Enjoy the taste of this unique bean, while maintaining your complete diet system.
Number8 Organic Green Mung Whole are high in nutrients and antioxidants, which provides many health benefits, as they may protect against heat stroke, aid digestive health, promote weight loss and lower “bad” LDL cholesterol, blood pressure and blood sugar levels.
Number8 Organic Green Mung Whole are healthy, delicious and versatile, consider incorporating them into your diet.
PRODUCT: Organic Green Mung Whole
QUANTITY: 500 g
SHELF LIFE: 36 Months
COUNTRY OF ORIGIN: Peru
INGREDIENTS: Organic Green Mung Whole
The Mung bean (Vigna radiata), alternatively known as the green gram, maash, or moong Sanskrit मुद्ग / mŪgd, is a plant species in the legume family. The mung bean is mainly cultivated in India, Pakistan, Bangladesh, Nepal, Sri Lanka, China, Korea, South Asia and Southeast Asia. It is used as an ingredient in both savory and sweet dishes.
The Mung bean was domesticated in Persia (Iran), where its progenitor (Vigna radiata subspecies sublobata) occurs wild. Carbonized mung beans have been discovered in many archeological sites in India. Areas with early finds include the eastern zone of the Harappan civilization in Punjab and Haryana, where finds date back about 4,500 years, and South India in the modern state of Karnataka where finds date back more than 4,000 years. Some scholars therefore infer two separate domestications in the northwest and south of India. In South India there is evidence for evolution of larger-seeded mung beans 3,500 to 3,000 years ago. By about 3500 years ago mung beans were widely cultivated throughout India.
Cultivated Mung beans later spread from India to China and Southeast Asia. Archaeobotanical research at the site of Khao Sam Kaeo in southern Thailand indicates that mung beans had arrived in Thailand by at least 2,200 years ago. Finds on Pemba Island indicate that during the era of Swahili trade, in the 9th or 10th century, mung beans also came to be cultivated in Africa.
The Mung bean is an annual vine with yellow flowers and fuzzy brown pods.
The English word mung correctly pronounced as ‘Moong’ originated (and used as is) from Hindi word मूंग moong which is derived from the Sanskrit word मुद्ग (mŪgd). Moong is called in Tamil as “Payaru”, பயறு.
Whole cooked Mung beans are generally prepared from dried beans by boiling until they are soft. Mung beans are light yellow in colour when their skins are removed. Mung bean paste can be made by dehulling, cooking, and pulverizing the beans to a dry paste.
Although whole mung beans are also occasionally used in Indian cuisine, beans without skins are more commonly used; but in Maharashtra, Gujarat, Kerala and Tamil Nadu, whole mung beans (called pachai payaru பச்சை பயறு in Tamil) are commonly boiled to make a dry preparation often served with rice gruel (kanji கஞ்ஞி). Dehulled mung beans can also be used in a similar fashion as whole beans for the purpose of making sweet soups.
Mung beans in some regional cuisines of India are stripped of their outer coats to make mung dal. In Bangladesh and West Bengal the stripped and split bean is used to make soup-like dal known as Moog dal(মুগ ডাল). In the South Indian States of Karnataka, Tamil Nadu, Telangana and Andhra Pradesh, and also in Maharashtra steamed whole beans are seasoned with spices and fresh grated coconut in a preparation called “Pesalu” పెసలు in Telugu or Usli in Kannada or Sundal சுண்டல் in Tamil or “Usal” उसळ in Marathi.
In Chinese cuisine, whole mung beans are used to make a tángshuǐ, or dessert, otherwise literally translated, “sugar water”, called lǜdòu tángshuǐ, which is served either warm or chilled. In Hong Kong, dehulled mung beans and mung bean paste are made into ice cream or frozen ice pops. Mung bean paste is used as a common filling for Chinese mooncakes in East China and Taiwan. Also in China, the boiled and shelled beans are used as filling in glutinous rice dumplings eaten during the dragon boat festival (端午節). The beans may also be cooked until soft, blended into a liquid, sweetened, and served as a beverage, popular in many parts of China. In Korea, skinned mung beans are soaked and ground with some water to make a thick batter. This is used as a basis for the Korean pancakes called Bindae-tteok (빈대떡).
In the Philippines, ginisáng monggó (sautéed mung bean stew), also known as monggó guisado or balatong, is a savoury stew of whole mung beans with prawns or fish. It is traditionally served on Fridays of Lent, when the majority Roman Catholic Filipinos traditionally abstain from meat. Variants of ginisáng monggó may also be made with chicken. Mung bean paste is also a common filling of pastries known as hopia (or bakpia) popular in Indonesia, the Philippines and further afield in Guyana (where it is known as black eye cake). In Indonesia, mung beans are also made into a popular dessert snack called es kacang hijau, which has the consistency of a porridge. The beans are cooked with sugar, coconut milk, and a little ginger.
A staple diet in some parts of the Middle East is Mung beans and rice. Both are cooked together like a pilaf rice dish called maash wa ruzz which means mung beans and rice.
These beans have a slightly sweet taste and are sold fresh, as sprouts or as dried beans. They aren’t as popular in the US but can be purchased from most health food stores.
Mung beans are incredibly versatile and typically eaten in salads, soups and stir-frys.
They’re high in nutrients and believed to aid many ailments.
Here are some of the health benefits of Mung beans:
1. Packed with healthy nutrients, as it’s rich in vitamins and minerals:
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.
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.
What’s more, sprouting reduces levels of phytic acid, which is an antinutrient. Antinutrients can reduce the absorption of minerals like zinc, magnesium and calcium.
