100% organic mung beans for sprouting and cooking
Mung beans are perfect for sprouting but are also commonly used in various cuisines across Asia. The soybean is a highly nutritious food, containing protein, carbohydrates, vitamins A and B, potassium, calcium, magnesium, zinc and iron.
Soak 24 hours in water before sprouting. Leave it sprouting for three days. If you want to eat the seeds cooked, boil for 35 minutes in water.
Nutritional information per 100g:
Energy 1194 KJ / 285 kcal
Protein 23.8 g
Carbohydrates 43,6 g
Fat 1.3 g
Unit price: 9,58 EUR/kg
Green Mung Beans are Nutritional Powerhouses
• Good source of protein
• Good source of dietary fiber (helps to lower cholesterol, prevents constipation and keeps you feeling full)
• Low in sodium
• Low in cholesterol
• Vitamins: A, B Vitamins (Thiamin, Riboflavin, Folic Acid, Niacin, Vitamin B6, Pantothenic Acid) Vitamin E, Vitamin D, Vitamin C, Vitamin K.
• Minerals: Calcium, Potassium, Iron, Magnesium, Phosphorous, Zinc, Copper and Manganese.
• Sprouted Green Mung Beans produce live enzymes
• Mung Beans are low on the glycemic index at 25 and have a low glycemic load of 4 making them a smart food choice for diabetics. Diabetics can safely eat Green Mung Beans. The low glycemic index, fiber and protein help to regulate blood sugar.
• They also contain skin anti-aging properties that stimulate the production of hyaluronic acid, collagen, and elastin, all essential to younger healthier skin.
Eating Green Mung Beans is Ideal for those with Digestive Issues and Sensitive Stomachs
Green Mung Beans Are:
•Anti-inflammatory (can reduce inflammation)
•Containing oligosaccharides to prevent gas and bloating, unlike other beans
•Containing high amounts of fiber, thereby preventing constipation
•One of the few tridoshic foods in Ayurvedic diets that can be eaten to balance all three dosha’s (energetic forces) in the body