Mung beans are a small type of green legume from the same plant family as peas and lentils. They have been sprouted, milled and cooked into dahl or porridge for thousands of years, in fact long before written history. Mung beans can be used for a whole range of recipes, sweet and savoury and have a whole host of nutritional benefits.
Health Benefits of Mung Beans
Mung beans are a fantastic source of protein with around 24 grams in only 100 grams as well as a high 16 grams of beneficial dietary fibre in 100 grams of beans. Mung beans are one of the best sources of natural folate and they are a very good source of magnesium, the muscle relaxing mineral. They are also high in zinc, important for your immune system; potassium for healthy nerves and calcium for bones and neuromuscular well-being.
Cooking with Mung Beans
Sprouted mung beans are extra nutrient dense and make a deliciously crunchy and juicy addition to your salads. Simply soak overnight in a jar, rinse, then cover the jar with a cloth and rubber band and sit upside down in your dish-rack to drain. Make sure you rinse once or twice per day and in a few days they will be ready to eat. Cooked mung beans are also great tossed through salads or as a side dish instead of rice. They can be cooked as a dahl with spices, served with rice or you can cook them with veggies into a hearty soup. They make a great base for a vegetarian curry especially in combination with their split variety moong dahl. They also make a delicious porridge cooked with coconut cream, sultanas, cinnamon and ginger. Mung beans are best soaked first overnight before cooking.
Mung beans are very high in iron and folate, beneficial for energy and red blood cell health. These beans are also high in calcium, B-vitamins, magnesium, copper, protein and fibre.
How to cook mung beans: Mung beans do not need pre-soaking. Place them in colder water well covered in a saucepan, bring to the boil and then simmer for up to 30 minutes or until soft.
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