Information on Mung Bean Sprouts
Mung bean sprouts is the simplest and the most nutritionallyvaluable way of sprouting. Sprouting is the process in which the seeds getssoaked, drained and rinsed at specific intervals of time so that they cansprout or germinate. It is a common practice in most Asian counties but it isstill most popular in China and India.
Sprouted beans are among the mostimportant types of food in the Indian Ayurvedic medicine. Sprouted beans arevery delicious and they provide the human body with numerous different types ofessential nutrients.
Nutritional Value of Mung Bean Sprouts
Mung bean sprouts provide numerous health benefits and theyshould be a welcome addition to the daily diet of all those who are often sick.Mung bean sprouts are a very powerful package of a large number of differentessential nutrients. A serving of mung bean sprouts contains approximately 30calories, 2 grams of fat, 4 grams of proteins and 6 grams of carbohydrates.Mung bean sprouts are very rich in enzymes and they contain no cholesterol atall.
They are also an excellent source of different types of essential mineralsand vitamins such as thiamine, copper, vitamin B6, manganese, niacin,phosphorus, vitamin C, potassium, vitamin K, magnesium, folate, pantothenicacid and riboflavin.
Recipe for Mung Bean Sprouts
Mung bean sprouts is possibly the most nutritious anddelicious way of enjoying the legumes known as beans. Mung bean sprouts arerelatively easy to prepare. One requires six cups of water, one cup of wholemung beans and cheesecloth. One cup of whole mung beans is enough for thepreparation of up to 4 cups of sprouted mung beans.
The beans need to be washedthoroughly before being soaked in water for up to 10 hours. The soaking processmakes the beans become swollen.
When they get separated from the water theyneed to be wrapped in a dish towel and squeezed in order to get rid of all theexcess water. The next step consists of placing the beans on the cheeseclothand making a pack of the whole thing. The pack needs to be stored in a dark anddry place, preferably a container with a lid.
A turned off oven may be the bestplace to store the pack. The pack needs to rest for up to 3 days. After thatthe beans can be eaten in their raw form but they can be cooked as well.