Profile: The Mung Bean is a delicate legume with a gentle pea-like flavor that is frequently utilized as a protein source in Asian cuisines.
* Dark brown to olive green
* Approximately 1/8 to 3/16 inch in diameter
* Shape: oval
The Mung Bean is the seed of the Vigna radiate plant, which is native to India and widely farmed throughout Asia. In hot, dry regions of Europe and the United States, it is also produced on a much smaller scale. It's common in soups and pastry fillings, and it's utilized in both savory and sweet recipes. It is commonly sprouted and served cold as a salad ingredient in the United States.
Mung beans are high in protein, fiber, iron, and magnesium, among other minerals. This particular legume has been used for culinary and medicinal purposes from at least the 10th century AD. Its most well-known medicinal application is for the treatment of poisoning. It also protects against free radical damage and is good for the immune system, metabolism, and heart.
|Shelf Life:||2 Years.|
|Uses:||- In Indian cookery, this is a traditional ingredient that is frequently used in curries.
- Sprouts are sometimes added to salads or sandwiches.
-Traditionally pureed and used as a sweet filling for Asian pastries, such as traditional Chinese mooncakes and Vietnamese banh cam.
|Basic prep:||Soak overnight and boil 30 minutes, or boil 1 hour if not soaked.|
|Country of Origin:||
|Handling / Storage:||Store in a cool, dry place.|