Mung beans are one of my favorite seeds to sprouts. They have great flavor, fantastic crunch factor and are extremely versatile. We eat a lot of Asian and Asian inspired food during the winter months, since some of the most cold tolerant veggies are Asian greens like bok choy and tatsoi, scallions (green onions) and carrots we leave in the ground and dig up during the winter months. These all lend themselves well to Asian cooking. I almost always have a jar of mung beans in some stage of sprouting on the go these days. I do other sprouts but probably use the mung bean the most.
Mung beans aren't just delicious, they're really good for you too!
Mung bean sprouts are a very good source of fiber, vitamins C & K, Riboflavin, Copper, Folate, manganese and also a good source of Thiamin, Niacin, Vitamin B6, Iron, Magnesium, Phosphorus, Potassium and Protein.
Remember to start your sprouts in the dark cupboard and then dose with sunlight prior to consuming to increase their chlorophyll content and, ultimately, their nutrition.
where do you get the bag of seeds from for the sprouts? How long do they take to grow? Do you only grow what you know you'll use within a few days of them growing? or do they last if you keep changing the water?
ReplyDeleteAlmost everywhere that sells seeds has sprouting seeds but many other stores carry them too. They're ready in about 3-5 days depending on the variety and should be used immediately as they keep continuing to grow and develop roots etc...
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