How to sprout mung beans at home

Written by missblasco on 20 de April de 2020. Posted in BASICS, BLOG, EASY.

The mung bean, also known as green soybeans, although it is not soybeans and is not related to them, is a delicate and delicious legume. Its origin is in India, and its scientific name is Vigna radiata. They are legumes, beans, specifically those that provide the most protein in their family and have nothing to do with soybeans (Glycine max). It is common to use mung beans to make long-cooked stews and casseroles. They can also be added to a curry or simply sprouted, as I usually do, and then used in stir-fries or salads. It is important to wash them well and leave them to soak for a few hours; if you decide to sprout them, at least 12. If you are going to stew them, it is advisable to have them in a soak.

Learn how to sprout mung beans, increase the amount of enzymes and nutrients they provide.

How to sprout beans mung beans:

Steps to follow:

Wash the mung beans and leave them to soak for 12 hours.
After that time, drain the water, wash them again with filtered water, place them in a fine sieve on a plate and cover them with a cotton cloth. Leave them on your kitchen bench at room temperature.
After 4 hours, rinse the beans in the sieve, let them drain, and place them back on the plate, covered with the cotton cloth.
You should repeat this process for at least 3 days. Soaking the lentils every 4 hours during the day and just before going to sleep, when you get up soak them again and continue the same.
After 2 nights and 3 days, you will see the sprouts well grown, you can now consume them! Mung beans germinate in less time than lentils.
When they are ready you can use them, wash them before using and store any leftovers for another preparation in the refrigerator.

Mung beans are one of the legumes that provide the most protein.

What are the benefits of sprouts?

Sprouts have some very interesting nutritional benefits,

They increase the concentration of nutrients, more vitamins and minerals.
During germination, antinutrients are eliminated from the seeds, I already told you about it in this entry about what antinutrients are.
Sprouted seeds are digested much better, higher concentration of enzymes, essential for proper digestion.
Greater bioavailability, our body will be better able to take advantage of the nutrients in the seeds.

I love legumes and sprouted seeds because I find them much easier to digest and I love the texture they add to different dishes.

I almost always eat them in salads and stir-fries; they are so easy to combine that every time I sprout them I feel like I don’t have enough.

Besides the pleasure of eating them, there is another, and that is the pleasure of germinating them. Following the process is beautiful, it’s like watching a plant grow. There is definitely something magical about it.

You realize that the seeds are alive and that with a little help, soaking, and watering them, they are capable of transforming into a different food.

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