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How to Grow Mung Bean Sprouts

Posted Aug 24 2008 7:51pm 1 Comment

Hello fellow sprouter,

Today I have a question from a Raw Diet newsletter subscriber who asks

“Hello Mike,

I enjoy my wheatgrass and automatic freshlife sprouter very much. I have a couple of questions. First, what kind of beans are the ones we find in the grocers? The one that is long and white, used in Chinese food? Second, my mung beans turn a little brown after 3-4 days. Also, they are very short, about 1-1 1/2 “. Is this normal and are they safe to eat?

Thanks for the help.

Sincerely,

Rick”

Hi Rick

Thank you for writing. The long white beans in the store are mung beans. They must be grown in a special way to make them big. There is some good info on growing mung beans at the Sprout People site.

The way to make them big is to apply a weight on top of the beans while they are growing.

The sprout people article says “Commercial Mung Beans are grown with chemicals and gasses in huge 500 gallon machines. You will never get your home grown sprouts to look like those you see at a restaurant or supermarket, but you can get some thick roots.”

The sprouts are still safe to eat even though they are turning a little brown. To prevent any mold from growing, I use Food Grade Hydrogen Peroxide, H2O2. I fill up a spray water bottle with water, then add a spoonful of the Food Grade H2O2. I spray this onto the sprouts. The extra oxygen in the H2O2 will kill any mold.

Please let me know if I can be of further service.

Best Regards,

Mike Snyder

author of The Raw Foods Diet Health Evolution

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Hello, Mr. Snyder,Can you specify the ratio of h2o2 to water? Can the store bought antiseptic 3% h2o2 be used instead? Thank you, Mimi

 

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