The sprouts of mung beans are rich in vitamins and minerals (Ca, Mg, K, Fe, Zn, Cu, P, Na) and protein (20%). They also contain all the essential amino acids and many enzymes necessary for digestion.

They are particularly popular among lovers of oriental cuisine. They are crunchy and juicy if grown in a shady place. They reduce 'bad' cholesterol and are excellent for insulin balance as they lower blood sugar levels.

Growing: Soak in water overnight. Do not throw away this water; use it to water your flowers or in cooking, as it is full of minerals. The next morning, arrange them in a common jar (about 25 grams), considering that during the process the seeds increase their volume at least 4 times. They grow at room temperature. Keep the seeds away from light to make them crunchy - if exposed to light, cellulose will develop, making them 'harder'. Spray the seeds 2-3 times a day with only the amount of water needed to keep them moist. The sprouts are ready in 3-4 days. They can be stored in the refrigerator for 1-2 weeks.

General information about sprouts

Sprouted seeds have many nutrients, vitamins, and enzymes produced by the sprouting process, making them easily absorbable by the human body. Dry seeds contain enzyme inhibitors to prevent early sprouting. These inhibitors make it difficult for the human body to digest the seeds, making their nutrients hard to absorb. However, during the sprouting process, the inhibitors are deactivated, and the activated enzymes can break down the proteins and polysaccharides of the seeds to create an easily digestible mixture of vitamins, monosaccharides, essential amino acids, and fatty acids. Sprouting thus makes the dormant nutrients of the seeds into live ones that are easily absorbable by the human body to create a complete meal whose nutritional value far exceeds that of simple seeds.