The mung bean (Vigna radiata), alternatively known as the moong bean, green gram, or mung Sanskrit mudra, is a plant species in the legume family. The mung bean is mainly cultivated in India, China, and Southeast Asia. Chinese people cultivated mung bean for almost 2000 years, spread everywhere in China, in many types, and in big volumes. Other countries in South Asia, North America, Brazil, and Europe cultivate mung beans also. Major mung bean cultivating provinces of China is An Hui, Henan, Hebei, Hubei, Liaoning, Shanxi, Shaanxi, and Sichuan. It is used as an ingredient in both savory and sweet dishes.
The mung bean starch is also extracted from them to make jellies and “transparent/cellophane” noodles. In Vietnam, the transparent wrapping of Vietnamese spring rolls is made from mung bean flour. In Filipino cuisine, meat is sauteed with garlic, onions, and bay leaves, then mung beans are added and cooked. Mung batter is used to make crepes named Pesarattu in Andhra Pradesh, India, copying other Southeast Asian cooking methods. Vitamins, calcium, iron, and phosphorus ratio are higher than in crude rice. So it got good value both as food and as medicine, in the hot summer, mung bean soup is a nice to drink for local folks to drive away heat.
|Mung Bean Starch
|white fine powder
|Smell and taste
|Sulphur dioxide (SO2) mg/kg
|Fineness (100 mesh thru)
|Viscosity (75°C heat)
- Rich source of minerals viz., potassium, magnesium, folic acid, zinc, iron, phosphorus. Potassium and magnesium are important for heart health. Folic acid and iron are very important for pregnant and childbearing women.
- Rich source of dietary fiber. The fiber comprises two types, insoluble and soluble. The insoluble fiber helps to keep the digestive system healthy and reduces the problems of constipation. Soluble fiber helps to reduce blood cholesterol and blood sugar levels.
- The rich source is Vitamin C vital for up keeping your health and preventing diseases. Vitamin C rejuvenates the immune system and keeps the common fever, sore throat, and cold away from you. The sprouts of this bean provide an excellent source of vitamin C whose levels are comparable to that of fruits.
- As a legume, it’s an excellent source of protein, devoid of saturated fats. Eating a bowl of soup made of green grams daily is a great way to meet the daily needs of protein requirements of our body.
- It helps you in maintaining good cardiovascular health. Eating green gram regularly helps you get rid of bad cholesterol and improve the flexibility of arteries and veins, excellent for your heart health and help to regulate blood pressure to healthy levels.
- Daily intake achieves the detoxification process of the body and improves your metabolism and thus finds a place in Indian Ayurveda as well as Chinese natural medicine systems to beat chronic disease conditions.
- These beans are low in calories and rich in fiber. Eating a small cup of Green gram soup on daily basis satiates your stomach, and prevents your overeating habit.
- Is a good source of phosphorous that plays a role in proper cellular functions and repair mechanisms, and helps maintain the health of the heart and nerves.
- Rich source of Calcium which is required for strengthening bones. Sprouted green gram dal is good for bones for people of all age groups, especially for women.
Mbeya wa mung (Vigna radiata), pia inajulikana kama moong bean, kijani gram, au mung Sanskrit mudra, ni spishi ya mmea katika familia ya mboga. Mbegu ya mung hupandwa hasa nchini India, China, na Asia ya Kusini-Mashariki. Watu wa China wamekuwa wakizalisha maharagwe ya mung kwa karibu miaka 2000 na kuenea kila mahali nchini China, kwa aina nyingi na kwa kiasi kikubwa. Nchi nyingine za Asia Kusini, Amerika Kaskazini, Brazili, na Ulaya pia hukua maharagwe ya mung. Mikoa mikubwa ya kulima maharagwe ya mung nchini China ni An Hui, Henan, Hebei, Hubei, Liaoning, Shanxi, Shaanxi, na Sichuan. Inatumiwa kama kiungo katika vyakula vyenye ladha nzuri na vyenye ladha tamu. Mchuzi wa maharagwe ya mung pia hutolewa kutoka kwao ili kutengeneza jelly na <unk>transparent/cellophane<unk> noodles. Huko Vietnam, vifuniko vya wazi vya rolls za majira ya kuchipua za Vietnam hutengenezwa kutokana na unga wa maharagwe ya mung. Katika vyakula vya Wafilipino, nyama hutiwa vitunguu, vitunguu, na majani ya bay, kisha maharagwe ya mung huongezwa na kupikwa. Mchuzi wa Mung hutumiwa kutengeneza crepes zinazoitwa Pesarattu huko Andhra Pradesh, India, kwa kunakili mbinu nyingine za kupika za Asia ya Kusini Mashariki. Uwiano wa vitamini, kalsiamu, chuma, na fosforasi ni wa juu kuliko ule wa mchele mbichi. Kwa hivyo, kama chakula cha kawaida, mchuzi wa maharagwe ya mung ni bora kwa watu wa eneo hilo. Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora wa Mng'ora Potasiamu na magnesiamu ni muhimu kwa afya ya moyo. Asidi ya foliki na chuma ni muhimu sana kwa wanawake wajawazito na wanaozaa. - Chanzo chenye utajiri wa nyuzi za chakula. Nyuzinyuzi hizo zina aina mbili, zisizoweza kuyeyuka na zinazoweza kuyeyuka. Nyuzinyuzi zisizoweza kuyeyuka husaidia kudumisha mfumo wa kumeng'enya chakula ukiwa na afya na hupunguza matatizo ya kukata tumbo. Nyuzinyuzi zinazoweza kuyeyuka husaidia kupunguza kiwango cha kolesteroli na sukari katika damu. - Chanzo tajiri ni vitamini C muhimu kwa ajili ya kudumisha afya yako na kuzuia magonjwa. Vitamini C huimarisha mfumo wa kinga na kuzuia homa ya kawaida, maumivu ya koo, na homa. Matunda ya maharagwe hayo ni chanzo kizuri sana cha vitamini C, ambayo hufanana na matunda. - Kama mboga, ni chanzo bora cha protini, bila mafuta yaliyojaa. Kula mchuzi wa gramu ya kijani kila siku ni njia nzuri ya kukidhi mahitaji ya kila siku ya protini ya mwili wako. - Inakusaidia kudumisha afya nzuri ya moyo na mishipa ya damu. Kula gramu ya kijani mara kwa mara husaidia kuondoa cholesterol mbaya na kuboresha kubadilika kwa mishipa na mishipa, bora kwa afya ya moyo wako na kusaidia kudhibiti shinikizo la damu kwa viwango vya afya. Kwa sababu ya matumizi yake ya kila siku, dawa hii inaongeza nguvu ya mwili na kuongeza nguvu ya kimetaboliki, na kwa hivyo inapatikana katika Ayurveda ya India na mifumo ya dawa ya asili ya Kichina ili kupambana na magonjwa ya muda mrefu. - Mbegu hizo hazina kalori nyingi na zina nyuzinyuzi nyingi. Kula kikombe kidogo cha supu ya gramu ya kijani kila siku hutofautisha tumbo lako, na huzuia tabia yako ya kula kupita kiasi. Ni chanzo kizuri cha fosforasi ambayo ina jukumu katika kazi sahihi za seli na utaratibu wa ukarabati, na husaidia kudumisha afya ya moyo na neva. - Chanzo tajiri cha kalsiamu ambayo inahitajika kwa kuimarisha mifupa. Gram dal ya kijani kibichi ni nzuri kwa mifupa kwa watu wa makundi yote ya umri, hasa kwa wanawake.