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The mung bean sprouts I've seen for sale at grocery stores are normally huge, very thick end to end. I know there are some tricks to this process, including using weights (which I am doing). Even with weights added, my sprouts will only get thick for a portion of each sprout with the remaining tail being skinny.
I've heard that growing them in the dark is preferred but I haven't tried it yet.
Any input is appreciated.
I started growing mung beans 4 days ago and after 3 days they have a kind of nutty smell like a fresh peanut
I'm Asian and living in Toronto, Canada. My local farmers' market is inviting home gardeners to sell and I was thinking of joining.
Mung bean sprouts grow so fast so I was thinking of selling those. But most of the customers there are white. This might sound insensitive but do they know/eat them? If so, what dish? And maybe leave a recipe. Thanks.
Those little sperm cell looking stuff. Got a bunch for pad thai but have a bunch leftover.
Also cooking technique tips for this!!! Haha
Can the sprouts grown from a certain amount of raw mung have more calories than the raw Mung beans? If yes, how is it possible? What about the protein content and quality in both? Can sprouts have more protein with better digestibility than raw mung beans?
Growing some for fun and wondered if we could feed them to our turtle (Pelusious castaneus, 5 years old)
Here's a turtle food chart I've referenced before: https://docs.google.com/spreadsheets/d/1RXS-NaNnJJ6roudthCdatKb0fpVftct7C6hlAgkNspg/edit?usp=drivesdk
I have been growing bean sprouts at home for a few years and decided to write down my top tips: sproutifysupply.com/bean-sprouts-guide
I love growing mung bean sprouts at home because it's pretty easy and so much cheaper than buying.
Plus they are really high in protein and fiber and the taste is not too strong (compared to spicy or bitter sprouts like mustard and broccoli).
Does anyone else grow bean sprouts and what is your preferred method?
https://preview.redd.it/hrjkhwk15ks61.jpg?width=750&format=pjpg&auto=webp&s=e80f7a076e761acb46a45a154d6e0ba2ef09d837
I got a mung bean sprout machine from amazon. Ive even tried several different beans. But they always come out so thin compared to the shops.
How come? How to make them fatter?
Recently I have been growing my own bean sprouts to eat but whenever I refrigerate them they seem to dry out so this time after they were ready I decided to keep them growing an extra couple of days until I was able to eat them.
The problem is, they are now much longer with a lot of root formation and larger leaves. I have tasted one and both the taste and the texture is very similar to a couple days ago but Iโm still not sure if thereโs any problem with eating them as I couldnโt find any results on the topic online. Please let me know if youโre informed. Thank you.
https://i.imgur.com/AcmRNBy.jpg
I've recently discovered the easiest way to sprout mung beans and have been doing it daily (1 tbsp of dried beans). In the image above, left most is the batch soaked after 1 day, just about to be rinsed out; to its right, 2nd day; to its right 3rd day; in the bowl 4th day. All kept in room temperature in the dark.
As you can see, the first three days, the beans and sprouts are bright green and white. But by 4th day, the sprouts show a little darkening. This is the longest I wait before eating (used to be 3rd day). I read some people wait for 6 days for the sprouts to be really long. For the best health benefit, is there an optimal time length for harvesting/eating?
Because I rotate among four bottles, I have my daily supply of the sprouts. I really enjoy the crunchy texture. When I eat, I don't bother separating out/discarding the green skin. Is there any downside I should know of eating these raw mung bean sprouts daily?
I'm Asian and living in Toronto, Canada. My local farmers' market is inviting home gardeners to sell and I was thinking of joining.
Mung bean sprouts grow so fast so I was thinking of selling those. But most of the customers there are white. This might sound insensitive but do they know/eat them? If so, what dish? And maybe leave a recipe. Thanks.
