Mung bean is a high source of vegetable protein (20%-40%), amino acids, slowly digestible carbohydrates that supply your body with glucose for better brain functioning,also it is high in vitamin C, various B vitamins , provitamin A and fat. It is also one of the main sources of protein in Ayurvedic vegetarian system of nutrition. Unlike large beans, mung bean does not cause flatulence or abdominal bloating.During sprouting the amount of cellulose increases from 6.9% to 8.9%. - the amount of vitamin C increases from 6.35 to 42,32 mg/100g. - The total amount of antioxidants in the process of bean sprouting increases in 5,1 times - Volume and mass increase in several times. The nutritional value in 100 g of sprouts: Protein - 3 g , Fat – 0.5 g, Carbohydrates – 6 g, Energy value -31 kcal.
You will need
Put mung beans into a sieve and rinse in a container with water or under the running water.
Put rinsed mung beans into the sprouter, pour with the live water and leave it for 10-12 hours (possibly overnight).
Drain the water and rinse the mung beans under running water. If there are still no sprouts, leave the mung beans in the container until the sprout appearance of the needed size (1-2 mm).
Place the mung bean sprouts in a container for storage and refrigerate. You can store them for about 3-4 days.
Mung bean sprouts are very tasty ,so you can just eat them, or you can use them as an additive ingredient in green salads.For example:
You will need:
Put in a bowl clean lettuce leaves(in our recipe -spinach).
Cut some seasonal vegetables (we used avocado/bell pepper/tomato). Add them to a bowl with lettuce leaves and sprinkle all the ingredients with sprouted mung beans.
Top the salad with the 1/2 of orange juice (or with other dressing to your taste).