Easily digested because it comes with its own digestive enzymes.
Mix the sprouted Mung Bean with rice for a maximum array of amino acids for protein building.
The most popular bean sprout in the world is probably the Mung Bean Sprout. More people have eaten sprouts then they know especially if they have been to an oriental restaurant or a salad bar. Those tasty beans that you get are really Mung Bean Sprouts.
Mung Bean Sprouts are sprouted in a special way - in the dark and under pressure. This method makes them white and fat and keeps them crispy, sweet and delicious.
How To Grow Mung Bean Sprouts As Found in a Restaurant or Salad Bar
To start off our discussion of Mung Bean Sprouts, let's start with how to grow Mung Bean Sprouts like you would find in a restaurant or salad bar. The information below comes from a book and it is a little complicated. However, if you read the instructions and just keep in mind these two factors - in the dark and under pressure - you may be able to come up with your own plan that works for you.
Do I grow my Mung Bean Sprouts this way? Actually, no. Too much work for me. But I do very much admire the people who take the time and effort to do so.
How can I grow my Mung Bean Sprouts and Adzuki Bean Sprouts like restaurants and salad
Growing Mung Bean Sprouts and Adzuki Beans
Taken from The Sprouting Book
Avery Publishing Group, Inc., 1986
Pp. 48 - 49
Mung Bean Sprouts or Chinese bean sprouts and adzuki bean sprouts taste best when they are grown away
from light and under pressure. Exposure to light tends to make them tougher, as the process of photosynthesis stimulates the development of cellulose as well as
chlorophyll in the growing sprouts. When you finish reading this section you will know how professionals grow the beautiful mung bean sprouts sold in supermarkets.
To begin you will need a cylindrical container that is
about ten to twelve inches deep and ten to fourteen inches in diameter. It should be made from stainless steel. (Do not use aluminum, as it is chemically reactive.) Punch or drill holes, three-sixteenths of an inch in diameter, at
one - to two-inch intervals all around the container, including some on the bottom.
You will also need a plate (or other cover) that fits down inside the container, and a weight that will press down on the cover. A clean masonry brick will work well as a weight. This setup will keep light out and force the
sprouts to push against each other and against the weight as they grow, making the mung bean sprouts thicker and more juicy.
You will need one or two cups of raw, unsprouted mung or adzuki beans for a container of the size described above.
Soak the beans in a jar of water for twelve hours. Then pour off the water, rinse the beans and place them in the stainless steel container. Put the plate on top, but do not add the weight at this time.
You will also need a dark-colored plastic container a little bit larger than the stainless steel one, to help keep out any light. Place some stones or a wire rack in the bottom of
the plastic container; then set the stainless steel container on top (it should fit completely inside the plastic container). The stones or rack will allow air to circulate and prevent excess water from damaging the bottom layer of mung bean sprouts.
In the morning and the evening, take out the stainless steel
container, remove the plate, and rinse the mung bean sprouts under cold water for about two minutes. Then let the water drain out of the holes for a few seconds before replacing the plate and putting the container back inside the plastic one.
Last Step for Mung Bean Sprouts
On the third day of sprouting, place the weight on top of the plate. Continue to rinse the mung bean sprouts twice a day for another four to five days, or until they are large and plump. If you encounter a problem with spoilage, try rinsing the sprouts more frequently, making sure that the water you use is cold.
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I hope you try this sprouting method and enjoy your Mung Bean Sprouts!
Your friend in sprouting,
Sprout Lady Rita
In the first post we discussed how Mung Bean Sprouts can be grown the way we have them at restaurants and salad bars. This post we will discuss a little bit about how the mung bean is used.
Mung Beans, a tiny ovoid shaped green bean, are very popular in many cuisines because of their
sweet mild taste. They can be cooked, mashed into a paste, used for flour, made into soup, desserts and sprouted.
