Mung beans (Vigna radiata) are small, green beans that belong to the legume family. They have been cultivated since ancient times. While native to India, mung beans later spread to China and various parts of Southeast Asia.
- They can be used in place of most other beans in dishes like curries, salads and soups. They can be also made into Sundal.
- To cook them, simply boil the beans until tender — about 20–30 minutes. Alternatively, they can be steamed in a pressure cooker for approximately five minutes.
- Mung beans can also be enjoyed sprouted, both raw and cooked.
The sprouted beans are best enjoyed in stir-fry meals and curries.
Raw Green Moong Dal:
Approximately 24 grams of protein per 100 grams.
Cooked Green Moong Dal:
Approximately 7-8 grams of protein per 100 grams.
Benefits:
- These beans are one of the best plant-based sources of protein. They’re rich in essential amino acids, such as phenylalanine, leucine, isoleucine, valine, lysine, arginine and more Essential amino acids are those that your body is unable to produce on its own.
- Mung beans are a good source of antioxidants.
- Mung beans are a good source of potassium, magnesium and fiber.
- In particular, mung beans contain a type of soluble fiber called pectin, which can help keep your bowels regular by speeding up the movement of food through your gut
- Mung beans, like other legumes, also contain resistant starch.Resistant starch works similarly to soluble fiber, as it helps nourish your healthy gut bacteria.
Since mung beans are also consumed sprouted, it’s important to note that sprouting changes their nutritional composition. Sprouted beans contain fewer calories and more free amino acids and antioxidants than unsprouted ones
