Mung Beans Seeds
Info: Mung Bean Sprouts have a mild, slightly nutty taste and their health credentials are excellent: zero cholesterol, negligible fat, high in protein and dietary fibre, and a good source of calcium and iron. They are the sprouts you find in your local supermarket and most often used in Indian and Oriental cooking. Most commonly they are harvested 5-7 cm big and thick rooted and they give a distinctive flavour to vegetable dishes and salads.
Sowing & cultivation: Seeds sprout fastest in a warm light airy place, out of direct sunlight, with an ambient temperature of 18 to 22°C. Wash the beans and soak them in a bowl of warm water for at least 12 hours. Then add to a sprouter or a glass. Add 2 to 3 times as much cool water daily. If white sprouts are required, keep your sprouter in as dark a place as you can without limiting air flow too much.
|Botanical name||Vigna radiata|
|Location||warm, no direct sunlight|
|Germination temperature||18 - 22°C|
|Germination||1 - 3 days|
|Harvesting||after 3 to 5 days|
|Height||5 - 7 cm (sprouts)|