• Mung Bean - microgreens seeds for growing
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Mung Bean - microgreens seeds

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17,00 zł
17,00 zł
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    The original bean shoot — crisp, juicy and ready to harvest in under two weeks.

    High-yield legume microgreen; thick tray of plump shoots from a single 150–200 g seeding
    Germinates in 2–3 days; harvest-ready in 8–12 days with minimal attention
    Rich in plant protein, dietary fiber, vitamin C, folate, and key minerals including iron, magnesium and zinc
    Mild, sweet legume flavour with a satisfying crunch — ideal raw in Asian stir-fries, noodle bowls, salads and wraps
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    Mung Bean - microgreens seeds for growing

    Details

    The original bean shoot — crisp, juicy and ready to harvest in under two weeks.

    High-yield legume microgreen; thick tray of plump shoots from a single 150–200 g seeding
    Germinates in 2–3 days; harvest-ready in 8–12 days with minimal attention
    Rich in plant protein, dietary fiber, vitamin C, folate, and key minerals including iron, magnesium and zinc
    Mild, sweet legume flavour with a satisfying crunch — ideal raw in Asian stir-fries, noodle bowls, salads and wraps
    FULL SPECIFICATION TABLE

    General Specification

    Common Name Mung Bean microgreens / shoots
    Botanical Name Vigna radiata (L.) Wilczek
    Seed Type Conventional, untreated, non-GMO
    Stem/Leaf Color Stout pale-cream to white stems with small bright-green cotyledon leaves; very juicy
    Flavor & Texture Mild, sweet legume flavour with a clean fresh-bean note; crisp and juicy bite
    Seed Count per 10g ≈130–220 seeds (≈13–22/g depending on seed lot and variety)

    Cultivation Data

    Difficulty Easy to moderate (watch moisture and airflow carefully)
    Preferred Medium Soil or coco coir; firm seed-to-medium contact essential
    Seeding Density (1020 tray) 150–200 g per 1020 tray (25×50 cm); 200 g for commercial/dense production
    Seeding Density (10x10 cm) 12–16 g per 10×10 cm
    Expected Yield ≈600 g per 1020 tray (approx. 2.5×–3.5× seed weight)
    Soaking Yes: 8–12 h in cool water; rinse and drain very thoroughly before sowing
    Blackout Days 3–4 days stacked with light weight
    Watering, pH & Temp Bottom-watering preferred; keep evenly moist, never soggy. pH 6.0–6.5. Temperature 18–22 °C with steady airflow
    Sprouting Time 2–3 days after soak
    Harvest Time 8–12 days from sowing

    Health & Nutrition

    Vitamins Vitamin C (ascorbic acid, elevated vs. sprouts), folate (B9), B1, B2, B3, B6; vitamin A (beta-carotene); small amounts of vitamin K
    Minerals Potassium, magnesium, iron, calcium (elevated in microgreens vs. sprouts), zinc, manganese, phosphorus
    Notable Compounds Plant protein and dietary fiber (nearly double that of sprouts on a fresh-weight basis); polyphenols and phenolic acids; resistant starch; oligosaccharides with prebiotic activity; enzyme inhibitors reduced by germination, improving bioavailability
    Health Benefits Supports metabolic wellness and satiety through protein and fiber content; antioxidant activity via polyphenols and ascorbic acid; supports digestive health through prebiotic oligosaccharides and improved nutrient bioavailability; gentle on digestion compared to mature beans
    ABOUT

    Mung bean microgreens are the grown-up version of the humble bean sprout — stout, pale shoots topped with small vivid-green cotyledon leaves that snap with a clean, juicy crunch when you bite through them. The flavour is delicately sweet with that characteristic fresh-legume earthiness: gentle enough to eat by the handful yet distinctive enough to anchor a Vietnamese-style noodle bowl or a quick wok stir-fry. Unlike most microgreens, they develop real substance and weight, meaning a single tray can yield a generous harvest that feels like proper food rather than a garnish. With seeds that swell visibly overnight and shoots that push through the soil within days, this is one of the most rewarding crops to watch grow — and right now is the perfect time to start your first tray.

    GROWING INSTRUCTIONS
    1 Measure out 150–200 g of seeds and rinse them thoroughly under cool running water — you will notice the seeds are already plump and smooth, almost jade-like. Cover with 3× their volume of cool water and soak for 8–12 hours; by morning they will have swollen noticeably and smell faintly fresh and green.
    2 After soaking, drain and rinse again very well — mung beans are thirsty but hate sitting in water. Spread the seeds evenly and densely over a tray filled with 3–4 cm of pre-moistened soil or coco coir, pressing them gently but firmly into the surface with a flat board. Good seed-to-medium contact is the single most important step for even germination.
    3 Stack a second empty tray directly on top of the seeds and add a light weight (a full water bottle works perfectly). Place the whole stack in a dark, warm spot at 20–22 °C. Within 24 hours you will hear — and feel — the tray lifting slightly as the seeds crack open and the first white roots push downward.
    4 Keep the seeds in blackout for 3–4 days total, bottom-watering once daily with pH 6.0–6.5 water by pouring into the lower tray and allowing the growing medium to wick it up. Resist the urge to lift the cover too early — the darkness is what builds those thick, pale, satisfying stems.
    5 On day 3 or 4, lift the cover: you will find a dense carpet of cream-coloured shoots standing 3–5 cm tall, pushing upward with surprising force. Move the tray to a bright spot with gentle indirect light or under grow lights (no harsh direct sun). The shoots will green up beautifully within 12–24 hours as the tiny leaves unfurl.
    6 Water from below once or twice daily, keeping the medium evenly moist but never waterlogged. Good airflow matters here — mung beans are prone to fungal issues if air is still and damp, so a light fan or open window will keep your crop healthy and smelling clean.
    7 Harvest with scissors or a sharp knife at 8–12 days, cutting just above the soil surface when the small green cotyledons are fully open. Rinse, spin dry, and eat immediately for peak crunch — or refrigerate in a sealed container for up to 3 days. Enjoy the full, juicy weight of a crop that has genuinely earned its place on your plate.

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