Vilgain Mung beans – small beans with great benefits for the body and the kitchen
Vilgain Mung beans – small beans with great benefits for the body and the kitchen
Vilgain Mung beans - pick your favourite Asian legume
Golden wigna beans, more commonly known as mung beans, are an exotic legume popular in East Asia, especially in China, India and Thailand.
A source of well utilized macro and micro nutrients
Rather than being a culinary mainstay of Asian cuisine, you'll know mung beans as one of the crops with excellent germination properties. Sprouts are also the way in which mung beans are most commonly eaten. This is due to the significant improvement in the utilisation of valuable substances, especially fibre, protein, antioxidants and minerals (iron, calcium and potassium).
Raw, they are excellent in salads, with spread on bread or as part of a vegetable garnish. They can also be used cooked in Asian mixes and soups. The taste is reminiscent of peas and classic beans.
Vilgain Mung beans in points:
- beans ideal for sprouting
- rich in protein
- source of iron, calcium and potassium
- a favourite ingredient in Asian cuisine
- taste like peas or beans
100 g | |
Energy | 1453 kJ / 347 kcal |
Fats | 1,2 g |
- of which of saturates | 0,4 g |
Carbohydrates | 63 g |
- of which sugars | 6,6 g |
Protein | 24 g |
Salt | 0,04 g |
Ingredients
Mung bean - golden vigna (Phaseolus aureus).
Instructions for use:
- Soak in water for 4 - 8 hours, rinse thoroughly and drain.
- Boil in new water for 25 - 45 minutes until desired softness.
- Collect foam from the surface during cooking, salt after cooking.
Warning
- Food
- Store in a cool, dry place away from direct sunlight, heat and moisture.
- Vilgain s.r.o., Smetanova 1022/19, 602 00 Brno, ID 29269555.