Mung beans are native to India and have been cultivated for thousands of years as a delicious source of nutrition. Today, they are most popularly known for their wonderful "bean sprouts." Whole mung beans have a slightly sweet, nutty flavor and can be cooked on the stovetop like common beans.
Mung beans are a wonderful nutrient-dense food. They're an excellent source of dietary fiber, plant protein, complex carbohydrates and iron, and are packed with vitamins and minerals. They're also low in calories, fat and sodium, and are cholesterol free.
These tiny green pulses are traditionally used in East Asian and Indian cuisines. They are cooked with vegetables, grains and greens in soups, ground into flour for use in flatbreads, mixed with rice, oatmeal or cracked wheat to make khicharee, pureed into a spread for rice or bread or stuffed into pastries to make sweets. Mung beans cook fast and are easily digested. Cook the mung beans with spices to prepare soups or curries you can consume as a standalone meal or combine with other foods. Sprout mung beans and use the raw sprouts in salads, sandwiches and Asian dishes. Sprouting instructions included on back of package.