Dried Mung Beans by Food to Live (Kosher, Bulk) &mdash; 10 Pounds High nutrient density.<br> A cup of cooked mung beans provides you with the recommended daily amount of folate, as well as zinc (25% RDA), magnesium (36% RDA) and many other essential vitamins and minerals. High fiber content.<br> There are 15 grams of dietary fiber in one serving of mung beans. Antioxidants.<br> Mung bean sprouts are particularly high in those. 320mcg folate 0.8mg vitamin B5 0.33mg vitamin B1 0.13mg vitamin B6 97mg magnesium 7mg zinc 55mg calcium 0.6mg manganese Soak the beans overnight (or at least a few hours). Drain them and spread the beans on a baking sheet. You can dab them with a paper towel first to remove excess moisture. Preheat the oven to 400F and bake the beans for 20 minutes. Stir every 3-5 minutes so the seeds dont burn. Let the beans cool completely and then process them in a blender or a coffee grinder. Grind mung beans in small batches (1-2 tablespoons) to make your flour as fine as possible. Put ground mung beans into a jar and leave it open for about 20 minutes to provide the flour is completely cool. Close the jar with an airtight lid and store it in the fridge. Sort mung bean seeds removing all imperfect pieces. Youll need about 2 tablespoons of them per jar. Wash the seeds in cold running water and put them in a jar. Add water so that it covers the beans by a few inches and close the jar with a cloth (secure it with a rubber band or tie). Leave to soak for 12 hours out of direct sunlight. Drain and rinse mung beans before putting them back into the jar. Cover the jar with your cloth-lid again and turn it bottom up. Then, secure it in a position at an angle with the tabletop to allow free airflow through the mesh. Putting the jar into a bowl will do the trick. Rinse and drain the beans about 2-4 times a day and put them back into the jar. Your goal is to provide they remain moist at all times, but not too wet (hence the cloth for drainage). Enjoy your mung bean sprouts once they germinate. They can be stored in the fridge for up to a week. 1 cup mung beans (soaked overnight) cup brown rice (soaked overnight) 2 celery sticks (sliced  inch) cauliflower head (chopped 2-inch pieces) 1 butternut squash (chopped 1.5-inch pieces) 1 tablespoon olive oil 1 bay leaf 2 teaspoons dried basil 1 teaspoon dried thyme 1 teaspoon paprika teaspoon turmeric teaspoon cumin seeds (ground) 1 teaspoon coriander 1 tablespoon soy sauce 1 bunch kale Salt and pepper to taste Combine rice (+ soaking water) with beans (drained) and 4 cups of filtered water in a large pot and bring to a boil. Add vegetables, bay leaf, thyme, and basil and cover the pot with the lid. Cook until ingredients turn soft. Meanwhile heat up the olive oil in a pan and fry the spices for a few moments. Add chopped kale and sautee for a few minutes. Transfer the pan contents to the pot and mix thoroughly. Season with salt, pepper, and soy sauce.