Mungo beans
9. October 2014
It comes from India and it is a beautiful green or red legume about 5 mm large in dry form. Often mistakenly associated with soy. Even sprouted shoots often used in Asian cuisine are called soy shoots, while they are sprouts of mungo beans.
In uncooked form, they have a similar nutritional composition to the general bean, but after germination, as with other seeds to be baked, their nutritional value increases rapidly.
They are a great source of calcium, magnesium, iron, folic acid, protein, potassium and fiber.
Eat cooked, but raw or soaked or germinated, are ideal and nutritionally most interesting.
Beans can be bought in stores with healthy nutrition, also at me at the eshop and along with the equipment for nailing and there is nothing easier than to tweak them at home. You can buy ready-made sprouts or sprouts in supermarket, but their cultivation is really easy and fast. There is no special need for that.
And here you can find a mummy hummus recipe .
And here you can find a mung soup recipe .
