Mung Bean Sprouts

The practice of soaking, draining and then rinsing the seeds at a regular interval of time until they germinate or sprout is called sprouting. It is a fairly common practice in Asian countries, especially India and China. In the Indian Ayurvedic approach to sound health, sprouted beans are one of the most loved foods. This is because, they are highly nutritious as well as delicious.

Nutritional Facts about Mung Bean Sprouts

Mung bean sprouts are often recommended by doctors to people who fall sick quite often. This is because, they bring many highly essential nutrients in one package. Mung bean sprouts approximately contain 30 calories, 4 grams of proteins, 6 grams of carbohydrates and 2 grams of fat. They are quite high in protein and enzymes content and contain absolutely no cholesterol.

Mung bean sprouts are quite rich in vitamins and minerals. They are a rich source of various vitamins. Some of them are thiamine, vitamin B6, niacin, vitamin C, vitamin K, folate and riboflavin, pantothenic acid. It contains a few minerals that are required for the smooth running of the human body's biological functions. Some of the minerals found in bean sprouts are magnesium, potassium, phosphorus, manganese and copper. Thus, you can call mung bean sprouts a complete health package.

Mung Bean Sprouts Recipes

Mung bean sprouts is perhaps the most delicious and nutritious way of enjoying these legumes. It is quite easy to prepare as well. Take a cup of whole mung beans, six cups of water and a cheesecloth. One cup of mung beans will yield 3-4 cups of its sprouted forms. Now, wash the mung beans well. Soak them in water for about 8-10 hours. The mung beans will become swollen. Separate them from the water. Wrap the swollen mung beans with a dish towel. Squeeze the pack gently to remove excess water. You may leave a little. Place the mung beans on a cheesecloth. Make a pack of the cheesecloth with the mung beans inside it. You will have to twist the sides of the cheesecloth together to give it a pack form.

Keep the pack inside a container with a lid. Cover the container with the lid and place it in a warm room, preferably a dark place which is away from drafts. Such an ideal place is inside an oven kept in a turned-off mode. Leave the cheesecloth pack packing the mung beans as suggested above for about 2-3 days. Keep checking the pack frequently. Do not let it dry up. If it does, sprinkle a few drops of water on it. This will re-moisten the pack. After the recommended time period, the mung sprouts will be ready to be eaten raw or cooked. In case, you wish to use them after a few days, you can refrigerate or freeze them.

First of all, you can eat them fresh by sprinkling a little amount of salt, chilly powder and 2-3 drops of lemon juice. You can steam them and serve stirred with butter. You can replace the lettuce with mung bean in sandwiches. You can add them to tossed salads, have in combination with finely cut raw vegetable (like cabbage, clover, radish), use in potato salad, and try in roll-ups and wraps. You can spice the mung bean sprouts a bit by stir frying them with vegetables like alfalfa, radish, clover, mung bean, lentil, etc. You can try a completely different and unique taste by blending them into fruit shakes and juices. Many people find eating bean sprouts fun when mixed with soft cheese for a dip.