Mung beans

The mung bean is probably the most widespread type of bean in the world. It is very popular because of its above-average amount of nutrients and can be used and prepared in many different ways. Most so-called bean sprouts are actually mung bean sprouts. Mung beans are also called green soya beans.

Flavour: Fresh mung beans have a sweet and sour, slightly bitter taste.

Ingredients: Mung beans are above average in nutrients and ingredients. Mung beans contain 60 % carbohydrates, little fat. They are high in essential amino acids, vitamins A, B1, B2, C, niacin, folic acid and, above all, vitamin E. They are rich in minerals such as iron, phosphorus, potassium, magnesium and iron. They are rich in minerals such as iron, potassium, calcium, magnesium and phosphorus, as well as fibre, growth hormones, choline and enzymes.

Uses: Raw in salads, on bread, in juices, smoothies or to garnish your dishes, steamed as a vegetable or sautéed.

Positive properties: They have a regulating effect on cholesterol and blood lipid levels, relieve pain for premenstrual syndrome and menopausal symptoms, have a rejuvenating effect.