Mung Bean Sprouts 🌱

Welcome to my sprouting series where I go through some different varieties of sprouts that I've grown as well as some of the nutritional values and health benefits you can get from eating sprouts.

Mung Beans are the most common type of bean sprouts and widely used in many Asian dishes. They're crisp and have a slightly nutty flavor. Mung bean sprouts are an excellent source of nutrients including Protein, Fiber, Thiamin, Niacin, Iron, Phosphorus, Potassium, Magnesium, Manganese, Zinc, Calcium, Riboflavin, Pantonthenic Acids, Vitamin B1, Vitamin B6 and Vitamin K.

First off I'll soak the seeds in a bowl or cup of water for 6 to 8 hours before I place them in the sprout growing tray.

8 Hours into Soaking

Rinse 2-4 times a day, they grow best with rinsing 3-4 times a day.

24 Hours

Best grown in a dark place since light can result in a bitter tasting mung bean sprout.

2 Days

Typical shelf life for mung beans is about 5 years.

3 Days

Your mung bean sprouts should be ready to eat in 4-6 days.

4 Days

Here is where is start to eat them. Store in the fridge in a container. It's best to store them while they're dry so don't store just after you've rinsed them.

5 Days

Thanks for checking out my post. Feel free to leave a comment also check out my other sprout posts here: Sandwich Booster, Oriental Mustard - Sprout Grow. 🌱 ✌