Mung green beans organic 25g

Mung beans are small, green, egg-shaped legumes with a mild flavor, also known as green soybeans, golden beans, Mung dal, etc. They grow in tropical and subtropical zones, as these beans require very warm temperatures of 30-35°C to grow. Mung beans have been a part of Asian cuisine for centuries, and are most commonly grown in India, China, and Thailand. The starch obtained from the beans is used to make various jellies and beans or glass noodles. They are usually eaten whole, boiled in soups, stews, curries, and vegetable dishes, or sprouted. To sprout the beans, they must be soaked in water for several days. Sprouting increases their nutritional value, and the beans will become even easier for the digestive system to process. They are an excellent source of fiber, protein, vitamins, and minerals, making them a popular alternative to meat in vegetarian cuisine. They are also suitable for various diets, as one cup or 250 ml of beans contains less than 30 calories. Do not eat uncooked!

100 G OF PRODUCT CONTAINS:

Energy value: 1281 kJ/ 304 kcal

Fat: 1.2 g

- Including saturated fatty acids: 0.8 g

Carbohydrates: 41.5 g

- Including sugars: 3.1 g

Fiber: 17.3 g

Protein: 23.1 g

Salt: 0.02 g

Origin: Uzbekistan.

Recipe for two to three servings from https://uwagatavo.wordpress.com/2011/09/12/mung-pupinas-ar-sviestu/

• 250 grams of mung beans
• a pinch of salt
• a little butter

Rinse the beans the night before and soak them overnight. The next day, the beans will have sprouted - this is the right time to cook them.

Rinse the beans, put them in a pot, and cover with fresh water. The water should be a few centimeters above the beans.

When the beans start to boil, skim off the foam.

After about 15-20 minutes, the beans should be ready.

Sprinkle with salt, put a dollop of butter in the middle and eat.

Photo 2 shows sprouted mung beans.