The mung bean has been grown in India since ancient times. It is still widely grown in Southeast Asia, Africa, South America, and Australia. These beans ware apparently grown in the United States as early as 1835 as the Chickasaw pea. It is also referred to as green gram, golden gram and chop suey bean. Mungbeans are grown widely for use as human food (as dry beans or fresh sprouts) but can be used as a green manure crop and as forage for livestock.
Mung beans are sprouted for fresh use or canned for shipment to restaurants. Because of their major use as sprouts, a high-quality seed with excellent germination is required. The food industry likes to obtain about 9 or 10 grams of fresh sprouts for each gram of seed. Larger seed with a glassy, green color seems to be preferred.
It is very simple to sprout mung beans. Soak 1/3 to 1 cup of beans in warm water for 8-12 hours. Drain off the soak water. Rinse and drain thoroughly. Repeat it every 8-12 hours. Bean sprouts don’t need light. Keep your Sprouter in a low light location. Harvest on day 2 or 3 or continue rinsing and draining if you prefer longer roots.
Mung bean sprouts are crispy and crunchy, a sweet and nutty flavor with a tender texture and often added to sandwiches or Chinese dishes.