Cultivation techniques of green bean sprouts and bean sprouts
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September 08 02:39:20, 2025
Mung bean sprouts are the young shoots that emerge from mung bean seeds during the germination process. The main edible part is the hypocotyl, while the unfolded cotyledons are also consumed. With a long history of cultivation and consumption in China, mung bean sprouts are widely eaten across the country. Their production is simple and requires minimal equipment, allowing them to be grown year-round, making them a staple vegetable that helps balance nutrition throughout the seasons.
These sprouts are highly nutritious, crisp, and flavorful. According to tests, per 100 grams of dry matter, they contain 6.4 grams of aspartic acid, 1.9 grams of tyrosine, 1.7 grams of valine, 1.6 grams of leucine, and 1.5 grams of phenylalanine, along with other essential amino acids. Fresh mung bean sprouts provide 30 to 40 milligrams of vitamin C per 100 grams. Their nutrients are easily absorbed by the human body, making them a healthy addition to meals. They can be used in stir-fries, soups, or salads and are among the most popular and widely produced sprouts.
To produce high-quality mung bean sprouts, it's important to start with new varieties that have a high germination rate and strong germination potential. Seeds that are broken, damaged, or moldy should be removed. Rinse the seeds thoroughly with water to eliminate impurities and floating seeds.
Next, soak the seeds in fresh water for 8 to 12 hours, then drain off any excess moisture. Place the seeds in barrels or bamboo baskets with drainage holes at the bottom. Before use, ensure the containers are properly disinfected. Spread the seeds evenly to a depth of 13 to 16 cm and transfer them to a warm room where the temperature is maintained around 25°C. Water the seeds every 4 to 5 hours to keep them moist. Covering the seeds with clean burlap helps retain heat and moisture.
After 5 to 7 days, the sprouts will reach a length of 7 to 10 cm and are ready for harvest. One kilogram of raw mung beans can yield up to 8 kilograms of sprouts. The production method for mung bean sprouts is similar to that of green bean sprouts, but the final product is often more tender and flavorful. Whether enjoyed in traditional dishes or modern recipes, mung bean sprouts remain a versatile and nutritious food choice.