They are used in Chinese and oriental cuisines and are generally eaten whole as they are easily digested. They can also be sprouted, as we saw in the first post on Mung Beans. You do not need to sprout them that way to enjoy them, however. After a soak overnight, Mung Beans can be sprouted just like any other bean in a jar or bag or regular sprouter. They can also be grown in a tray sprouter for Mung Bean Shoots. The starch of Mung Beans can be extracted and made into jellies and transparent "cellophane" noodles. Different cultures have them made into desserts cooked combined with coconut milk, some sugar and a few warming spices.
Mung Bean Sprouts are popular because of their sweet mild taste, their wonderful color and their crunch. Mung Bean Sprouts have been around for centuries and have been developed into a food staple throughout many lands.
More About Mung Bean Sprouts
Sprouting Mung Beans is easy as they take well to all different platforms: tubes, jars, The Easy Sprouter, The Sprout Master Tray Sprouters, automatic sprouters, The Easy Green Mikrofarm Automatic Sprouter, clay trays, Terra Cotta Clay Sprouters and The Hemp Sprouting Bag.
For sprouting, mung bean sprouts are mild and sweet tasting and easily digested. Mung Bean Sprouts stay crunchy so they do very well mixed into salads, raw sprouted soups, added at the last moment for cooked soups and other recipes. If you grow the mung beans sprouts into shoots, then the shoots juice very well. If you grow the mung beans just as a sprout, then they do not juice very well as they do not have a high water content.
Diet and Mung Bean Sprouts
I know many of you follow the Eat Right for Your Blood Type Diet, Mung Bean Sprouts are Neutral for Blood Types O and A and are not recommended for Blood Types B and AB. (Note from Sprout Lady Rita: if you are following a different diet plan, let me know and I will do my best to incorporate that plan into my blog posts.)
We will discuss more on mung bean sprouts in the next post.
Your friend in sprouting,
Sprout Lady Rita
In Mung Bean Sprouts Part 2, we discussed Mung Bean Sprouts in general terms and in Mung Bean Sprouts Part 1, we learned how to grow Mung Bean Sprouts the way we see them at salad bars and restaurants. Now, we will get down to some specifics.
We need some nutritional information on Mung Bean Sprouts to help discover how really good, not only tasty these sprouts can be.
Nutritional Information on Mung Bean Sprouts
We are using a 1 cup serving (104g) for comparison purposes.
WATER: This is why when sprouted as a shoot or like found in a restaurant or salad bar they are great for juicing.....look how much water you get 94g.
Nutritional Summary for Mung Bean Sprouts
The good: Mung Bean Sprouts are low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Folate, Copper and Manganese.
Mung Bean Sprouts are easily digestible, too.
So they are sweet, mild tasting sprouts that are a good source of protein, vitamins, minerals. They contain lots of water and do well for juicing when sprouted as found in restaurants or salad bars. Mung Bean sprouts are easily digestible. They are a good choice for eating by themselves, or in a salad, or the basis of a salad, or juicing. You can also make them in a raw sprouted soup which is very cooling during the hot months. No wonder they are so popular.
There will be more on Mung Bean Sprouts in the next post.
You can read our latest newsletter here: http://welcometosprouting.com/category/monthly-newsletter/
Your friend in Sprouting,
Sprout Lady Rita
Let's recap: In Mung Bean Sprouts Part 1 we discussed how to grow Mung Bean Sprouts like you get in a restaurant or at a salad bar. In Mung Bean Sprouts Part 2 we discussed some general information about Mung Sprouts and in Part 3 we discussed the nutritional information available on Mung Bean Sprouts. Here, in Part 4, we will review basic manual sprouting techniques for mung bean sprouts organic sprouting seeds and lightly touch on sprouting with automatic sprouters.
Mung Bean sprouting seeds are versatile and easy to sprout across all platforms - jars, trays and automatic sprouters. They are perfect for beginner sprouters because of the quick result you receive sometimes just from soaking. They are a hardy seed that produces a great mung bean sprout or mung bean shoot.
In future posts I will go into more detail about how to sprout these seeds but let's just review some basic sprouting directions.
