NC State Extension Resources
Sprouts from mung bean (Phaseolus aureus) have been used for food since ancient times. These sprouts have nutrient value similar to asparagus and mushrooms, which contain high quantities of Vitamin A. Sprouts can be canned or frozen in addition to eating them fresh. Mung bean seeds can be purchased from mail-order commercial seed companies and health food chain stores. (Caution: Regardless of the source, do not use seeds that have been treated with a fungicide. Treated seeds are not edible and can be recognized by the coating of pink or green dust on the seed coat.)
Mung beans seeds can be sprouted in many different containers; glass jars, crocks, plastic pans, or cement vats are most common. Wooden kegs or metal cans may be used but these may alter flavor. Sprouts can be grown for various periods of time ranging from 3 to 10 days depending on the type of seeds used. Start new seeds at three-day intervals for a continuous fresh supply of edible sprouts.
The following is a listing of other kinds of seeds that may be sprouted: alfalfa, cabbage, clover, fenugreek, mustard, radish, sesame, sunflower, adzuki beans, chick peas, lentils, mung beans, green peas, wheat, rye and triticale.
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