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Mung beans: health benefits and nutrients mung bean

  1. The mung bean (Vigna radiata) is a plant species from the subfamily of the legume family within the legume family. The mung bean has been cultivated in India for thousands of years and in 2020 it is a common bean throughout Southeast Asia. Mung beans are not only delicious and nutritious, but they are also more digestible and faster to prepare than many other legumes. Mung beans have very positive effects on your health. Not only are they rich in protein (about 24 percent), but minerals such as potassium, magnesium and zinc, vitamins E, B1, B2, B6 and C and folic acid are also found in the small legumes. Due to their low calorie content (274 kcal per 100 g) and fiber content (17 g per 100 g), they are ideal if you want to lose some pounds. Mung beans also fit well in a plant-based diet. Mung beans are available in (a number of) supermarkets and health food stores.

What are mung beans?

  1. The mung bean (Vigna radiata) has been cultivated in India for thousands of years and is now widespread throughout Southeast Asia. It is an annual herbaceous plant and usually grows upright, usually highly branched, reaching a height of 30 to 150 cm; but there are also twisting and half-creeping varieties. The stems are very hairy with brown, coarse, splayed hairs. The rough and dark brown hairy pods are 4 to 10 cm in length and about 0.5 cm in diameter. The ripe pods turn dark brown to blackish. Any legume

Production of the mung bean

  1. The main production of mung beans is in India and to a considerably lesser extent in Thailand. The mung beans are easy to digest and do not cause bloating

Rich in nutrients

  1. Mung beans have very positive effects on health. Not only are they rich in protein (about 24 percent) and minerals such as potassium, magnesium and zinc, but they also contain vitamins such as vitamins E, B1, B2, B6 and C and folic acid. Since they are low in calories (274 kcal / 100 g) and rich in fiber

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  1. Mung beans

Processing of mung beans

  1. Mung beans can be boiled, sprouted or ground and then processed. They are somewhat similar in taste to lentils. Dried mung beans must first be soaked in plenty of salt-free water for 1-4 hours (consult the packaging for the correct time). Your cooking time will then be about 30 to 50 minutes. Mung beans are versatile with their nutty

Health Benefits of Mung Beans

  1. Mung beans are extremely healthy. An advantage is that they are much easier to digest than the brown beans known in the Netherlands and do not cause bloating. However, their taste is also less intense. In addition, mung beans have a very high protein content and are rich in fiber, vitamins and minerals. Another plus: mung beans lower cholesterol. So it is worthwhile to taste mung beans. Because with them you not only conjure up something exotic, but also something healthy on the table. Mung beans are very popular with vegans, vegetarians and “vegetable growers



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