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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 ...
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 ...
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 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
Mung bean starch, which is extracted from ground mung beans, is used to make transparent cellophane noodles (also known as bean thread noodles, bean threads, glass noodles, fensi (粉絲), tung hoon (冬粉), miến, bún tàu, or bún tào). Cellophane noodles become soft and slippery when they are soaked in hot water.
English: Time lapse video of mung bean seeds germinating over ~10 days. Produced by the science technicians of Reigate College, created using CHDK in a canon powershot A590 Produced by the science technicians of Reigate College, created using CHDK in a canon powershot A590
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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).
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