Green Mung beans are usually used in Indian, Chinese, and Korean Cuisines. Belonging to the legume family they are a rich source of protein. Another great property of Mung beans is their Sprouting property. Mung beans are germinated by leaving them in water for four hours of daytime light and spending the rest of the day in the dark. Mung bean sprouts can be grown under artificial light for four hours over the period of a week. They are usually simply called “bean sprouts”. However, when bean sprouts are called for in recipes, it generally refers to mung bean or soybean sprouts.
Origins: Myanmar, Uzbekistan, Brazil, India, Peru, Argentina, East Africa, etc.