Products name: Mung Bean Extract
Latin name: Phaseolus radiatus L.
Testing Method: TLC
Appearance: Yellow Brown fine powder
Mung bean sprouts are germinated by leaving them in water for four hours of daytime light and spending the rest of the day in the dark. Mung bean sprouts can be grown under artificial light for four hours over the period of a week. They are usually simply called "bean sprouts". However, when bean sprouts are called for in recipes, it generally refers to mung bean or soybean sprouts.
Mung bean sprouts are stir-fried as a Chinese vegetable accompaniment to a meal, usually with garlic, ginger, spring onions, or pieces of salted dried fish to add flavour. Uncooked bean sprouts are used in filling for Vietnamese spring rolls, as well as a garnish for . They are a major ingredient in a variety of Malaysian and Peranakan cuisine, including char kway teow, hokkien mee, mee rebus, . In Korea, slightly cooked mung bean sprouts, called sukjunamul , are often served as a side dish. They are blanched (placed into boiling water for less than a minute), immediately cooled in cold water, and mixed with sesame oil, garlic, salt, and often other ingredients
Stored in a cool and dry well-closed container, keep away from moisture and strong light / heat.
Two years under well Storage situation and stored away from direct sun light.
Cardboard barrels and two plastic-bags inside, 25Kg each net