Sprouting mung beans
These are the beans for growing your own bean sprouts, and they are the one thing on this site that makes fresh vegetables rather than storing them. A hundred grams of dry beans turns into a jar of crisp sprouts in three or four days with nothing but water and a cloth over the jar. Sprouting mung beans in a jar has the method.
Read the sprouting safety page first. Warm, wet seeds kept for days are a good place for bacteria to grow, and the contamination arrives on the seed itself, so buying seed sold for sprouting matters. Cooking the sprouts is the reliable answer, which is why the mung sprout and noodle stir-fry gives them ninety seconds of hard heat at the end.
How long they keep
Dry, they keep like any dried pulse. USDA FoodKeeper has no entry for mung beans, so this page uses its dried lentils figure of one year. Keep them cool, dark and airtight: damp is what ends a dried pulse, long before age does.
What they give you
Dry, CoFID records 23.9 g of protein per 100 g, which is high even for a pulse, and only a trace of vitamin C. Raw mung sprouts carry 7 mg per 100 g, and stir-fried they keep it (CoFID 13-426 and 13-567). That vitamin C is the reason they are worth the trouble on a long-life diet. See vitamins and a long-life diet.