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
- Between 1/8 and 3/16 inch
- Shape: oval
Quick-cooking Mung Beans thicken soup well, especially after an overnight soak. These protein-rich beans and kale form a gorgeous green soup.
Mung Beans are Vigna radiate seeds, native to India and Asia. In hot, dry regions of Europe and the U.S., it's produced on a smaller scale. Savoury and sweet foods typically employ it in soups or pastry fillings. In the U.S., it's sprouted and used in salads.
Mung Beans provide protein, fiber, iron, and magnesium. This legume has been used for food and medicine since the 10th century AD. Poisoning is treated with this potent detoxifier. It protects the immune system, metabolism, and heart against free radical damage.
|Shelf Life:||2 Years.|
|Basic Prep:||Soak overnight and boil 30 minutes or boil 1 hour if not soaked.|
|Ways To Use:||Indian curry ingredient. Pureed and used in Asian desserts, especially Chinese mooncakes and Vietnamese banh cam.|
|Country of Origin:||India|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|