Information about Legumes: Mung Beans

About mung beans, information on the legumes, uses and production, history and location in the world.

Mung Bean

Very important in India. The pods can be dried, boiled whole, or split; or else parched and ground into flour. The green pods are also eaten as a vegetable. In China, mung beans are added to green noodles and are also sprouted. In fact, these little beans are the easiest of all to sprout. Soak a handful overnight in a glass container. Next day, strain them, and cover the container with cheese-cloth. Put them in a dark place and keep them slightly moist--not dry or they will shrivel, and not wet or they will mold. When sprouts are 1" to 1 1/2" long (usually within 3 days), they are ready. Before they are eaten they should be exposed to the sun to manufacture chlorophyll. Seeds double their nutritive value when sprouted; and the amount of folic acid, which prevents pernicious anemia, quadruples. Use sprouts in salads, sandwiches, or in soup. They can also be sauteed very lightly in oil so they will retain their juicy, crunchy texture.

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