Organic Mung Beans

Nutrition Facts
Valeur nutritive

Serving Size: 1/4 cup (52 g)
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Calories / Calories: 180 Fat / Lipide: 0.5 g1% Saturated / saturés: 0.2 g0% + Trans / trans: 0 g Cholesterol / Cholestérol: 0 mg Sodium / Sodium: 8 mg 0% Carbohydrate / Glucides: 32 g11% Fibre / Fibres: 8 g34% Sugars / Sucres: 0 g Protein / protéines: 12 g
Vitamin A / Vitamine A: 0% Vitamin C / Vitamine C: 8% Calcium / Calcium: 0% Iron / Fer: 2%


Ingredients: Organic mung beans Product Status: Certified Organic Organic Certifying Body: Pro-Cert Country of Origin: China Warning: This product may contain peanuts, tree nuts, sesame and soy.

Mung Bean Salad Recipe

1 C mung beans, dry
1 bunch scallion, trimmed and sliced thinly
12 bunch fresh mint, chopped finely (about 12 C)
12 C extra virgin olive oil
3 Tbl red wine vinegar
12 tsp salt
2 eggs, hard boiled for garnish
16 black olives, pitted for garnish

1. Place the dried mung beans in a large bowl of water and let soak overnight. Drain.
2. Bring a large pot of water to a boil. Add mung beans and boil for 10 minutes.
3. Drain the mung beans and repeat the process with a fresh pot of boiling water, this time for 7 minutes.
4. Drain mung beans and rinse under cold water. Drain well and place in a large bowl.
5. Add scallions, mint, olive oil, vinegar and salt and toss to combine.
6. Divide among serving dishes, garnish with hard boiled eggs, black olives and fresh mint leaves.

Cooking Instructions

1. Soak the mung beans in 2 cups of water for 4 hours.
2. Rub off the skins and drain the beans.
3. Put the beans in the saucepan with 2 cups of water.
4. Bring the water to a boil and then lower the heat to a simmer (medium-low heat). Simmer the beans for 15-20 minutes, or until they are tender.


Mung beans, commonly known as bean sprouts, are a great addition to a low-fat diet, containing no trans or saturated fats. Similar to other beans, they provide fibre and protein. However, the mung bean is also noted for being a great source of vitamin C and folic acid. The sprouts are commonly used in East Asian, Southeast Asian, and South Asian cooking, from countries such as China, India, Korea, etc.


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