Introduction:
Mung beans belong to the legume family. They are about the size of a pea and usually green, tasting slightly sweet and nutty. They are usually better tolerated than other legumes. Mung bean sprouts are produced by germinating the seeds.
Use/Preparation:
The soft-boiled beans are particularly popular in Asian cuisine. They taste great in soups, vegetable dishes and stir-fries. Sprouted, the seeds can be used as a topping to refine bread or Asian dishes.
Health:
The seeds are rich in fibre and vegetable protein, which is particularly valuable due to the high lysine content. Furthermore, they contain B vitamins, vitamin A and minerals such as potassium, calcium, phosphorus, iron and magnesium.
Alternatives:
Chickpeas have a similar nutty taste and, like mung beans, can be sprouted and used in a variety of dishes. Soybeans, lentils or other beans are also suitable protein-rich alternatives.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 347/1450 |
| Fat | 1,2 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 62,6 g |
| Sugar | 6,6 g |
| Protein | 23,9 g |
| Salt | 0 g |
