USDA,EU Organic Certfied
Mung beans (green gram) are part of the legume family and are a good source of protein. If they are combined with other cereals, a complete protein can be made. When sprouted, mung beans contain vitamin C that is not found in the bean itself. Mung beans are also high in fibre, low in saturated fat, low in sodium, and contain no cholesterol. Because of the wide range of nutrients contained in mung beans, they offer a whole host of health benefits for the immune system, the metabolism, the heart and other organs, cell growth, protection against free radicals, and diseases such as cancer and diabetes.
Mung beans can be used in a variety of ways. They can be sprouted, cooked, or ground to make flour. In some Asian countries, it is made into a paste, sweetened, and used as a filling in pastries, and in some countries it is even made into ice cream and lollipops. Mung beans should be washed well to remove impurities. They also contain very few oligosaccharides, the sugars responsible for flatulence.
**To make sprouted mung beans**
Place the beans inside a paper towel that has been moistened with water and folded in half. Keep the paper towel moist until mung beans sprout. That should take approximately three days. Sprouted mung beans can be stored in the refrigerator if they are packaged in a plastic baggie lined with a moist paper towel.