Mung Beans are mildly sweet and can be used after soaking for cooking or sprouting.
To sprout, soak in water overnight and rinse in the morning. Continue in a sprout jar, rinsing 2-4 times daily for about 4 days. Keep the sprout jar away from sunlight. As the sprouts mature on the 4th day, place sprout jar in indirect sunlight to develop chlorophyll in the tiny leaves.
We recommend adding a small amount of NOW Citric Acid powder and rinse to prevent spoilage.
*Daily Value (DV) not established.
|Other Ingredients||Mung Beans [96% Germination, 1% Hard Seed] [99.97% Pure Seed, 0.03% Inert Matter, 0.00% Other Crop, 0.00% Weed Seeds]|
|Name||Now Foods, Mung Beans - 1lb|
|Serving Size||1/4 cup raw (50 g)|
|Servings per container||about 9|
|Package Description||16 oz|
i rinse these three times then i soak in clean, fresh (not tap) water with a few drops of food grade 35% H2O2 (hydrogen peroxide) and a dropperful of kelp plant enzymes soak for 24 hours be sure to give enough water keep an eye on them....can always add more water they triple in size then i sprout in my trustee ol' hemp bag ready in 3-4 days and what a blast of crunch and flavor they add to just about anything, ie: salad, spring rolls, sandwiches!
ready to sproutfirst i rinse them
then i soak them in fresh spring water with a few drops of food grade hydrogen peroxide
then sprout in hemp bag
be sure and rinse at least twice a day if not three
and, voila, after 2 or 3 days
awesome mung bean sprouts!Was this review helpful to you?