Mung bean, just like the other legumes is a priceless source of protein. Due to enzymes that are essential for germination processes, this protein is easily assimilable, and the sprouts themselves are much more easy to digest than a regular bean. Mung bean sprouts also lower the bad LDL cholesterol.
Mung bean sprouts are delicious and crunchy ingredient to all types of salads (before you add, you shall blanch sprouts shortly to keep it juicy and provide the salad a tasty look). Still, they are most popular in Chinese and Vietnamese cuisine – both for hot and cold dishes.
Mung bean sprouts are usually mistaken with soybean sprouts, as they look very similar. But the difference is in the colour of seed husk – the dark green for Mung bean and the yellow one for soya.