Description
Best known in their sprouted form as bean sprouts
Mung beans have a nutty flavour and a texture similar to lentils, a great source of protein and fibre
To cook, add mung beans to boiling water and leave to simmer for about 30 minutes or until tender, if you want them really soft boil them between 40-50 minutes
TYPICAL COMPOSITION PER 100G
ENERGY KJ 1167 kJ
ENERGY KCAL 279 kCal
FAT 1.10g
SATURATES 0.30g
CARBOHYDRATES 46.30g
OF WHICH SUGARS 1.50g
FIBRE 10.00g
PROTEIN 23.90g
SODIUM 0.008g
SALT 0.02g
Packed in Unit that handles Sesame, Celery and Mustard
Mung Beans Organic - Quick Reference
What is it?: Organic whole mung beans, small green pulses used across South and East Asian cuisines.
Flavour: Mild, earthy and slightly sweet.
Common uses: Dhal, soups, curries, salads, sweet preparations and sprouting.
Pairs well with: Ginger, cumin, turmeric, garlic, coconut and coriander.
How to use: Rinse and simmer until tender; soaking shortens the cooking time but is not always essential.
Compare with: They are smaller and quicker-cooking than chickpeas or kidney beans and remain pleasantly light in flavour.
Substitute: Adzuki beans or green lentils can work in some savoury dishes.
Storage: Store dry, sealed and away from moisture.
Good to know: Whole mung beans can also be sprouted under suitable hygienic conditions, producing the familiar long bean sprout.
