Organic Mung Bean Sprout Seeds, specially selected for sprouting.
- Excellent source of protein, fibre, and antioxidants
- Easy to grow, ready in 2-3 days
- Specially cultivated seed for growing sprouts
- 100% Organic – Soil Association Certified
- Lab tested & high germination guaranteed
Botanical Name: Vigna radiata
Packaged in the UK
Shelf-life: 6 months minimum
Taste: Mung bean sprouts have a crunchy, fresh and sweet taste.
One of the most popular sprouts of all time, Mung is easy to add to recipes and is often called for in Asian dishes. It goes perfectly in stir-fries, noodles, curries, and soups.
100g of beans will produce approximately 250g of sprouts in 2 – 3 days.
We use these exact same sprouting mung bean seeds to grow our wholesale sprouts, sold throughout the UK in places like Abel & Cole, Planet Organic, The Organic Delivery Company, and Langridge Organic.
Health Benefits
Sprouted mung beans are a good source of protein, fibre, and antioxidants, which can help to support a healthy diet.
Additionally, sprouting mung beans reduces the levels of phytic acid, an antinutrient that can inhibit the absorption of minerals like zinc, magnesium, and calcium. Sprouting also increases the availability of free amino acids and reduces the calorie content of the beans.
Read More
- Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes (Sciencedirect.com)
- A critical review on phytochemical profile and health promoting effects of mung bean (Sciencedirect.com)
Mung bean sprouts can be eaten raw or cooked. They can be added to salads, sandwiches, stir-fries, and soups for a crunchy texture and nutty flavor. Mung bean sprouts can also be lightly sautéed in oil and served as a side dish.
Collections: Sprouting Seeds
graham.fisher (Verified Buyer) –
Perfect seeds, so easy to care for and provide wonderful nutrients when popped using distilled water. Perfect raw seeds for salads.
Emily (Verified Buyer) –
Lovely and crunchy, and sprouted quickly
Brian Steere (Verified Buyer) –
I’m a happily returning customer.
I presoak and then start in a jar. Once grown a bit I switch to a bowl and plate (lid). Rinsing 2 or 3 times a day making sure to drain.
At a certain stage the seed cases fall away and can be fished out when submerged. It might be that if I watered more often I might not get the long thin root tail of otherwise succulent sprout. These are first to die back if forgetting to water. Also any broken off sprouts will start to decompose after a time.
There are sweeter earlyish and become more fibrous when larger. I may fine chop v long mung sprouts in such cases.
I mostly eat raw with or within salad mixes. If stir frying – I get the hot EVO oil ready to toss in sprouts and add tamari and honey (Or whatever) and then straight out.
I sometimes sprout in a mix with other larger beans seeds. I’ve yet to eat them as cooked beans.
We use filtered water!
One day I might look at nutrients/minerals as an extra thing – but the above is simple and simply works.
With food supply issues running via various agenda, mung beans are one of my top picks as a store of real wealth in a crazy world.
iceniwoman (Verified Buyer) –
Great service providing a fantastic product. Will definitely purchase from Sky Sprouts again.
Dragan (Verified Buyer) –
Quality, as all SkySprouts seeds, is excellent. Not a single one that doesn’t sprout! That is quite something. These are my favourites, so tasty and so easy to sprout.