Mung beans are a variety of beans that originate in India and are grown throughout Asia. It has been used in the diet for a long time because of its rich content and medicinal properties.
It has been used for various purposes for thousands of years back. The ancient Chinese used mung beans for both culinary and medicinal purposes.
Above all, it has been considered an excellent cure for high fever and for cleansing the body of toxins.
Nutritious mung beans
This fine grain legume is rich in nutrients and has high nutritional value. There are 341 calories in 100 gr mungo beans, uncooked grain. It contains 1.6 grams of total fat, 38 mg of sodium, 983 grams of potassium, 59 grams of total carbohydrates, 18 grams of which are dietary fiber. There are 25 grams of protein in this amount of mung beans. Compared to the daily needs of the body it contains 66% magnesium, 15% B6 vitamins, 13% calcium and 42% iron.
Mungo beans – medicine and recipe
It is highly appreciated for the abundance of protein it contains. A cup of mung beans approximately contains 3.16 grams of protein and is an excellent substitute even for meat proteins. It contains significantly less saturated fat and cholesterol than all types of meat.
What are mung beans good for?
Mungo beans are easier to digest than other types of beans, and its nutritional value and medicinal properties are effective in various health conditions. Mungo beans have a generally beneficial effect on the overall health and vitality of the body.
Regular consumption of mung beans naturally regulates blood cholesterol levels. Mung beans themselves do not contain high cholesterol content and are rich in soluble plant fibers, which reduce cholesterol and blood pressure.
Breast Cancer Prevention and Stopping
Like other types of beans, mung beans contain unique protease inhibitors that slow down the attachment of some cancer cells, blocking and preventing the construction of malignant tumor cells. Studies have shown that they affect breast cancer cells.
Menopause Symptoms Relief – Mungo beans contain isoflavone nutrients, which regulate hormone function. It is also an excellent source of phytoestrogens, which is very important for menopausal women who have lower estrogen levels, resulting in many unpleasant occurrences and symptoms.
Mungo beans have a low glycemic index which makes it an ideal food for diabetics. More recent studies have shown that mung beans exhibit reductions in blood sugar, plasma C peptide, glucagon and urea nitrate levels in the blood.
Preparation of mung beans
Mungo beans can be prepared as a delicious and very nutritious stew or broth. Like some other varieties, it is advisable to soak in cold water before cooking to soften. It is best to soak it in the evening or the day before preparation and add in water and some lemon and change the water after five to six hours.
Mung bean stew
To prepare a mung bean stew or broth, the average amount for two adults is:
- Half a cup of mung beans
- Smaller onions
- 1 to 2 cloves garlic
- 2 medium carrots
- 1 dice celery roll
- 1 parsley cut into cubes
- Half parsley root
- 2 eggplant rings as desired
- A little combo of algae as desired
- Half a teaspoon of ginger powder
- Half a teaspoon of turmeric
- Other spices such as a bay leaf, parsley, mint, basil, or some other choice
Put the mung beans cooked in half a pot of water, preferably standing in lemon water overnight. Reduce heat and remove foam after water boils. After about fifteen minutes, add the onion, carrot cut into rings, parsnip, celery and parsley root in a piece, as it should be removed at the end of cooking. Add the spices and the crushed combo of algae after the vegetables. An algae combo is not necessary, but it enhances the digestion of beans. On low heat cook until all vegetables and beans are softened. Finally, add the chopped garlic and eggplant and cook for about five to ten minutes. If desired, season it a little more.
A good tip is to leave the broth a little longer so that all the ingredients are finely combined and have a rich and aromatic taste. It’s best to serve this stew with some green vegetables, and for those with better digestion, it can be enhanced by adding millet at the start of cooking or integral pasta at the end.