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Mung beans – the superfood is so healthy

by Josephine Andrews
Published: Last Updated on 406 views

According to tradition, the Buddha’s personal physician relied on the healing power of mung beans more than 2500 years ago. The inconspicuous legumes lower the cholesterol level, ensure good digestion and are the ideal food to detoxify your body. Read here why mung beans are so healthy and how best to prepare the legumes.

The mung bean is also known by the names mungo, lunja or jerusalem bean. It belongs to the legumes and is therefore one of the legumes.

Mung beans have a mild, slightly nutty flavor. The small, cylindrical beans with a light green skin and yellow insides are widespread in both Indian and Asian cuisine.

The hairy pods turn almost black when ripe. Their germs are also edible and are similar to those of soybeans. Therefore, they are often mistakenly referred to as bean sprouts.

How healthy are mung beans?

The pea-sized seeds are rich in vegetable proteins and fiber. Clear advantage: They are much more digestible than other legumes. In addition, there is a high content of B vitamins, vitamin A , potassium, calcium, phosphorus, iron and magnesium – a real superfood. The beans support health in very different ways.

Dietary fiber keeps the heart and intestines healthy

Filled to the brim with dietary fiber – this is what characterizes the mung beans in particular. The complex carbohydrates are able to bind bile acids in the intestine and then excrete them.

However, since the organism needs these acids to digest fat , the liver provides supplies. Cholesterols from the blood serve as building materials – this lowers the cholesterol level. This prevents arteriosclerosis – a calcification of the vessels – and keeps the heart healthy.

Digestion also benefits from this dietary fiber. They swell up in the intestine and get it going. If the walls of the intestine are stretched, a feeling of satiety occurs. This also helps with weight loss – especially since the mung bean also has hardly any fat and only a few calories.

Vegetable protein in a vegan diet

Even those who avoid animal products benefit from mung beans. The small seeds consist of 28 percent valuable proteins. In addition, the body processes and absorbs their special proteins very well.

Mung beans relieves the liver

Just under the husk of the mung bean are enzymes that remove toxins from the digestive tract. At the same time, it fights pathogenic germs with tannins, vegetable tannins, and flavonoids, secondary plant substances.

As a result, fewer toxins reach the blood and liver. The detoxification center of the human body is relieved. In addition, the vegetable contains potassium, which renders acids in cells and connective tissue harmless.

Mung beans also contain magnesium, which improves blood circulation. And the kernels offer a lot of vitamin C , just like the sprouts grown from them . It is indispensable in all processes that are necessary for the breakdown of toxins.

Preparing Mung Beans: How To Eat Them!

Mung beans are found in numerous Asian and Indian dishes. They taste either unpeeled – which is the healthiest way – or peeled. Mung bean sprouts are a traditional part of spring rolls, but are also often an ingredient in wok dishes or salads.

The starch obtained from mung beans is used to make glass noodles.

Soak unpeeled, green mung beans in plenty of water for about four hours before cooking . Then they need about half an hour in boiling water until they are done. You can find dried mung beans in Asian and health food stores.

The soaking time is omitted for yellow, peeled beans. They need 20 to 30 minutes cooking time. The sprouts can also be eaten raw. They are available canned everywhere, fresh in greengrocers or in Asian markets.

Mung beans and Ayurveda

Mung beans are among the most valued foods in Ayurveda . They should have a balancing effect and help the body to find its balance.

Mung beans: origin

The green seeds originally come from India and were spread to South Asia and East Asia, especially China, early on. Only much later did the plant reach Australia, East Africa and America. Today it is an integral part of Asian cuisine.

Grow your own mung beans

Mung beans are also quite easy to sprout at home. To do this, soak them in water overnight. The next day, drain off the water and place the mung beans in special germination trays or mason jars to sprout. Keep them in a place with a temperature of around 20 degrees Celsius.

If you provide mung beans with a little water every day, you will harvest the first sprouts after just a few days, which are ideal for salads or wok dishes.

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