Mung Bean Sprouts

Mung Bean Sprouts

$6.54 Lb.

The most widely consumed sprout on our planet!
Absolutely unique, Mung Bean Sprouts are fun to grow and lend themselves to great Recipes. great, grEAT, GREAT!

Our Mung Beans come from a source which is certified organic.

FREE SHIPPING on domestic orders $60 and up.

  • Soak 8 - 12 hours
  • Rinse / Drain 2 - 3 times per day
  • Harvest 2 - 5 days
  • Yield 2 to 1

The most consumed sprout on Earth, Mung Bean are grown primarily in China and are used extensively in Asian cuisine. Perhaps the most exciting sprout to grow, Mung Beans offer fun and unique challenges - if you grow them with big, thick roots.

Mung Bean Sprouts are possibly the best of all sprouts when it comes to cooking - especially if you like Chinese food. Some of our finest recipes call for Mung Bean Sprouts.

Super bean sprout, so fresh and crunchy-sweet.

Vitamins A, B, C and E
Calcium, Iron, Magnesium, Potassium
Amino Acids
Protein: 20%

The beans are slightly smaller - though that may be something only I would notice, but they taste especially good this year and sprout well - though that is typical. Seed Shelf Life: 5 years. Store in cool, dark, dry spot. Store in freezer to extend shelf life.
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Write Your Own Review

You're reviewing: Mung Bean Sprouts

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  • Thin Bean Sprouts
    For years i've been using & growing bean sprouts. These happened to be a quarter of the size that one would get in an oriental restaurant. It's been five years and this is the only mung beans that are of top quality. The taste is good and they grown well. Do wish i can find the original ones that are fatter than these.

    From Sproutpeople

    See our directions here for fatter sprouts:

    If you want to grow Big Thick Rooted Mungs - with 1 - 3 inch roots: Rinse and Drain every 8-12 hours. for 4 - 6 days.

    Grow them for as long as you like and find out for yourself when they are most delicious! Taste a few at every Rinse/Drain. All you have to do is Rinse and Drain every 8-12 hours.

    Big and Thick Notes:

    Mung Bean Sprouts are most commonly seen big and thick rooted. They are very common in Chinese and other Asian cuisines. Most commercial Mung Beans are grown with chemicals and gasses in huge 500 gallon machines. You will likely never get your home grown sprouts to look like those you see at a restaurant or supermarket, but you can get some thick roots. To do this you will need a Sprouter which drains from the bottom (Easy Sprout is the perfect choice), and you'll need to add these procedures to your growing schedule:

    •When you Rinse, do not disturb the seeds/sprouts. The beans need to stay where they are - to form a mass that is unmovable. Rinse longer - with lower water pressure (if your sink has a sprayer, use that) during the first 2-3 days - until they are firmly in place.

    •Keep your sprouter in as dark a place as you can without limiting air flow too much: Don't put them (or any other sprout) in a closed cabinet or closet, etc. Darkness is a VERY over-rated element in sprouting! Just minimize it by using a darkish corner in your kitchen.

    •Apply a weight directly to the beans while in the sprouter (between Rinses. We recommend using two Easy Sprouts. We fill the Solid Base (of the Easy Sprout that we aren't growing in) full of water - and snap the Flat Solid Lid onto it. We then put that Solid Base right on top of the beans between Rinses. You can rig something else if you like - using Easy Sprout or another sprouter.

    •On the 3rd day, or when your beans are solidly in place (they won't be budged by water), soak the sprouts for 10-20 minutes in cool water. If you are using Easy Sprout all you have to do is leave the Growing Vessel in the Solid Base (that in which it always sits between rinses) and fill it up.Rinse well after this soaking.

    •As the sprouts grow you can reduce the weight on them to nothing by the last day. The sprouts themselves form such a tight mass that they apply their own weight.
    Retired Lady 9/7/2016
  • Mung Beans
    First results amazed me at the sweet crunchy flavor of these sprouts raw. Then made a few cooked and uncooked recipes to turn family on to the wonderfulness of this sprout. Ordering more as supply has gone down and am getting complaints that I'm getting stingy with them :).
    CMO 5/7/2015
  • 25 yearly mung beans
    I bought several lbs of Mung Beans in 1993. Decided to save some to see how long they might last. A few days ago I put them in water and drained them to see if they would sprout. Most have sprouted. That's 25 years!
    Peggybud 5/4/2015
  • Very tasty and versatile
    I sell Mung Bean and other varieties sprouts at a Farmers Market, these bean sprouts are a good seller and my favorite as well. They are sweet tasting, good on salads or in a stir fry.
    MARY 3/23/2015
  • Cool
    These sound cool
    Jesse 12/10/2014
  • This was really very interesting and helpful to read
    This was really very interesting and helpful to read.
    Van 10/28/2014
  • excellent success with these seeds
    I've ordered for many years from the sprout people and usually buy a lot at a time. Recently I found some mung seeds that were probably 5 years old. Incredibly, I didn't notice even 1 seed that didn't spout! Tasty as always!
    tangrene 6/7/2014