Mung bean

Vigna radiata

legume

Small green seeds of a legume from the Indian subcontinent, cooked whole, as dal or sprouted, common throughout Asian cooking. 100 g dry provide 24 g of protein, 16 g of fibre and 7 mg of iron.

Origin

India

Season (United States)

all year round · grows in your region

Preparation

Dried, they cook in 30 to 40 minutes with no need to soak, whole or as dal; sprouted, they are the “bean sprouts” sold in shops, eaten stir-fried for a minute or two. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding.

Molecules

Resistant starch RS1 · GOS (galacto-oligosaccharides) · ProteinWhat slows things down Phytates

Did you know?

What is sold as “soy sprouts” is almost always sprouted mung bean.