Mung bean flour can be used to mix the dough to make cakes, bread or mung bean porridge.
Mung bean flour is without any chemical additives.
Quality Mung beans are soaked & roasted before being made into flour so that:
- soft texture
- tastes better
- the fragrance comes out more
- It has more nutrients and is more easily absorbed by the body because the anti-nutritional substances that exist naturally in mung bean seeds are lost after going through the process of soaking and heating.
In the manufacture of mung bean flour, good quality mung bean is selected with the classification of whole grains and does not have a musty or wormy odor and is still fresh. Then the peeling process is carried out before the flouring process is carried out, Then in the flouring process, the mung beans are ground until smooth and then sifted to get a good flour texture.
Mung bean flour is not only high in protein (20% protein content), it is also highly nutritious because it contains calcium, iron, manganese, magnesium, folate, copper, potassium, zinc and vitamins A, B, C & E.
Mung beans are also effective against several chronic diseases such as obesity, etc. (please explore about benefit about Mung Beans).
NUTRITION FACTS:
- Calories 80
- Total Fat 0g
- Sodium 0 mg
- Carbohydrate 15g
- Protein 5g
How to use: Can be processed into drinks or other foods
Storage method: Store at room temperature and avoid direct sunlight.