(Pulses Sprout)

Possibly originating in India, Southern Asia, or the Malayan Islands, mung bean sprouts have been cultivated in the orient for thousands of years. Today, "bean sprouts" are synonymous with mung bean sprouts, and the popularity of this nutritious sprout continues to grow.
Can be eaten raw and cooked. They are small beans with a creamy white flesh and a soft olive coloured coating with a nutty flavour and texture. Mung Beans contain significant levels vitamin A, BI, B2 and C, calcium, iron and niacin. They are high in fibre and are beneficial in countering protein deficiencies.

Vitamins A, B, C and E
Calcium, Iron, Magnesium, Potassium
Amino Acids
Protein: 20%

Mung bean sprouts may have their split seed cases still attached; these will wash away when you rinse the sprouts.

Mung bean sprouts are the ones you typically see in Oriental cooking. They are ready when they are 1.5 to 2 inches long. Abundant in vitamins A, B, C and E, the minerals iron, potassium, calcium and magnesium, and amino acids, they contain 20% protein. Possibly originating in India, Southern Asia, or the Malayan Islands, Mung bean sprouts have been cultivated in the orient for thousands of years. Today, "bean sprouts" are synonymous with Mung bean sprouts, and the popularity of this nutritious sprout continues to grow.

Mungbeans, mature seeds, sprouted, raw