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Green soybeans or mung bean (Vigna radiata) are a legume different from common soybeans. They are easier to digest than other legumes and contain a high protein content (35g/100g) and fiber (22g/100g). Green soybeans are rich in B vitamins and especially folic acid (B9). In addition to being rich in minerals such as iron, phosphorus, potassium, copper, calcium, selenium, and especially magnesium.
Green soybeans*. *From organic farming
Allergens: Traces: Lupin and lupin-based products Traces: Peanuts Traces: Nuts with shell Traces: Gluten Traces: Sesame and sesame-based products Soybeans and derivatives
Soak for a few hours. Change the water and bring to a boil. Boil over high heat for 2 minutes and then simmer for approximately 45 minutes, adding a little cold water from time to time. Remove from heat before the skin opens. It can also be used to make germinated soybeans. Storage: Keep in a cool, dry place.
Green soybeans or mung bean (Vigna radiata) are a legume different from common soybeans. They are easier to digest than other legumes and contain a high protein content (35g/100g) and fiber (22g/100g). Green soybeans are rich in B vitamins and especially folic acid (B9). In addition to being rich in minerals such as iron, phosphorus, potassium, copper, calcium, selenium, and especially magnesium.
Green soybeans*. *From organic farming
Allergens: Traces: Lupin and lupin-based products Traces: Peanuts Traces: Nuts with shell Traces: Gluten Traces: Sesame and sesame-based products Soybeans and derivatives
Soak for a few hours. Change the water and bring to a boil. Boil over high heat for 2 minutes and then simmer for approximately 45 minutes, adding a little cold water from time to time. Remove from heat before the skin opens. It can also be used to make germinated soybeans. Storage: Keep in a cool, dry place.
