Mung bean
| Facts |
| The taste |
Mild, nutty, fresh |
| Germination |
1 to 2 days |
| Growth until harvest |
3 to 4 days |
| Nitrogen requirements |
low - weak eater |
| pH range |
6.0 - 7.0 |
| Ec - area |
1.2 - 1.8 |
| Size |
up to 4.5 cm |
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| Cultivation |
| Soaking the seeds |
For 8 to 12 hours |
| Growth medium |
- Stainless steel sprout sieve
- Sprouts made of glass or plastic
- Trays, perforated, different sizes available |
| Light |
Not necessary, dark germs |
| Germination temperature |
24°C - 25°C |
| irrigation |
- Flood and drain 2 to 3 times a day, spray surface with water spray in the morning and evening if dry |
| Preferred system |
Ebb - flood systems |
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| Nutritional values per 100g |
| Calories |
31 kcal |
| Carbohydrates |
6.2g |
| Proteins |
3.2g |
| Fibers |
1.9g |
| Vitamin C |
13.7 mg |
| Potassium |
155 mg |
| Sodium |
6.2 mg |
| Calcium |
13.5 mg |
| Iron |
0.9 mg |
| Fat |
0.2g |
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Steps of cultivation
1. First wash the seeds briefly and then place them in clear, cool water
2. Soak for 8 to 12 hours
3. After soaking, transfer the seeds to the sprouting container of your choice
4. The sprouts must be soaked with water 2 to 3 times every day and then turned so that air can circulate
5. After 3 to 4 days they are ready to harvest
6. Wash the sprouts with cool, clear water after harvesting and store them in a cool place
Image: https://commons.wikimedia.org/wiki/File:Mung_bean_%28sprouts%29.jpg
Context:
ID: 473
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