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