Sprouted Moong Flour
Green Gram or Mung Beans have been sprouted, dried, and cold-milled into flour. The process of sprouting breaks down the enzyme inhibitors present in the green gram, making it much easier for the body to digest and absorb the nutrients. Sprouting also increases the nutritional content and makes it more bioactive. The superior nutritional value accumulated during sprouting is retained after drying and cold-milling into flour. Our air-cooled cold-milling process finely grinds the entire mung bean including the outer seed coating and the sprout without generating heat, thus retaining all the nutrients, while giving a smooth texture.
Mung bean sprouts are low in calories, high in dietary fiber, protein, antioxidants, and phytonutrients. It is also a very good source of manganese, potassium, magnesium, folate, copper, zinc, and B vitamins, vitamins A, C, E, and K.