2. High antioxidant levels may reduce chronic disease risk:
Mung beans contain many healthy antioxidants, including phenolic acids, flavonoids, caffeic acid, cinnamic acid and more.
Antioxidants help neutralize potentially harmful molecules known as free radicals.
In high amounts, free radicals can interact with cellular components and wreak havoc. This damage is linked to chronic inflammation, heart disease, cancers and other diseases.
Test-tube studies have found that antioxidants from mung beans can neutralize free radical damage linked to cancer growth in lung and stomach cells.
Interestingly, sprouted mung beans appear to have a more impressive antioxidant profile and may contain as much as six times more antioxidants than regular mung beans.
However, most research on the disease-fighting ability of mung bean antioxidants is from test-tube studies. More human-based research is needed before recommendations can be given.
3. Antioxidants Vitexin and Isovitexin May Prevent Heat Stroke:
In many Asian countries, mung bean soup is commonly consumed on hot summer days.
That’s because mung beans are believed to have anti-inflammatory properties that help protect against heat stroke, high body temperatures, thirst and more.
However, some experts question if mung bean soup is any better than drinking water since staying hydrated is a key factor in preventing heat stroke.
Mung beans also contain the antioxidants vitexin and isovitexin.
Animal studies have shown that these antioxidants in mung bean soup may actually help defend cells against injury from free radicals that form during heat stroke.
That said, there is very little research in the area of mung beans and heat stroke, so more research, ideally in humans, is needed before making a health recommendation.
4. May Lower “Bad” LDL Cholesterol Levels, Reducing Heart Disease Risk:
High cholesterol, especially “bad” LDL cholesterol, can raise your risk of heart disease.
Interestingly, research shows that mung beans may have properties that can lower LDL cholesterol.
For instance, animal studies have shown that mung bean antioxidants can lower blood LDL cholesterol and protect the LDL particles from interacting with unstable free radicals.
Moreover, a review of 26 studies found that eating one daily serving (around 130 grams) of legumes, such as beans, significantly lowered blood LDL cholesterol levels.
Another analysis of 10 studies showed that a diet abundant in legumes (excluding soy) can lower blood LDL cholesterol levels by approximately 5%.
5. Rich in Potassium, Magnesium and Fiber, Which May Reduce Blood Pressure:
It’s estimated that 1 in 3 American adults has high blood pressure.
High blood pressure is a serious health problem because it puts you at risk of heart disease — the leading cause of death in the world.
Mung beans may help lower blood pressure.
They’re a good source of potassium, magnesium and fiber. Studies have linked each of these nutrients to a significantly lower risk of high blood pressure.
Moreover, an analysis of eight studies showed that higher intakes of legumes, such as beans, lowered blood pressure in both adults with and without high blood pressure.
Interestingly, test-tube and animal studies have shown that certain mung bean proteins can suppress enzymes that naturally raise blood pressure. However, it’s still unclear how much of an effect these proteins would have on blood pressure levels in humans.
6. Fiber and Resistant Starch in Mung Beans May Aid Digestive Health:
Mung beans contain a variety of nutrients that are great for digestive health.
For one, they’re high in fiber, providing an impressive 15.4 grams per cooked cup (202 grams).
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. The bacteria then digest it and turn it into short-chain fatty acids — butyrate, in particular.
Studies show that butyrate promotes digestive health in many ways. For instance, it can nourish your colon cells, boost your gut’s immune defenses and even lower your colon cancer risk.
What’s more, the carbs in mung bean seem to be easier to digest than those found in other legumes. Therefore, mung beans are less likely to cause flatulence compared to other types of legumes.
7. Nutrient Composition May Lower Blood Sugar Levels:
If left untreated, high blood sugar can be a serious health problem.
It’s a main characteristic of diabetes and has been linked to a number of chronic diseases. That’s why health professionals urge people to keep their blood sugar within healthy limits.
Mung beans possess several properties that help keep blood sugar levels low.
They’re high in fiber and protein, which helps slow the release of sugar into the bloodstream.
Animal studies have also shown that mung bean antioxidants vitexin and isovitexin can lower blood sugar levels and help insulin work more effectively.
8. May Promote Weight Loss By Suppressing Hunger and Raising Fullness Hormones:
Mung beans are high in fiber and protein, which can help you lose weight.
Studies have shown that fiber and protein can suppress hunger hormones, such as ghrelin.
What’s more, additional studies have found that both nutrients can encourage the release of hormones that make you feel full like peptide YY, GLP-1 and cholecystokinin.
By curbing your appetite, they may help slash your calorie intake, which aids weight loss.
In fact, a review of nine studies found that people felt an average 31% fuller after eating legumes like beans than after eating other staple foods like pasta and bread.
9. Folate in Mung Beans Can Support a Healthy Pregnancy:
Women are advised to eat plenty of folate-rich foods during pregnancy. Folate is essential for the optimal growth and development of your child.
However, most women don’t get enough folate, which has been linked to a higher risk of birth defects.
Mung beans provide 80% of the RDI for folate in one cooked cup (202 grams).
They’re also high in iron, protein and fiber, of which women need more during pregnancy.
However, pregnant women should avoid eating raw mung bean sprouts, as they may carry bacteria that could cause an infection. Cooked beans and sprouts should be safe.
10. Versatile and Easy to Add to Your Diet:
Mung beans are delicious, versatile and easy to add to your diet.
They can be used in place of most other beans in dishes like curries, salads and soups. These beans have a slightly sweet taste and are often made into a paste in Asian desserts.
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.