Sprouted Mung Bean Seeds, 700g

GEO Mung Beans

Mung beans are popular in Asian dishes, but they're also excellent eaten raw in salads or made into juice. They have a high protein content, over 20%, and contain all essential amino acids and amino acids that are vital for good digestion. They contain minerals such as calcium, magnesium, iron, and trace elements like zinc and copper.

They need plenty of water during the sprouting process, and for optimal development, should be sprouted in relative darkness.

How to sprout?

1. Soaking:

Rinse the seeds thoroughly under running water. Use approximately 1 tablespoon of sprouting seeds. Place the seeds in a jar/bowl and cover them with cold water. Soak for 4-6 hours.

2. Rinsing:

Rinse with cold water. The more thoroughly you rinse, the better the conditions will be for the seeds to sprout. After rinsing, let all water drain off. It's important to rinse twice a day.

3. Placement of the sprouting jar:

Place the sprouting jar in a warm (18-22 degrees), bright location but not in direct sunlight. Prevent the accumulation of excess water and moisture.

4. What to look for:

After a couple of days, you will see small shoots forming - this is the beginning of sprouting. You may notice small white fibers on the shoots. This is completely normal but can easily be mistaken for mold at first glance. Mold has a musty smell and looks like grey fur, not the same thing.

5. Harvest:

The sprouts are ready to harvest after approximately 6-8 days. After one round of sprouting, wash everything and let it air dry. We recommend rinsing the sprouts before eating them.

Storage: If the sprouts are not to be eaten immediately, they can be stored in the refrigerator for 2-3 days and should be rinsed before each time you want to eat them.

Seed storage: dry, cool and dark.

Using sprouts: Sprinkle over salads, in soup, in wraps, on sandwiches or in any kind of food.

Manufacturer: GEO, Italy.