Use to grow delicious Chinese bean sprouts or as a short sprout. Chinese bean sprouts should be grown in the dark to prevent bitterness.
- Days to Sprout: Sprouts 2-3; Shoots 6-7
- Soak Time: 6-8 hours
- Yield: 1/2 cup of dry seed yeilds 2.5 cups of sprouts
- Storage: Our seeds should sprout well for a year after you purchase them, if stored in a cool dry place. If you’d like to extend the germination life of your seeds, store them in the fridge. If you store your seeds in the freezer, they’ll last even longer!
Soak: Put approximately 1/4 cup seed in a wide mouth jar with a sprouting lid. Add water, swirl, and drain. Refill jar with water and soak 6-12 hours. Drain well and invert jar at an angle on a sprouting rack, or in a bowl or drain rack.
Rinse: Twice a day, refill jar with cold water, swirl, and drain.
Enjoy! Ready to eat in (2-3) days. Refrigerate to store.
Grow Bean Shoots!
Soak. Using a tray with drainage holes, rinse enough seed to cover the bottom of the tray. Soak the seed for 4-12 hours. Drain, rinse and drain holding at an angle to remove excess water. Spread the seed evenly on the bottom of the tray and cover with a lid top and bottom or put in plastic bag. Place in a dark area such as a pantry. (Bean shoots will be bitter if grown in the light.)
TIP: If you want very tall, straight bean shoots you can place a weight on top of the tray, such as an lid with a bag of seed or heavy jar.
Rinse. Rinse with water twice a day, using either a gentle flow from a tap or dipping in a sink. Drain.
TIP: Bean shoots love water and can be rinsed 3 or more times a day if you have the time.
Typically, bean shoots are harvested at 6-7 days. Harvest before the next expected rinse so the shoots are dry.
Chinese physicians knew about mung bean sprouts and were prescribing them for the healing of many disorders over 5, 000 years ago.Green mung bean soup has been used by grandmothers for thousands of years in kitchens across Asia as a healing medicine. Try this nourishing recipe from Dr. Oz : http://www.doctoroz.com/videos/green-mung-bean-soup) We love boosting the bioavailable vitamins and minerals by using sprouted mung beans in the recipe!
Mung beans are rich in vitamins and minerals.One cup (7 ounces or 202 grams) of cooked mung beans contains:Calories: 212Fat: 0.8 gramsProtein: 14.2 gramsCarbs: 38.7 gramsFiber: 15.4 gramsFolate (B9): 80% of the Reference Daily Intake (RDI)Manganese: 30% of the RDIMagnesium: 24% of the RDIVitamin B1: 22% of the RDIPhosphorus: 20% of the RDIIron: 16% of the RDICopper: 16% of the RDIPotassium: 15% of the RDIZinc: 11% of the RDIVitamins B2, B3, B5, B6 and selenium(Source: Nutrition Data Source)It's important to note that sprouted mung beans contain fewer calories and more antioxidants than unsprouted ones:"Remarkable studies have been demonstrated, showing the enhancement of metabolites in mung bean during the sprouting process, which possesses various health benefiting bioactive compounds. These compounds have been frequently attributed to their antioxidant, anti-diabetic, antimicrobial, anti-hyperlipidemic and antihypertensive effect, anti-inflammatory, and anticancer, anti-tumor and anti-mutagenic properties. In this critical review, we aimed to study the insight of the nutritional compositions, phytochemistry, and health-promoting effects of mung bean and its sprouts. The various curative potential of mung bean provides successive preclinical outcomes in the field of drug discovery and this review strongly recommends that mung bean is an excellent nutritive legume, which modulates or prevents chronic degenerative diseases."(Source: Food Science and Human Wellness, Volume 7, Issue 1, March 2018, Pages 11-33, A critical review on phytochemical profile and health promoting effects of mung bean (Vigna radiata), Kumar Ganesan, Baojun Xu, https://www.sciencedirect.com/science/article/pii/S2213453017301453)Mung beans are one of the best plant sources of protein, and sprouting increases the protein digestibility. Source: Food Chemistry, Volume 89, Issue 4, March 2005, Pages 489-495, Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes, A.E. Mubarak)"Mung beans contain many healthy antioxidants, including phenolic acids, flavonoids, caffeic acid, cinnamic acid and more.Antioxidants help neutralize potentially harmful molecules known as free radicals.In high amounts, free radicals can interact with cellular components and wreak havoc. This damage is linked to chronic inflammation, heart disease, cancers and other diseases.Test-tube studies have found that antioxidants from mung beans can neutralize free radical damage linked to cancer growth in lung and stomach cells.Interestingly, sprouted mung beans appear to have a more impressive antioxidant profile and may contain as much as six times more antioxidants than regular mung beans."(Source: Healthline.com, 10 Impressive Health Benefits of Mung Beans)Animal studies have shown that mung beans may reduce "bad" LDL cholesterol, thereby reducing heart disease risk: "Fermented mung bean was found to reduce the level of serum lipid and liver enzyme profiles of hypercholesterolemic mice. Furthermore, liver antioxidant and nitric oxide levels were also significantly restored by fermented mung bean in a dosage dependent manner. The gene expression study indicated that Apoe and Bcl2a1a were upregulated while Npy and Vwf expressions were downregulated after the treatment. The effects of fermented mung bean were greater than nonfermented mung bean. These results indicated that fermented mung bean possessed antioxidants that lead to its hypolipidemic effect on hypercholesterolemic mice."(Source: Evid Based Complement Alternat Med, 2015;2015:508029., doi: 10.1155/2015/508029. Epub 2015 May 17. In Vivo Antioxidant and Hypolipidemic Effects of Fermented Mung Bean on Hypercholesterolemic Mice)Mung beans may promote weight loss by raising fullness hormones: "Mung beans are high in fiber and protein, which can help you lose weight.Studies have shown that fiber and protein can suppress hunger hormones, such as ghrelin.What’s more, additional studies have found that both nutrients can encourage the release of hormones that make you feel full like peptide YY, GLP-1 and cholecystokinin.By curbing your appetite, they may help slash your calorie intake, which aids weight loss.In fact, a review of nine studies found that people felt an average 31% fuller after eating legumes like beans than after eating other staple foods like pasta and bread."(Source: Healthline.com, 10 Impressive Health Benefits of Mung Beans)