Organic Mung beans

For specific product inquiries, we would like to point out that our minimum order quantity per product is 750 kg.

Available in the following varieties

Mung beans

The mung bean (bot. Vigna radiata) is a bean from the legume family. It is also known as Mongo bean, Lunja bean or Jerusalem bean. Mung beans have a thousand grain weight between 20 and 40 g, so they are not too big. Their shape is rather roundish, the shell of a muted green. For a long time they were mainly known for their nutritious sprouts, which are also mistakenly called soya sprouts in this country. Mung beans have been known from India for thousands of years. There they were and are protein-rich staple food. Now they are widely cultivated throughout Southeast Asia. About 200 varieties of mung beans are known today. One of the main cultivation areas for organic mung beans is China. Mung beans have a mild taste. They are easier to digest than other beans. Two main types of preparation are popular with mung beans: the use of cooked dried beans in the kitchen and the cultivation of sprouts, which can be used in many ways. Both varieties make a valuable contribution to our health: the dried beans are rich in protein, fibre and minerals, the fresh sprouts score points for their vitamins.

Use

Dried mung beans can be processed into flour. Glass noodles, among other things, are made from this flour. Mung bean flour is suitable as an ingredient for bakery products. It is gluten-free and is therefore well tolerated by celiac patients. Whole mung beans are popular in Asian snacks, where they are roasted and salted together with rice biscuits, soybeans, pumpkin seeds or peanuts to give a wonderful taste composition. The classic, well-known preparation with the green beans is the Indian Mung Dal. Together with ghee and spices, the beans are cooked to a savory, chunky porridge. It can be eaten pure or as a side dish with meat. Also stews and soups from the dry beans enrich the menu. The sprouts of the mung beans also occupy a top position in Asian cuisine. They are eaten fresh on bread or in salads. In soups and woks, the crunchy sprouts are a sought-after ingredient.