Mung bean from the farm to the table

Low calorie, high fiber, vitamins and antioxidants, mung bean is the most perfect food you can eat. They eat a lot of benefits: they promote the immune system, reduce the risk of cardiovascular disease, promote bone health, and even help relieve constipation! They also have many uses: perfect salad, stew, casserole, or snacks. They come in various forms: canned, fresh and frozen.

The origin of mung beans can be traced back to Latin America. Spanish explorers discovered and brought back Europe in sixteenth Century. Since then, they have spread the world and found a place in many cultures and ethnic cuisines.

"Blue Lake" green beans, used for canned or frozen packaging, can be planted in many areas, but the colder climate, such as Wisconsin and Minnesota, is the first choice.

In the middle of May, the optimum soil temperature for planting at 50 F was harvested from 58 to 60 days under normal growth conditions. Cyclical rainfall, the average temperature is 60 to 70 degrees F, adequate sunshine, will lead to a bumper crop. Of course, very few planting seasons are perfect, so the output of each crop is unique.

Individual shrubs are planted in a 30 inch row with 2 inches between each plant. (all planting and harvesting are guided by GPS, which is one of the most beneficial technological innovations in agriculture)) the shrubs average 15 to 30 grains of green beans, with three to five clusters. When harvested, the beans are bright green, and white seeds are embedded in the flesh. They are easy to be in the two... The word "bean pod".

Once harvested, the key is to make beans processed as soon as possible, so as to maintain their nutritional value, texture and flavor. From field to plant within six hours is normal; 24 hours is the absolute maximum. After delivery, they are washed from their clusters, graded, cut into small pieces and bleached (flash cooking). Finally, they are packed into cans and shipped to the grocery store near you. Enjoy!

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