The yellow soybean is used, amongst other things, to make tofu, and is known as "mung bean"or "taugé" depending on the country. The green soybean has been consumed for centuries in Asia, in the form of beansprouts or cooked like a bean.

Preparation

Soak 24 hours in water before germination. The green soybean is used traditionally left to sprout for 3 days in Chinese cuisine. If you want to eat the seeds cooked, boil for 35 minutes in water.

The soybean is a highly nutritious food, containing protein, carbohydrates, vitamins A and B, potassium, calcium, magnesium, zinc and iron.

Composition : Green soybean. Organic farming.

Producer : Priméal

Origin : Peaugres, Ardèche (France)

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