The Beginning of Mung Bean Sprouts
First, and to my mind the most important step in sprouting, is the soaking process. During soaking, the seed absorbs water which turns this dead dormant seed into a live sprout. The water diffuses through the seed coat into the embryo causing a swelling of the seed. You can sometimes actually see this by observing the cracked seed casing after soaking. Once you add oxygen to the soaking seed then growth occurs. Germination takes place at above 65 degrees Farenheit. This is a good time to add liquid kelp fertilizer. The seed will absorb the fertilizer as it is absorbing water.
For automatic sprouters a soaking process is not usually necessary. That is because the automatic sprouter will rinse the seeds in a recurring cycle throughout the day. So the seeds will get enough water druing the cycles to replace the soaking process.
Soak the seeds in a jar or bowl of water. You can soak seeds for about 8 to 10 hours, or overnight. You can actually soak seeds for up to 24 hours with a water change in the middle at 12 hours. Do not reuse the soaking water on your sprouts. It carries waste materials from the soaking seeds. You can use it in your garden or house plants, but please do not reuse this water on your sprouts.
Use cool water. If you live in a very cold climate, during the winter months you may want to use slightly warm water. Not hot, not boiling, just a little warm to the touch. Use the best water you have available to you. Ordinary tap water is fine. That is what I have always used along with well water when we had it. Well water is fine. Filtered water is fine. R/O water is fine. But remember, if you use filtered or R/O or some other type of water, you are increasing the cost of the sprouts. That's not a bad thing, it is just something you want to keep in mind.
The Process for Mung Bean Sprouts
If you are using a tray sprouter, then pour the seeds and soaking water from the jar or bowl into the tray sprouter letting the excess water drain out. If you are using a jar sprouter, pour the water out of the jar using a screen or lid to keep the seeds in the jar. In both cases, you should have only wet seeds in the tray or jar without any standing water. If you are growing Mung Beans for shoots then you need to use a tray sprouter as these will grow tall and do not do well in the jars.
Rinse the seeds with fresh water and drain out that water. Making certain you have only wet seeds in the tray or jar without any standing water.
You will repeat this process - rinsing and draining - two times each day: once in the morning and once in the evening. Make sure you drain out as much water as you can and that there is no standing water left.
And don't rush. I know, you are busy. If you do not give your sprouts the right amount of water, they will fail to thrive.
And be consistent. These little ones need consistency. They like a bath in the morning and an evening one, too. It makes them feel refreshed and ready to continue to grow. Sing a little song to them while they bathe. It will do wonders for them. Don't forget, you are everything to them. You are Mother Nature. They know only you. So don't rush and don't forget to water them twice each day. After the rinses, make certain that there is no standing water, just wet seeds or sprouts.
If you are using an automatic sprouter, you should follow the manufacturer's directions. Basically, you will put dry seeds in the sprouter, fill up the water reservoir and set the timer. Once everything is in place then go ahead and plug it in to start the machine.
Just About Ready to Eat Mung Bean Sprouts
Mung Bean sprouts are ready to eat in about 2 days days. Really. At 2 days they are crunchy, sweet and nutritionally at their peak. I don't like them sprouted longer than 2 days. Mung bean shoots are ready in about 8 to 10 days: 8 days in the warmer temperatures and 10 days in the cooler temperatures. With automatic sprouters the time for mature sprouts may also lessen as they are getting more water consistently throughout the day.
Mung Bean Shoots have chlorophyll (not the small 2 day old mung bean sprout). Chlorophyll is developed in a sprout that has been exposed to light. You do not need any special lighting, ordinary daylight that comes in a room will do fine. Don't put them in direct sunlight as on a window sill. Just a sunny room will do. It only takes a few hours, say from breakfast to lunch, to green them up. If you live in a not very sunny place, or if you have no natural light or if you are growing your sprouts in the basement then you may need an alternate light source. No need to get too fancy, an all spectrum light from the hardware store or local nursery should do just fine. Someone out there is going to try to sell you the latest and greatest lighting system. It is not necessary for sprouts and it will increase the cost of the sprouts.
Store your mature mung bean sprouts in the refrigerator.
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Now you have mature organic mung bean sprouts ready to eat.
Your friend in sprouting,
Sprout Lady Rita
I hope you enjoy eating your Mung Bean Sprouts!