Organic Mungo Bean Orchid Seeds

Mung beans along with adzuki beans are part of the 'Vigna angularis' family, but compared to adzuki, mung bean sprouts and microplants grow a little faster, taste more umami and are not as sweet, but like their cousins (adzuki) are full of antioxidants and are very satiating, perfect for those who want to lose weight.

Mungo's organic beans, with a very high level of low-fat carbohydrates combined with a high level of essential amino acids, vitamins A, B1, C and E, make it one of the most widely used sprouted beans in the world.

In addition, thanks to the richness of ingredients such as iron, potassium, calcium, magnesium, phosphorus and fibre, organic Mungo's sprouts are incomparable in terms of beneficial properties.

How can we eat them?

Mung bean sprouts and microplants are eaten cooked and are very versatile. If you harvest them after just a day or two, you can sauté them, mix them with a bit of soy or stir-fry them as pad thai. Or cook them for a few minutes, drain them and marinate them with other vegetables.

About Organic Mung Beans Orchid

Once harvested, you can add it to salads, enjoy it as a raw food or steam it to retain all its countless beneficial properties.

Organic mung beans may contain traces of soy, mustard, wheat, gluten and herbs.

Store the seeds in a cool, airy place between 8° and 20°C, away from the elements, changes in humidity and direct sunlight.