The organic mung be an, Vigna radiata, is a versatile legume that has been cultivated for thousands of years. Mung has a rich history dating back more than 4000 years. Believed to have originated in the Indian subcontinent, they quickly spread to other parts of Asia and eventually reached Europe and America through trade routes. Mung has been highly valued for its nutrients.
Mung has great cultural and culinary significance in many Asian countries. In Ayurveda, mung is the most valued of all legumes. In Chinese cuisine, mung sprouts are a common ingredient. In South Korea, radish beans are used to make a sweet dessert known as “patbingsu”, while in the Philippines they are the main ingredient in the popular dessert “mung bean soup” or “ginataang mongo”.
Benefits
High in protein – they are an excellent source of vegetable protein, making them an ideal choice for vegetarians and vegans.
Fibre content – they are high in dietary fibre, which aids digestion and promotes satiety.
Low fat – low in saturated fat, which is good for heart health.
Antioxidants – they are rich in antioxidants, including vitamins C and E, which help fight free radicals in the body.
Mineral content – a rich source of minerals such as iron, potassium and magnesium.
Weight management – due to their low calorie content and high fibre and protein content, radicchio beans can help with weight management and satiety.
Blood sugar regulation – Mung has a low glycaemic index and can help regulate blood sugar levels.
Nutrient absorption – beans contain nutrients that help absorb other essential minerals.
Attention
Mung beans contain oligosaccharides, which can cause gas and bloating in some people.
Use
Mung can be sprouted and is a popular addition to salads, providing a crisp texture and fresh taste.
Mung is used in soups, stews and curries, smoothies and gluten-free bakery recipes.
Mung paste is commonly used as a sweet filling for cakes, pies and mochi.
Wash and soak for about 4 hours before boiling.
Cook for about 40 minutes or until soft, 1:3 with water.
Sources:
https://www.medicalnewstoday.com
https://www.organicfacts.net
NOTE. The information contained herein should not be construed as a recommendation for treatment or other health issues. We encourage you to make personal decisions about your personal health, taking into account a wide range of sources of information.