or sprouter, cover with a clean cloth and place a heavy object such as a brick on top. This will produce stout, thick roots.
• No soaking necessary before cooking.