Fagiolo Mungo is a traditional food used both like sweet component That savory For appetizers and desserts in Chinese, Filipin and Indian cuisine. The seeds ripen quickly and are to say the least essential for the suppression of weeds, and they also reveal themselves Excellent natural organic fertilizers and suitable to integrate the spring soils ready for sowing.
Cultivation of the mungo bean
Using a jar for seed sprouts, a tray for shoots, or a Glass sprout, just add about ¼ cup of seeds of Mungo bean shoots in the container and let them remain in Soak for 4-6 hours. Once sprouted you need to Rinse them 2 times a day to prevent the water from becoming stagnant. Mungo's microgreens sprouts are Mungo are fast to collect and ready for use, with a Delicate and dense flavor Which combines well with almost all foods by providing only about 30 calories per cup, therefore ideal for those who practice specific diets.
It should be emphasized that various techniques are used to sprout the Mungo Fagioli Microgreens. Basically, the common one is to insert the seeds in a jar with a mussola cloth tied above with a string or an elastic. Subsequently, fresh water is poured 3 or 4 times a day. After turning the jars upside down, they let themselves be dripped. Finally, it is important to underline that the use of a precise cultivation technique depends on the quantity you want to collect, and its fundamental principles are the selection of the seed in a uniform way, and then make sure that all the seeds obtain light and receive adequate humidity avoiding stagnation of water.
Benefits of the Fagiolo Mungo
In many Asian countries, the Microgreens soup of Fagioli Mungo is commonly consumed on hot summer days. This is because the shoots (and the same beans) are believed to have some anti -inflammatory properties which help to protect from heat stroke, from high body temperatures, from thirst and much more.
Nutritional elements
Among the nutritional elements present in the microgreens shoots of Fagioli Mungo must be reported:
- protein
- fiber
- iron
- potassium
- phosphorus
- zinc
- Vitamins of groups B1, B2, B3 and B5
- phenolic acids
- flavonoids
Use in the kitchen of the Microgreens of Fagiolo Mungo
Muscooli Mungo's microgreens sprouts are one of the most appreciated vegetables in Chinese and Taiwanese cuisine. Their crunchy consistency and sweet taste allow you to cook them in many different ways, including adding them to soup of noodles or do Spring rolls or Retain yourself with gnocchi. It is also possible sauté them in a pan or boil them practically with anything.
Suggestions
The Muscooli Mungo Microgreens sprouts present themselves as chubby threads, of the white-silver shade with yellow horns at one end and a filiform tail to the other, and for these characteristics they lend themselves to create an interesting presentation dish on a piled table and therefore able to tease the appetite of the diners and with an inequalrable ornamental beauty.