Ingredient spotlight: mung beans

Mung beans

Mung beans are so fun! Mostly cuz you can sprout them! That’s a lot of fun, and I definitely recommend you try it at some point in your life! Whether you have kids or are just a kid at heart, this is a really great three to five day project!

Eating freshly sprouted mung beans somehow makes me feel not only like I am some super healthy living type who is really taking charge of their nutrition, but also connected to my food in a way that I normally don’t. All of my peasant farmer ancestors are probably laughing their asses off at this, but I don’t often get the chance to grow my own food. So for me, growing these fresh crunchy sprouts out of these kinetic potential holding, suspended animation beans is really cool. 

I like the first day of waiting for the mung beans to activate, to show any signs of life. Then on the second day, it’s fun to see the beans splitting open, and little white sprouts start wiggling out. 


Mung beans are nutritionally quite valuable. They provide a high dosage of folate along with iron, magnesium, manganese, and phosphate. It is also a good source of zinc and potassium. They are one of the best plant-based sources of protein and as such are great for vegans. 

Uses and Recipes

If you let these beans grow, you can use the freshly grown sprouts in so many different fun and tasty ways! Put them in cheese melts or add a couple to a salad. Place a handful of sprouts in your dumpling soup or miso broth. They really are versatile little critters. You can put them in curries and stirfrys. Honestly, the options here are almost endless and you can have some great fun experimenting. 

You can also simply cook the mung beans and use them like you would use any other type of bean. Use them in soups or put them in the food processor and make a dip. You can do so much with these beans, and I am sure whatever you make will be a great success! You got this! Now go out there and discover some new delicious food!



General caveats that I feel compelled to add: 

I am *NOT* a nutritionist. I am just someone who is deeply interested in and profoundly committed to eating delicious food only. In seeking to reach this goal, I am often trying out random new ingredients that I come across. These ingredients are ones I may not know anything about, and so I am simply sharing my notes with you. I will be updating these as I go along and learn more. I will also link to more recipes that use these ingredients, so that you can try them yourself. If you have any allergies or intolerances, please consult with an actual doctor who can guarantee you accurate information.

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