Mungo bean is the name of the seed of a plant called vigna golden. It has its origins in India and China, where it is a common ingredient in traditional dishes. In our country, we most often encounter these other types of beans: white small and large jumbo, black, black eye, red, adzuki, pinto and others. Beans are rich in high quality vegetable protein and contain large amounts of calcium and potassium, as well as folic acid, phosphorus, magnesium, iodine, iron, niacin and provitamin A. They are good for the heart, circulation and high blood pressure. Thanks to their fibre content, they help regulate bowel function.

Organic food always goes through a system of checks and certification that ensures its quality and allows it to carry this label. Their organic quality is especially appreciated by people interested in organic farming and sustainable farming systems.

Before cooking, the beans must be soaked in water for at least 2 hours. Then pour out the water, rinse the beans and boil them in new water for about 25 minutes until soft. To reduce bloating, we recommend adding herbs such as: sage, cumin, fennel, turmeric, coriander or marjoram. Mung beans are also very popular as sprouted beans, which will further increase the digestibility of high quality vegetable protein and enrich you with additional vitamins and minerals. The beans can also be made into tasty pastes or interesting salads. They are a typical part of Indian and Chinese cuisine. They are suitable for soups, sauces or as a healthy side dish.

Ingredients.

*CZ-BIO-003 product of organic farming

Store in a dark, cool and dry place.

Packaging.

Nutritional information per 100 g

Energy value: 1 305 kJ / 312 kcal

Fat: 1,3 g

of which saturates: 0,3 g

Carbohydrates: 43,6 g

of which sugars: 6,6 g

Fibre 15.8 g

Protein: 23,6 g

Salt: 0.03 g