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Sprouts growing in a verrine Mung bean sprouts in a bowl, grown without light to maintain its pale colour and reduce bitterness. Sprouts can be germinated at home or produced industrially. They are a prominent ingredient of a raw food diet and are common in Eastern Asian cuisine. Raw lentils contain lectins which can be reduced by sprouting or ...
Mung bean sprouts are a culinary vegetable grown by sprouting mung beans. They can be grown by placing and watering the sprouted beans in the shade until the hypocotyls grow long. Mung bean sprouts are extensively cultivated and consumed in East and Southeast Asia and are very easy to grow, requiring minimal care other than a steady supply of ...
Cross section, showing how the root and the upper part of the plant grow Germination is the process by which an organism grows from a seed or spore . The term is applied to the sprouting of a seedling from a seed of an angiosperm or gymnosperm , the growth of a sporeling from a spore , such as the spores of fungi , ferns, bacteria , and the ...
Vigna mungo (L.) Hepper—black gram, black lentil, white lentil, urd-bean, urad bean Vigna mungo var. silvestris Lukoki, Maréchal & Otoul; Vigna nakashimae (Ohwi) Ohwi & H. Ohashi; Vigna nepalensis Tateishi & Maxted; Vigna radiata (L.) Wilczek—mung bean, green gram, golden gram, mash bean, green soy, celera-bean, Jerusalem-pea
However, when bean sprouts are called for in recipes, it generally refers to mung bean or soybean sprouts. Mung bean sprouts are stir-fried as a Chinese vegetable accompaniment to a meal, usually with garlic, ginger, spring onions, or pieces of salted dried fish to add flavour. Uncooked bean sprouts are used in filling for Vietnamese spring ...
The namul dish, made by stir-frying soybean sprouts with sesame oil and simmering it, is a common dish for jesa (ancestral rite). Another common side dish is kongnamul-muchim, made by seasoning boiled soybean sprouts. Soybean sprouts are also used in bibimbap and varieties of jjim dishes, such as agwi-jjim (braised angler).
Vigna aconitifolia is a drought-resistant legume, commonly grown in arid and semi-arid regions of India. It is commonly called mat bean, moth bean, matki or dew bean.The pods, sprouts and protein-rich seeds of this crop are commonly consumed in India.
Vigna angularis, also known as the adzuki bean (Japanese: 小豆 (アズキ, hiragana あずき), azuki, Uncommon アヅキ, adzuki), azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately 5 mm or 1 ⁄ 4 in long) bean.
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