ingredient information
Mung Bean Sprouts Organic
Mung bean (Hindi: ????), also known as green bean, mung, moong, moog dal (in Bengali), mash bean, munggo or monggo, green gram, golden gram, and green soy, is the seed of Vigna radiata which is native to Bangladesh, India, and Pakistan. The split bean is known as moong dal, which is green with the husk, and yellow when dehusked. The beans are small, ovoid in shape, and green in color. The English word "mung" derives from the Hindi moong. The mung bean is one of many species recently moved from the genus Phaseolus to Vigna and is still often seen cited as Phaseolus aureus or Phaseolus radiatus. These are all the same plant. Mung bean sprouts are germinated by leaving them watered with 4 hours of daytime light and spending the rest of the day in the dark. Mung bean sprouts can be grown under artificial light for 4 hours over the period of a week. Fluorescent bulbs or incandescent light bulbs would be the best to use for mung bean sprouts.[citation needed] They are usually sold simply as "bean sprouts," and are known as dòu yá (??, literally "bean sprout/germ"), yá cài (??, literally "sprout vegetable"), or yín yá (??, literally "silver sprouts") in Chinese, and Hokkien (Min Nan),Sukju Namul in Korean, moyashi in Japanese, tauge in Indonesian, taugeh in Malay, togue in Filipino, thua-ngok (???????) in Thai, and giá d?u or giá d? in Vietnamese. Mung bean sprouts are stir fried as a Chinese vegetable accompaniment to a meal, usually with ingredients such as garlic, ginger, spring onions, or pieces of salted dried fish to add flavor. Uncooked bean sprouts are used in filling for Vietnamese spring rolls, as well as a garnish for ph?. They are a major ingredient in a variety of Malaysian and Peranakan cuisine including char kway teow, Hokkien mee, mee rebus, and pasembor. In Korea, slightly cooked mung bean sprouts, called sukjunamul (hangul: ????), are often served as a side dish. They are blanched: placed into boiling water for less than a minute, immediately cooled down in cold water, and mixed with sesame oil, garlic, salt, and often other ingredients. In the Philippines, mung bean sprouts are made into "lumpia roll" called lumpiang togue. Mung bean sprouts are the major bean sprouts in most Asian countries. In China and Korea, soybean sprouts, called kongnamul (hangul: ???) are more widely used in a variety of dishes. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.