Mung bean sprouts

Mung bean sprouts are the tender shoots obtained by germinating the seeds of the mung bean, a legume native to South Asia. These sprouts are widely used in cooking for their crunchy texture and fresh flavor, being a popular ingredient in salads, stir-fries, soups, and Asian dishes like chow mein or pad thai.

The mung bean (Vigna radiata) originated in India, and its cultivation has spread to various regions of Asia, Africa, and Latin America due to its nutritional value and ease of rapid germination. The sprouts are consumed when they reach between 2 and 5 cm in length, at which point they are most tender and nutritious.

Among their properties, mung bean sprouts are rich in B-complex vitamins, vitamin C, dietary fiber, and minerals such as iron, magnesium, and potassium. Additionally, they provide plant-based proteins and are low in calories, making them a healthy option for balanced diets. They also aid digestion and have an antioxidant effect.

In different Spanish-speaking countries in Latin America, mung bean sprouts may be called brotes de frijol mungo, brotes de frijol chino, or simply germinados. In some places, they are also known as brotes de soja verde, although it is important not to confuse them with traditional soybean sprouts.