Why Should You Eat Sprouted Mung Beans ?
These lovelies are full of protein, fiber, vitamins, potassium, phosphorus, magnesium, carbs, folate & anti-oxidants ..
For every 200 grams...
- Calories: 212
- Fat: 0.8 grams
- Protein: 14.2 grams
- Carbs: 38.7 grams
- Fiber: 15.4 grams
- Folate (B9): 80% of the Reference Daily Intake (RDI)
- Manganese: 30% of the RDI
- Magnesium: 24% of the RDI
- Vitamin B1: 22% of the RDI
- Phosphorus: 20% of the RDI
- Iron: 16% of the RDI
- Copper: 16% of the RDI
- Potassium: 15% of the RDI
- Zinc: 11% of the RDI
- Vitamins B2, B3, B5, B6 and selenium.
(Source : healthline.com)
Here’s how you make Sprouted Moong Beans-
1. Wash them.
2. Leave them in soaked water for three hours.
3. Remove water.
4. Cover with a lead or plate.
5. Leave them in the strainer in a warm place (like microwave or oven which are warm even when not in use) overnight.
Wallah .. you get these long tailed moong bean sprouts. So versatile, can go into salad (with lemon, salt, pepper) or you can cook anyway you like (if you don’t prefer them raw).
Great for weightloss, heart, cholesterol, digestion, blood sugar and even in pregnancy too. Gujaratis eat these with Khakhra for breakfast.
I remember my mom used to make these every Wednesday as a ritual, as it’s considered good for prosperity. Per Hindu mythology Wednesday is the day when you worship Lord Ganesha and consume food in green colour. Moong is considered to be very auspicious and excellent for health.
Please follow and like us:
Spread the love