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Organic Mung Dal - Mung beans half, peeled, 500 g

SKU: 119176

Peeled mung beans for Indian and Ayurvedic cuisine.

€499 €9,98/kg

incl. VAT - Shipping and discounts are calculated at checkout



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Description

In Ayurvedic cuisine, Mung Dal is a tasty, slightly sweet tasty side dish to rice and seasonal vegetables and is suitable for all doshas. Refined with ghee and various spices, it allows can be prepared quickly and in a variety of ways.

Product specification

  • Nutritional information per 100
    g
  • Nutritional information per 100
    g
  • Dietary fiber
    17.3 g
  • Calorific value/Energy content
    1281 kJ / 304 kcal
  • Protein
    23.10 g
  • Diet
    vegan, gluten-free
  • Fat content
    1.20 g
  • Saturated fatty acids
    0.30 g
  • Manufacturer
    Rapunzel
  • Distributor
    RAPUNZEL NATURKOST GmbH, Rapunzelstraße 1, D - 87764 Legau
  • Carbohydrates
    41.5 g
  • Control body
    DE-ÖKO-006 | ABCERT
  • Storage information
    Please store in a cool, dry place.
  • Legal sales description
    Mung Dal - mung beans halved, peeled
  • Quality
    100% organic, EU organic logo, EEC 834/2007 standard, Chinese agriculture
  • Salt
    0.023 g
  • Country of origin of the main ingredients
    China
  • Utilization
    For dal, curries, soups and as a side dish to rice and vegetables.
  • Preparation
    Rinse the mung dal briefly under water. Boil 1 cup of mung dal with 2.5 cups of water and simmer for 12-15 minutes. Only add salt at the end of the cooking time.
  • Sugar
    3.1 g
  • Ingredients
    Mung beans* halved, peeled. * = ingredients from organic farming, ** = ingredients from biodynamic farming
  • Weight
    0.51 kg

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Bio Mung Dal - Mungbohnen halb, geschält, 500 g - YOGISHOP
Rapunzel

Organic Mung Dal - Mung beans half, peeled, 500 g

€499 €9,98/kg

In Ayurvedic cuisine, Mung Dal is a tasty, slightly sweet tasty side dish to rice and seasonal vegetables and is suitable for all doshas. Refined with ghee and various spices, it allows can be prepared quickly and in a variety of ways.

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