A traditional ingredient in Indian cooking often used in curries, mung beans can also be sprouted and added to salads and sandwiches. The inside of a mung bean is mustard colored. Mung beans have a sweet flavor, soft texture, and are easy to digest. In India, the husked, split green mung beans are known as yellow mung or moong dal. Mung beans are used in a variety of forms: whole, peeled, split, or ground. Bean sprouts from these beans boast vitamin C, which the beans themselves do not possess. Mung Beans are the most common beans to be sprouted in Asia, Europe, and America. To sprout, place beans between layers of damp cheesecloth, place in a dark place for about 2 days.
4 LB Bag
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Mung Beans cook quickly and are delicious in soups, salads, and dips. They are also great for sprouting. Use mung bean sprouts in salads, wraps, and stir-fry dishes. Green Mung Beans are an ancient superfood from Asia that has been eaten for centuries by health-conscious cultures aware of their nutritional benefits. They are an all natural plant-based protein that is low in calories, low in fat, high in fiber and high in protein. Green Mung Beans can be eaten cooked or sprouted. When sprouted, they are a living food power packed with enzymes, antioxidants, vitamins, and minerals.