Mung Bean Sprouts
Delicious mung bean sprouts are often found in Asian dishes. The beans produce large, crisp sprouts, that hold up well to cooking. It’s a food all of us should be eating, as bean sprouts are extremely nutritious.
Beans and other seeds naturally contain high amounts of phytochemicals and enzyme inhibitors. These chemicals are tightly bound to much of the nutrition contained within the seed. When seeds start the process of germination, the phytochemicals are released and the nutritional potential becomes fully unlocked.
How to Sprout Mung Beans
Sprouting mung beans is very easy, and the whole process only takes a few days. No soil is required for this process. You can use sprouting containers or jars. Follow these easy steps:
- Soak the beans in cool water for 8-12 hours.
- Stir the beans thoroughly after adding water to ensure they are all equally wet.
- After the 8-12 hours of soaking, drain and rinse the beans. Do this 2-3 times a day.
- Mung bean sprouts do not require any exposure to light. The sprouts will be ready in 2-5 days.
- After harvesting, refrigerate any extra sprouts to keep them fresh.
The reason for not exposing the sprouts to sunlight, is that it can give them a bitter flavour. Also, using soil is not necessary for improving the nutritional value. The beans are already jam-packed with nutrition, and do not require soil until further down in the growth process.
How to Store Mung Bean Sprouts
It’s always best to eat the freshest bean sprouts possible, but they will keep for up to five days in the fridge. To prepare the sprouts for storage, give them a good rinse and dry them off. Afterwards, wrap them in paper towel, place in a zip-lock bag and refrigerate. Another way is to place the bean sprouts in a bowl of cold water, then add in a few slices of fresh lemon, and refrigerate.
Try our Mung Beans
Interested in sprouting mung beans at home? You can purchase our mung beans here.
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