Mung sprouts are a common culinary vegetable in Asian cuisines. They are highly nutritious and super easy to cultivate.
We use a jar with holes in the lid to grow them at our home. First, we wash the mung beans and soak them overnight. Next day we drain the water and rinse them with fresh water by turning the jar upside down. It is essential to keep the jar in the dark to get their vibrant yellow color. Otherwise, they might become green. So we usually keep them inside our kitchen cabinet. Then every day we pour fresh water into the jar and turn it upside down to drain the water. To keep them moist, we do that regularly until they are ready to harvest(6-7 days).
Mung bean sprouts are rich with nutrients such as Vitamin K & C, copper, manganese, calcium, iron, and folate. Vitamin K is an essential nutrient that prevents blood clotting. Vitamin C acts as an antioxidant to repair damaged cells. Copper supports the immune system, improves the brain functions, and aids in the absorption of iron. Iron helps to generate red blood cells. Folate is essential in creating DNA. All these nutrients help to prevent cancer, heart disease, strokes, heart attacks, and osteoporosis.
GARDEN-TO-TABLE
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Kity Gardener 