The sprouts of mung beans are rich in vitamins and minerals (Ca, Mg, K, Fe, Zn, Cu, P, Na) and protein (20%). They also contain all the essential amino acids and many enzymes necessary for digestion.

They are particularly popular among lovers of oriental cuisine. They are crunchy and juicy if grown in a shady place. They reduce 'bad' cholesterol and are excellent for insulin balance as they lower blood sugar levels.

Growing: Soak in water overnight. Do not throw away this water; use it to water your flowers or in cooking, as it is full of minerals. The next morning, arrange them in a common jar (about 25 grams), considering that during the process the seeds increase their volume at least 4 times. They grow at room temperature. Keep the seeds away from light to make them crunchy - if exposed to light, cellulose will develop and they will become 'harder.' Spray the seeds 2-3 times a day with only the amount of water needed to keep them moist. The sprouts are ready in 3-4 days. They can be stored in the refrigerator for 1-2 weeks.