Mung Bean
Country of Origin: Australia
Mung beans originated in India, but are traditionally used in Chinese and other Asian cuisine.
From a nutrition perspective, mung beans are high in phytoestrogens like genistein and daidzein,
calcium, protein (non complete), iron (non-heme), zinc, folate, carbohydrates and lastly are high in
fibre for proper and regular digestive functioning. They contain no cholesterol.
From a Traditional Chinese Medicine perspective, mung beans are cooling, associated with stomach
and spleen, tonifies Yin and is a great detoxifying food as it is said to "cleanse the
blood", especially sprouted mung beans.
Remember that combining beans or pulses with a grain (like rice) gives you complete protein. Also,
it's helpful to remember that sprouted beans/pulses/legumes contain more nutrients and are
easier to digest due to their enzyme content.
NOTE: If beans/pulses/legumes have been imported they will not sprout as they have been
steamed due to quarantine purposes, however if they are Australian then you can get sprouting!
NOTE: Before use, all beans should be soaked in cold water overnight or for at least ten
hours. Make sure you cover the beans with a large volume of water because they will swell up
considerably. When ready to cook, discard the soaking water and briefly rinse the beans under
running water.
Certification:
ACO
This product is RAW
