ORGANIC MUNG BEANS
MUNG BEAN · BEAN SPROUTS · VIGNA RADIATA
ORGANIC MUNG BEANS
You should only cultivate your organic Mung beans to sprouts with 1,5-2 cm long white root – not till they form green leaves.
Mung beans for sprouts belong to the latin family Fabaceae. This is a protein-rich legumes and go by the latin name of Vigna radiata.
Mung bean sprouts have a round taste like hazel nuts with a hint of green salad. The taste is softer when you make sure the sprouts do not dry out.
Mung beans is an easy sprout. As a mature sprout the white root should be just 1,5-2 cm long. This sprout is not eaten with green leaves.
Mungbean sprouts contain the nutrients: B2, B3, B5, B6, C, K + Calcium, Iron, Potassium, Phosphorus, Magnesium, Manganese, Copper, Sodium.
You can eat the whole mung bean as a sprout inkl its white roots and the thin green hulls. If you choose to discard the empty hull, they are 100% biodegradable.
Mung bean sprouts take 3-4 days from dry seed to edible sprout. It is important, that the root is 1,5-2 cm long for the lechtins are neutrilized, so you may eat the sprouts.
HOW TO GROW
ORGANIC MUNG BEAN SPROUTS
Measure the amount of your organic Mung beans. Each half SproutPearl tray needs 30 gram dry beans.
Soak the beans in fresh, cold, drinking water in a clean glass for 12 hours. Place it in shade in your kitchen.
Pour the Mung beans into your SproutPearl seed tray after soaking and rinse with clean, cool water.
Put the seed tray into the SproutPearl and place it on your clean kitchen counter out of hot sun or cold draft.
Rinse your bean sprouts and plants every morning and evening until they are at your desired growth stage.
Your Mung bean sprouts are mature after 3-4 days or when they have a 1,5-2 cm long, white root.
TIPS FOR YOUR MUNG BEAN
Mung beans absorb quite much water during soaking, so put the beans in a glass with 1 part dry beans to 4 parts clean, cool drinking water.
The best placement for the glass during soaking is on a clean kitchen table in shade and out of cold draft – the same place as your sprouter.
As the beans slowly absorb water, they turn a lighter shade of green. You can tell if they have soaked long enough in the sound they make when you pour them on a porcelain plate after soaking. Then the sound should be dull like wet nuts.
A batch of Mung beans may hide a few unsprouted beans. This is natural but you should always sort your sprouts before eating them.
Why? To remove all unsprouted beans. Do not try to chew them as they are hard as rocks.
If you look closely, you can spot the unsprouted beans already after soaking. They will be the ones thay stay small and dark green even after 12 hours of soaking.
You can try and resoak them longer, but it is safter to dispatch of them.