Mung bean is perhaps the only legume product that is tasty to eat in the form of sprouts. In addition, among beans it is the leader in the speed of cooking. It is also an ancient Ayurvedic panacea, the basis for making jelly, noodles and ice cream.
- Nutritional value and composition of mung bean
- Description Masha
- Taste of mung bean
- Use of mung bean in cooking
- Application of mung bean on the farm
- Mung bean ripening season and storage conditions
- Types and varieties of mung bean
- Beneficial and harmful properties of mung bean
- Interesting facts about masha
Well, who said that man is not a predator? Very much a predator, and what a predator at that! Moreover, this does not at all apply to those people who eat meat. What do they need? We went to the store or market, bought a piece of the carcass and went home to cook.
It’s different for vegetarians, vegans and raw foodists who are forced to live in a meat-eating environment that is not very friendly to them. These are born “predators”! Day and night they hunt for lactose-free yoghurts, gelatin-free sweets, and hoofless cheese.
What is it worth to discover new tastes? In some stall near your house you will not find urbech, tofu, ghee, or hemp fiber. All this needs to be obtained day after day in those places where this very prey is found - to graze it, look out for which one is of better quality and cheaper, and, of course, attack first before other vegetarian predators of the same kind snap it up.
