Sprouted Mung Beans have a sweet taste and a crisp, crunchy texture.  They are rich in protein as well as vitamin A, C, E, C, the vitamin B complex, folic acid, fiber, as well as various minerals and enzymes. We use a diluted sea salt solution that contains a full spectrum of trace minerals when sprouting our legumes.  When plants take in these inorganic minerals, they add a carbon atom to them, making them organic.  You then benefit from receiving these trace minerals in their bio-available organic form.  Sprouted mung beans can be used raw in salads, wraps, as a garnished, as a snack or cooked like dried beans.