Mungbean (otherwise known as mung dal, green bean) is a nutritious legume crop widely used in Asian cuisine. It is known for its easy digestibility, rich composition and mild flavour.

Benefits:

-High protein content of up to 24g per 100g, especially valuable for vegetarians and vegans.

-Rich in fibre, which improves digestion and normalises intestinal function.

-Contains B vitamins, especially folic acid (B9), important for the nervous system and blood formation.

-Source of minerals - iron, magnesium, potassium, zinc.

-Antioxidant properties - helps reduce inflammation and protects cells from damage

Preparation method:

Option 1: Classic cooking (whole mungbean). Suitable for soups, porridge and side dishes.

Wash the mung beans. Soak in water for 4-8 hours (optional, speeds up cooking and improves digestion). Boil in fresh water for 30-40 minutes until soft. You can add spices (turmeric, cumin, bay leaf, garlic).

Option 2: Sprouting (especially useful)

Wash and soak the grains for 8-12 hours. Drain, keep in a warm place, rinsing 2-3 times a day. Sprouts appear after 24 hours. Can be eaten in salads, sandwiches, smoothies or lightly fried.

Ingredients: mungbean 100%

Manufacturer: Turkey

Calorie content of the product (100g): 360 kCal\1507 kJ. Nutritional value (100g) of the product: Protein: 23,5g; Fats: 2g; Carbohydrates: 62г