Mung bean

Phaseolus aureus

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Sprouted mung beans

Mung beans

These small olive green beans are available whole, split and skinless. They are commonly used in stews, or as a vegetable in salads or on their own. In India they are curried, but they are perhaps best known in their sprouted form as ‘beansprouts’. They need no soaking before cooking.
  • Low-fat. High in fibre, magnesium, phosphorus, iron, copper and vitamin B1.