The Mung bean, also known as green bean, choroko (inSwahili), mung, mongo, moong, moog (whole) or moogdal (split) (in Bengali , Marathi), mash bean, munggo ormonggo, green gram, golden gram, and green soy, is the seed of Vigna radiata, which is native to Bangladesh,India, and Pakistan. The split bean is known as pesara , which is green with the husk, and yellow when dehusked. The beans are small, ovoid in shape, and green in color. The English word “mung” derives from the Hindi. The mung bean is one of many species recently moved from the genus Phaseolus to Vigna, and is still often seen cited asPhaseolus aureus or Phaseolus radiatus. These variations ofnomenclature have been used regarding the same plant species. Mung beans were originally cultivated in India and migrated to China where they have been used for thousands of years. They are dark green outside and dark yellow inside. They may be split or ground. They may be used peeled or whole. They are sweet, and soft, and they are easily digested. Ground beans may be used in a variety of ways, including making noodles. In India, the ground beans are used for making a fried cake.
Health Benefits of Mung beans
- Mung bean sprouts contain rich quantities of Vitamin A, B, C and E. They are also known to be an excellent source of many minerals, such as calcium, iron and potassium.
- The bean is popular as the perfect food for reducing weight. It is recommended as a food replacement in many slimming programs, as it has a very low fat content. It is a rich source of protein and fiber, which helps one to lower the high cholesterol level in the blood system.
- The high fiber content of mung beans yields complex carbohydrates, which aid digestion. Complex carbs are also effective in stabilizing blood sugar and prevent its rapid rise after meal consumption, apart from keeping body’s energy at a balanced level. Those who suffer from diabetes or high cholesterol are recommended frequent consumption of mung bean.
- In Chinese medicine, mung bean sprouts are considered as a cooling food, containing anti-cancer properties. Herbalists use them for all hot, inflammatory conditions, ranging from systematic infections to heat stroke and even hypertension.
