Mung Bean Sprouts Family Days


While several kinds of legumes may be eaten as sprouts, the two most commonly eaten are the mung bean và the soybean. Mung is the most commonly used và preferred bean for sprouting.

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Figure 1.  Mung bean Credit: James M. Stephens
Figure 2.  Soybean Credit: James M. Stephens

Until recently, the use of mung bean sprouts in America was restricted lớn Chinese dishes. Lately, they have become increasingly popular in restaurant salad bars và US kitchens, particularly with health enthusiasts because sprouts are rich in vitamins & low in carbohydrates.

Figure 3.  Mung bean sprouts Credit: James M. Stephens

Making Sprouts at Home

Many methods have been used in sprouting mung beans. The beans are soaked in water for about 8 hours and then placed in tubs or crockery jars provided with adequate drainage và darkness. They are sprinkled with water at room temperature about three times a day. The sprouts are ready for use in about 4 khổng lồ 6 days, depending on the room temperature.

Chinese masters of the art of sprouting modify the procedures somewhat, but the general principles of soaking & sprinkling are the same everywhere. For example, many cooks place a wet, absorbent towel over the top of the container & then soak the cloth two or three times a day. Experience is necessary khổng lồ determine just when lớn soak the cloth for the best quality sprouts. Khổng lồ keep sprouts short and plump, some cooks place a bag of clean sand over the sprouts instead of the towels.

The simplest method for growing bean sprouts in your kitchen is to lớn use the wide-mouth jar technique. A 1 quart (or larger) jar with lid is fine. Punch 8 khổng lồ 10 holes in the lid so that it will drain easily và allow the heat of sprouting khổng lồ escape. Measure 1/3 cup of mung beans for each quart of sprouts desired.

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Wash the beans thoroughly, & sort out any discolored or defective beans. Place the beans in the jar, cover them with water, and let them soak overnight in a dark place. Sprouting in light allows a green màu sắc to develop, and most people prefer trắng sprouts. The next morning, drain off the water by turning the jar upside down. Shake the beans onto the side of the jar and place the jar with this side down in a dark cabinet. Each day rinse the beans and developing sprouts with water, pouring off the excess water each time. By the fourth day the sprouts should be at least 1 inch long & ready for using.

When the sprouts reach the desired stage of development, wash them in cold water khổng lồ remove seed coats, fibrous roots, & other residue. The sprouts are best eaten soon after washing, but can be stored for several days in the refrigerator at 40°F–45°F.

Commercial Bean Sprouts

Methods for the commercial production of bean sprouts are quite varied, yet the principles are the same. According lớn a Michigan state bulletin by Beeskow, the beans are soaked at 70°F for 8 hours & then transferred lớn large uncovered metal tanks in quantity khổng lồ produce a depth of about 12 inches of beans. A mechanical sprinkling device waters the sprouts by moving from one kết thúc of the tank to the other once every 4 hours.

Sprinkling holds the sprouts at a moderate temperature, washes out accumulated carbon dioxide và other wastes, and replenishes the oxygen supply. Under these conditions the sprouts emerge from the seed coat during the first day of sprouting. Growth is rapid và the sprouts reach the desired kích thước in about 5 days. Sprouts 3½ inches long with a diameter of 1/8 inch are considered best.

Using Sprouts

Bean sprouts are used both raw & cooked. They are used in stews and soups, take the place of onions or mushrooms in fried or roasted dishes, or are eaten raw as a salad. Most commercially produced bean sprouts are canned.

The most palatable sprouts are those eaten fresh. The vitamin C nội dung of mung bean sprouts ranges up khổng lồ 0.346 mg per gram of fresh sprouts. Maximum vi-ta-min C is reached during the second day of germination. However, at this stage the sprouts are quite small.

1. This document is HS557, one of a series of the Horticultural Sciences Department, UF/ Extension. Original publication date April 1994. Revised August 2015. Reviewed October 2018. Visit the website at
2. James M. Stephens, professor emeritus, Horticultural Sciences Department; UF/ Extension, Gainesville, FL 32611.