Togue (mung bean sprouts)

togue or mung bean sproutsMung bean sprouts, or togue in Filipino, is one of the cheapest vegetables in the local market. Probably one of the reasons for the cheap price is that togue is easy to cultivate. The mung beans, or mongo, sprout from two to five days. I know this for a fact because it was a popular science project in grade school. Planting mongo seeds and watching their development for the next couple of days. There was even an experiment when the seeds were placed in jars full of water, sandwiched between the interior of the jar and a sheet of litmus paper to hold the seeds steady. So, anyway, below is what togue, or mung bean sprouts look like before they are cooked.

According to one site, this vegetable is rich in Vitamins A, B, C and E, Calcium, Iron, Magnesium, Potassium and Amino Acids. According to another site, a cup of mung bean sprouts contain a mere 26 calories.

January 20, 2006  Print This Post   
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3 Responses to “Togue (mung bean sprouts)”

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  1. Japchae, a Korean noodle dish with beef and cellophane noodles : Feast Asia says:
    February 9, 2009 at 8:02 am

    [...] 3/4 c. of mung bean sprouts [...]

    Reply
  2. Asian coleslaw | Asian cooking | Home-cooking rocks! says:
    August 22, 2009 at 1:20 pm

    [...] of shredded Chinese cabbage (upper half of the leaves only) a cup of julienned carrots 2 cups of bean sprouts, rinsed and drained a handful of sweet basil, finely [...]

    Reply
  3. Japchae (jabchae, chapchae or chapchee), a Korean noodle dish | Asian cooking | Home-cooking rocks! says:
    August 22, 2009 at 1:23 pm

    [...] (dry weight) 150 grams of thinly sliced beef (sukiyaki cut beef is really great) 3/4 c. of mung bean sprouts (togue) 3-4 shiitake mushrooms (if using dried, soak in warm water for about 20 minutes) 1 carrot a bunch [...]

    Reply


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