Black Urid Whole (Black Mung Bean)
Whole Black Urid also known as black mung bean originated in India and has been cultivated since ancient times. It is considered one of the best legume crops of India, having since spread to areas of southern Asia where it is now very popular in Vietnamese cooking. It is great for sprouting and also makes a delicious winter dahl.
Black Urid has a great nutritional profile and is a highly valuable pre-biotic (food) for our beneficial gut flora. This type of pre-biotic feeds the gut flora so that they can then produce specific fatty acids that aid in intestinal health, encourage a healthy weight and improve cardiovascular function.
Did you know? Black Urid can help to boost your energy as it contains Iron, magnesium and potassium.
Black urid is also a great source of calcium, folic acid and protein and the high fibre content helps to improve digestion, reduce cholesterol levels and to protect the heart.
Cooking with Black Urid
Black urid is a small black bean with a creamy white interior and mild flavour and is best soaked 4-8 hours before cooking. To cook, cover the beans with about 2.5cm of water, using a lid bring to the boil then reduce to a simmer for at least 30 minutes. Reminder: Stir occasionally when cooking to prevent the beans from sticking to the bottom.
Country of Origin
Product of Australia
Black Mung Beans are a rich source of protein, fibre and Vitamin B. They also contain high levels of ron, folic acid, calcium, magnesium, potassium making them particularly good for women. Black mung beans are also said to benefit heart health, reduce cholesterol and support healthy digestion.
100% Black mung beans
For best results soak the bean overnight or for 6-8 hours before cooking. Cooking time is approximately 40-60 minutes.
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