Use to grow delicious Chinese bean sprouts or as a short sprout. Should be grown in the dark to prevent bitterness.
Compostable packaging is 100% plant film from non GE corn.
- Days to Sprout Sprouts 2-3; Shoots 6-7
- Soak Time 6-8 hours
- Yield 1/2 cup of dry seed yeilds 2.5 cups of sprouts
- Storage Our seeds should sprout well for a year after you purchase them, if stored in a cool dry place. If you’d like to extend the germination life of your seeds, store them in the fridge. If you store your seeds in the freezer, they’ll last even longer!
This food is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Protein, Thiamin, Niacin, Vitamin B6, Pantothenic Acid, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Folate, Copper and Manganese.
Did You Know
Chinese physicians knew about mung bean sprouts and were prescribing them for the healing of many disorders over 5,000 years ago.
Green mung bean soup has been used by grandmothers for thousands of years in kitchens across Asia as a healing medicine.
- Grow mung bean sprouts in the dark – light causes bitterness.
- Soak – Put 3 – 5 Tbsp seed in a wide mouth jar. Cover with mesh + secure with a rubber band. Add water, swirl + drain. Add 1 cup warm (30C) water & soak for 4 – 8 hrs. Drain.
- Rinse – 2 to 4 times a day, refill jar with cool water, swirl + drain. Invert jar and prop at an angle in a bowl or sink. Mung bean sprouts do b/best with lots of rinsing – 3 to 4 times a day if possible.
- Enjoy – Ready to eat in 2 to 5 days. Refrigerate to store.