Fagiolo Mungo sprouts are more commonly known as Green Defo Gloods or Indian beans, but in reality they are real legume sprouts, as the bean Mungo belongs to the family of Fabaceae (in scientific terms, from Faba, that is "Fava").
This legume is Originally from the Indian peninsula, produced in large quantities in practically all of Asia, but lately also cultivated in the United States and in some countries of the Mediterranean Sea. At the sight it presents itself in the form of round green seeds enclosed in pods (just as we are used to seeing the beans).
How do the Fagiolo Mungo sprouts prepare?
The preparation of the Fagiolo Mungo sprouts is particular:
The seed of Fagiolo Mungo is dried and then soak is left for at least twelve hours. After this expectation, we move on to sproutor, until the green leaflets that have sprung up reach 3 or 4 centimeters (usually between forty -eight and seventy -two hours in the dark), measures that indicate that it has been the perfect moment for the collection.
It is important to make them sprout in the dark because so their taste tends to remain fresher.
Benefits of the Fagiolo Mungo sprouts
Not everyone still knows that the bean sprouts Mungo have characteristics such as to represent a true healthy touched for the health and well -being of our body. Their nutritional properties They are really very important because, being these sprouts rich in food fiber.
Nutritional elements of the Fagiolo Mungo sprouts
100 grams of bean sprouts mungo raw contain:
- Carbohydrates: 1.75 g of which sugars 0.54 g
- Fat: 0.36 g of which 0.05 g saturated with
- Protein: 2.47
- Sodium rooms: 0.02 g
- Football: 13.5 mg
- Iron: 0.9 mg
- Magnesium: 21.8 mg
- Manganese: 0.2 mg
- Phosphorus: 56.2 mg
- Potassium: 155 mg
- Zinc: 0.4 mg
- Copper: 0.2 mg
- Selenium: <0.1 mg
Mungo bean sprouts in the kitchen
Fagiolo Mungo sprouts, even if it may not seem like, are exquisite: crunchy, fresh, tasty And light. The best way to appreciate them is to taste them raw, also because in this way the nutritional properties are not lost. Numerous, however, are the recipes in which they are inserted to be cooked.
There are therefore those who simply add them to mix of salads or use them as side or even as an embellishment to some courses and those who use them as an ingredient for soup (adding them to cooking as a last step as they are very delicate) or to prepare exquisite meatballs.
Some chefs insert the buds of bean mungo in the preparation of sweets and cakes, others use them in the various fries, thus combining the warm and tasty flavor of the fried batter external to the freshness and crunchiness of the internal sprout.
One of the simplest preparations is that of steam cooking. After only a few minutes the shoots will be ready to be seasoned only with a pinch of salt and a slight drizzle of oil.
Where to find the buds of fagiolo mungo
Today it is much simpler than a few years ago to find this product. In almost all supermarkets, in the fresh vegetables, we can find them packaged in small trays. Alternatively, in the shelves of the box, several national producers offer them pre -cooked in comfortable cans.
Sure that they produce them alone in the house, with the our biological seeds, it's all another show :-)